Post by account_disabled on Mar 4, 2024 21:23:51 GMT -8
French equivalent to our roscón de reyes , the galette des rois is a traditional cake that is usually prepared to celebrate January 6. Inside, a bean is hidden, as in the Spanish variant, and it is enjoyed in the neighboring country, but also in other areas of French influence. Although it can be served without farce, it is usually filled with frangipane cream , a mixture of pastry cream and almond cream. This year, we wanted to innovate by cooking our own vegan version of galette des rois . And the result has conquered us! The recipe is made with our vegan spelled flour puff pastry and filled with a frangipane cream that you can't miss (you'll want to eat it by the spoonful before even using it as a filling, promised). 5 out of 1 vote PDF / Print / Email PREPARATION TIME twentyminutes min COOKING TIME Four.
Fiveminutes min CATEGORIES Sweets: cakes, pastries and pastries RATIONS 6 CALORIES / SERVING 468 kcal UTENSILS Fridge medium saucepan Silicone Whisk medium glass bowl Rolling pin Small knife or lace Fork Silicone Baking Sheet kitchen brush Oven INGREDIENTS 1x 2x 3x ½ batch vegan puff pastry extra almond drink , for brushing For the pastry cream: ½ cup almond drink 1 pinch ground turmeric 1 tablespoon cornstarch 1 teaspoon coconut sugar For the almond cream: 2 tablespoons virgin coconut oil 3 tablespoons Costa Rica Mobile Number List coconut sugar or erythritol * 1 tablespoon cornstarch 3 tablespoons water + 1 teaspoon baking soda ⅛ teaspoon Bourbon vanilla powder 1 teaspoon orange blossom water ¾ cup almond flour STEP BY STEP PREPARATION Prepare the vegan puff pastry and keep in the refrigerator. For the pastry cream: Place all the ingredients in a saucepan, mix well with a whisk and bring to a boil. Continue mixing and let it come to a boil and thicken.
Turn off heat and set aside. For the almond cream: In a bowl, mix the melted oil with the coconut sugar with a whisk. Add the cornstarch, the water with the baking soda, the vanilla and the orange blossom water and mix again. Finally, add the almond flour. Beat well. Pour the almond cream into the pastry cream saucepan. Give it a touch of heat, so that it thickens slightly, without stopping mixing. Turn off the heat and reserve in the refrigerator. For the assembly: Take the puff pastry out of the refrigerator, stretch it with the help of a rolling pin until it is about 3 mm thick. Cut a 25 cm circle and place it on baking paper or a silicone sheet . Spread the almond cream, leaving a 2 cm margin on the edges. Brush the edge with a little water and cover with a second circle of puff pastry, tightening the closure with a fork. With a knife, make the drawing that we like the most.
Fiveminutes min CATEGORIES Sweets: cakes, pastries and pastries RATIONS 6 CALORIES / SERVING 468 kcal UTENSILS Fridge medium saucepan Silicone Whisk medium glass bowl Rolling pin Small knife or lace Fork Silicone Baking Sheet kitchen brush Oven INGREDIENTS 1x 2x 3x ½ batch vegan puff pastry extra almond drink , for brushing For the pastry cream: ½ cup almond drink 1 pinch ground turmeric 1 tablespoon cornstarch 1 teaspoon coconut sugar For the almond cream: 2 tablespoons virgin coconut oil 3 tablespoons Costa Rica Mobile Number List coconut sugar or erythritol * 1 tablespoon cornstarch 3 tablespoons water + 1 teaspoon baking soda ⅛ teaspoon Bourbon vanilla powder 1 teaspoon orange blossom water ¾ cup almond flour STEP BY STEP PREPARATION Prepare the vegan puff pastry and keep in the refrigerator. For the pastry cream: Place all the ingredients in a saucepan, mix well with a whisk and bring to a boil. Continue mixing and let it come to a boil and thicken.
Turn off heat and set aside. For the almond cream: In a bowl, mix the melted oil with the coconut sugar with a whisk. Add the cornstarch, the water with the baking soda, the vanilla and the orange blossom water and mix again. Finally, add the almond flour. Beat well. Pour the almond cream into the pastry cream saucepan. Give it a touch of heat, so that it thickens slightly, without stopping mixing. Turn off the heat and reserve in the refrigerator. For the assembly: Take the puff pastry out of the refrigerator, stretch it with the help of a rolling pin until it is about 3 mm thick. Cut a 25 cm circle and place it on baking paper or a silicone sheet . Spread the almond cream, leaving a 2 cm margin on the edges. Brush the edge with a little water and cover with a second circle of puff pastry, tightening the closure with a fork. With a knife, make the drawing that we like the most.