Galette des Rois with caramel popcorn
Recette proposée par La Grande Épicerie de Paris
Preparation 30 minutes
Cooking 50 minutes
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
1Remove the butter 30 minutes before starting the recipe to achieve a soft
2Preheat the oven to 180°C
3Mix the butter and sugar together, then add the flour.4Add the ground almonds, then mix until you achieve a consistent paste.5Gradually mix in the eggs.6Flavour your frangipane paste by adding caramel and the popped corn.7Cut 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.8Dampen the edges using a brush, then lay the other circle on top of it, making sure you fully close the frangipane inside the paste. Ins9Press down on the edges. Stick the two puff pastry circles together so that the frangipane does not leak out during cooking.10Turn the galette over, prick it and bake for 50 minutes at 180 °C11Prepare your syrup during cooking: pour the water and the sugar in a saucepan and bring to the boil.12Remove the galette from the oven. Brush the top with syrup, then sprinkle with mixed popcorn.