1 h 15
Easy
INGREDIENTS: 4 PERS.
THE PUFF PASTRY :
2 rolls of puff pastry
1 egg
1 egg yolk
1 tbsp. tablespoon of water
1 bean
ALMOND CREAM:
100g ground almonds
12g cornstarch or cream powder
80g icing sugar
20g almond milk
80g of butter at room temperature
60g egg
THE SIRUP :
100g of water
100g of sugar
UTENSILS :
1 baking sheet + 1 silicone sheet or 1 sheet of baking paper
1 brush + 1 small bowl + 2 salad bowls + 1 hand mixer + 1 maryse
1 paring knife + 1 angled spatula
1 circle 18 to 22 cm in diameter
1 small saucepan + 1 whisk
PREPARATION:
Preparation35 mins
Cooking40 mins
1.
Preheat the oven to 200 ° C. In a bowl, mix the softened butter, icing sugar, half the egg (beaten into an omelet), half the almond powder and the cornstarch. Whisk by hand then add the rest of the egg, the rest of the almond powder and finally the almond milk. Reserve in the fridge.
2.
Mix the egg, egg yolk and water. Reserve in the fridge. Pour the sugar and water into a saucepan, bring to the boil and set aside. Cut out 2 circles of puff pastry 18 to 22 cm in diameter.
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3.
On a baking sheet, place a sheet of silicone (or parchment paper), then a disk of puff pastry, spread the almond cream. Place a pretty bean on the side of the almond cream. Place the second disc of dough and weld the edges together. Chick the sides of the galette with a small paring knife. With a brush, lightly brown the top with the egg mixture. Using the small knife, nicely line the pancake.
4.
Bake for 15 minutes at 200 °, then lower the oven to 180 ° for 45 minutes. At the end of cooking, using your clean brush, spread a thin film of syrup. Let cool.
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