Galette des Rois with caramel popcorn
Recette proposée par La Grande Épicerie de Paris

dessert
Difficulty Medium
Preparation 30 minutes
Cooking 50 minutes

Ingredients

Preparation

6 people
1 sheet of puff pastry | 50 g popcorn | 25 g caramel spread | 2 eggs (1 for the almond cream / 1 to brown the biscuit) | 15 g flour | 15 g icing sugar | 50 g butter | 30 g ground almonds | 5 cl water | 50 g sugar | 50 g mixed popcorn for the decoration
    • 1
      Remove the butter 30 minutes before starting the recipe to achieve a soft
    • 2
      Preheat the oven to 180°C
    • 3
      Mix the butter and sugar together, then add the flour.
    • 4
      Add the ground almonds, then mix until you achieve a consistent paste.
    • 5
      Gradually mix in the eggs.
    • 6
      Flavour your frangipane paste by adding caramel and the popped corn.
    • 7
      Cut out two puff pastry circles of the same size. Decorate one of the frangipanes, leaving a circular 2-cm border around the edge. Insert the bean in the galette.
    • 8
      Dampen the edges using a brush, then lay the other circle on top of it, making sure you fully close the frangipane inside the paste. Ins
    • 9
      Press down on the edges. Stick the two puff pastry circles together so that the frangipane does not leak out during cooking.
    • 10
      Turn the galette over, prick it and bake for 50 minutes at 180 °C
    • 11
      Prepare your syrup during cooking: pour the water and the sugar in a saucepan and bring to the boil.
    • 12
      Remove the galette from the oven. Brush the top with syrup, then sprinkle with mixed popcorn.

    Products :

    Brown sugar

    Terre Exotique
    4.3 €4.30
    For 250 g (17,20 € / kg)

    Salted butter caramel cream with Guérande salt

    Albert Ménès
    7.6 €7.60
    For 265 g (28,68 € / kg)

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