Raspberry Galette des rois

• 2 puff pastry rounds

For the custard cream

• 25 cl milk
• 1 vanilla pod (or vanilla extract or a sachet of vanilla sugar)
• 1 egg
• 40 g sugar
• 25 g flour

For the frangipane cream :

• 110 g butter
• 190 g almond powder
• 130 g powdered sugar
• 114 g eggs
• 25 g dark rum
• 300 g pastry cream

3 tablespoons raspberry jam. You can replace the raspberry jam with another that goes well with the almond, with apple or pear, or with melted chocolate.

Preparing the pastry cream

• Bring the milk to the boil with the vanilla.
• Mix the egg and sugar until the mixture begins to whiten, then add the flour.
• Gently pour the boiling milk over the mixture, stirring constantly.
• Return everything to the pan over low/medium heat and whisk constantly until the mixture thickens.
• Remove from the heat, cover the cream directly with cling film to avoid forming a skin, and leave to cool.
• mix the pastry cream with the rum

Preparing the Almond Cream

• Cream the butter with the powdered sugar in the bowl of a mixer using a pastry sheet. Add the almond powder, then the eggs and finally the rum custard.

Assemble the cakes

• Dust the work surface with flour, then lay out the 18 cm diameter puff pastry rounds.
• Brush 1 cm of gold around the edges of the puff pastry rounds.
• Top with raspberry jam
• Using a piping bag, starting from the center of the 18 cm diameter rounds, form a 1 cm thick spiral of frangipane, stopping 1 cm from the edge (approx. 270 g frangipane per galette).
• Place one bean per galette in the frangipane, then place a 20 cm diameter puff pastry round on top and close the galettes by sealing them with the edge of your hand, without pressing too hard so as not to break the pastry sheets.
• Turn the patties over, brush off any excess flour, then brown them a first time. Refrigerate for 1 h. Brown the patties a second time, scratch them and prick them 5 times.
• Return to the refrigerator.
• To bake, place the patties on a baking sheet lined with baking paper and bake for 35 to 40 min at 170°C, depending on your oven.

Remove from the oven, sprinkle with powdered sugar and caramelize in the oven at 250°C for a few minutes (until a shiny mirror is obtained).