Recette: Savoureux Galette des rois crème amande

Galette des rois crème amande.

Galette des rois crème amande Vous pouvez cuisiner Galette des rois crème amande utilisant 15 Ingrédients et 13 instructions. Voici comment vous réalisez ça.

ingrédients de la recette Galette des rois crème amande

  1. Préparer of Pâte feuilletée.
  2. C'est 300 g of farine de blé.
  3. Vous avez besoin 300 g of beurre en morceaux préalablement congelé à plat.
  4. Vous avez besoin 2 of pincées de sel.
  5. C'est 150 g of eau.
  6. Vous avez besoin of Crème amande.
  7. Vous avez besoin 130 g of sucre en poudre.
  8. Préparer 100 g of beurre doux.
  9. C'est 30 g of crème liquide 30 % M.G.
  10. C'est 130 g of amande en poudre.
  11. C'est 1/2 c of à c d'extrait naturel d'amande.
  12. C'est 2 of oeufs.
  13. Préparer of Dorure.
  14. C'est 1 of oeuf battu.
  15. Préparer 1 of pincée de sel.

Galette des rois crème amande petit à petit de recette

  1. Pâte feuilletée : mélanger la farine, le beurre, le sel et l'eau jusqu'à obtenir une pâte.
  2. A l'aide d'un rouleau, abaisser la pâte sur un plan de travail légèrement fariné en un rectangle dont la longueur fait 3 x la largeur (60x20 cm environ). La plier en 3 et la faire pivoter d'un quart de tour de manière à avoir le pli sur la gauche..
  3. Renouveller l'opération complète 2 fois. Puis, envelopper la pâte de film alimentaire. Reserver 20 min au réfrigérateur ou 5 min au congélateur avant utilisation..
  4. Crème amande : préchauffer le four à 210 °C (thermostat 7). Tapisser une plaque de four de papier cuisson et reserver..
  5. Mélanger le sucre, le beurre et la crème liquide. Ajouter l'amande en poudre et l'extrait d'amande. Mélanger énergiquement..
  6. Rajouter les 2 oeufs. Bien mélanger et réserver la crème amande..
  7. Battre l'œuf et le sel. Réserver.
  8. Déballer la pâte et l'abaisser sur le plan de travail fariné à l'aide du rouleau à pâtisserie. Etaler uniformément la crème amande sur la pâte en laissant le pourtour libre puis ajouter la fève..
  9. Badigeonner le pourtour de dorure à l'aide du pinceau de cuisine. Couvrir avec la seconde pâte..
  10. Bien pincer les bords avec les doigts afin de les souder..
  11. Badigeonner la galette avec le reste de dorure. Dessiner les croisillons à la pointe d'un couteau..
  12. Enfourner et cuire 15 min à 210 ° C puis 25 min à 180 °C..
  13. #epiphanie.

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