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

dessert 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 <ul> <li class="step"> <div class="step-number"><span class="number">1</span></div> <div class="step-content"> <span class="content">Remove the butter 30 minutes before starting the recipe to achieve a soft <div class="video-portrait"> <div class="thevid" style="position:relative;height:0;padding-bottom:56.25%"><span class="content"><iframe allowfullscreen="" frameborder="0" height="360" id="thevid" src="https://www.youtube.com/embed/NNFOlyjeeBQ?&amp;rel=0&amp;showinfo=0&amp;hd=1&amp;autohide=1&amp;color=white" style="position:absolute;width:100%;height:100%;left:0" width="640"></iframe> </span></div> </div> </div> </li> <li class="step "> <div class="step-number"><span class="number">2</span></div> <div class="step-content"> <span class="content">Preheat the oven to 180&deg;C </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">3</span></div> <div class="step-content"> <span class="content">Mix the butter and sugar together, then add the flour. </span> <!-- <div class="astuce"> <span>Astuce :</span> <span>le texte ici est un exemple de text astuce, merci de respecter la structure HTML</span> </div> </div> --> </li> <li class="step"> <div class="step-number"><span class="number">4</span></div> <div class="step-content"> <span class="content">Add the ground almonds, then mix until you achieve a consistent paste. </span> <!-- <img src="https://www.w3schools.com/w3css/img_fjords.jpg"> --> </div> </li> <li class="step"> <div class="step-number"><span class="number">5</span></div> <div class="step-content"> <span class="content">Gradually mix in the eggs. </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">6</span></div> <div class="step-content"> <span class="content">Flavour your frangipane paste by adding caramel and the popped corn. </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">7</span></div> <div class="step-content"> <span class="content">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. </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">8</span></div> <div class="step-content"> <span class="content">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 </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">9</span></div> <div class="step-content"> <span class="content">Press down on the edges. Stick the two puff pastry circles together so that the frangipane does not leak out during cooking. </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">10</span></div> <div class="step-content"> <span class="content">Turn the galette over, prick it and bake for 50 minutes at 180 &deg;C </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">11</span></div> <div class="step-content"> <span class="content">Prepare your syrup during cooking: pour the water and the sugar in a saucepan and bring to the boil. </span> </div> </li> <li class="step"> <div class="step-number"><span class="number">12</span></div> <div class="step-content"> <span class="content">Remove the galette from the oven. Brush the top with syrup, then sprinkle with mixed popcorn.</span> </div> </li> </ul> French PT50M PT30M
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
    €4.50
    250 g (18,00 € / kg)

    Salted butter caramel cream with Guérande salt

    Albert Ménès
    €6.90
    265 g (26,04 € / kg)

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