Recipe: Galette des Rois double fourrage

1/ Vanilla almond cream: In a small mixer, put your butter at room temperature; the almond powder, sugar, whole eggs, mix until you make a fine paste. Then, incorporate with a spatula the 25g of flour, transfer to a small bowl and set aside.
2/ Chocolate almond cream: In the same mixer (empty) mix all the ingredients by incorporating them in the order indicated to obtain a fine paste. Set aside.
3/ On your work surface, place your 1st abaisse of puff pastry and brush with a brush on two centimeters around the edge with egg wash (one egg yolk mixed with a tablespoon of water).
4/ Using your piping bag filled with vanilla almond cream, draw a spiral starting from the center of your abaisse leaving enough space between two spirals to make the chocolate one, stop this spiral before reaching the egg wash. Then create a second spiral with the chocolate cream between the spirals of the first.
Insert the bean (fève).
Cover with your second abaisse, crimp the edges and, with a brush, glaze the top of your galette des rois. Using a fork, create a decoration on top and let rest for one hour in the refrigerator then glaze it a second time.
5/ Preheat the oven to 170° (gas mark 6), cook in the middle of the oven for 35 minutes, then when it comes out of the oven, brush the top of the galette with your syrup with a brush.
Enjoy warm, don't forget the crown and bon appétit.
We tested this superb galette in moderation by pairing it with an excellent Ratafia de Champagne served slightly chilled made by Christian Briard just perfect.
christian.briard@champag