Frangipane and Carambar Galette des Rois

Huile d'olive de Nîmes PDO
Intense flavour
Galette des rois frangipane-carambars
A PDO
Preparation
20 min
A PDO
Resting time
20 min
A PDO
Cooking time
35 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Parties and event Recipes for children Dessert Vegetarian Winter

Ingredients

A PDO
For 6 personnes
  • To make this frangipane and Carambar galette des rois, you will need:
  • 2 rolls of puff pastry
  • 80g icing sugar
  • 140g of ground almonds
  • 1 tablespoon of milk
  • 12 Carambars
  • 25g of full-flavoured French olive oil
  • 2 eggs + 1 egg yolk
  • 2 tablespoons of water
  • 1 tablespoon of Maïzena
  • 1 bean

Tip

This recipe for a frangipane and Carambar galette des rois is perfect for foodies and those who are nostalgic for their childhood! The combination of Carambars and frangipane is utterly delicious. The full-flavoured olive oil brings out the sweetness of the mixture. You could also try our fruity version: the apple and pear King’s Cake with olive oil.

Instructions

  • In a saucepan, melt the Carambars in the milk over a low heat. Then add the olive oil.
  • In a mixing bowl, whisk the two whole eggs with the sugar until the mixture turns pale. Add the ground almonds and then the cornflour, one at a time, mixing well after each addition. Fold in the Carambar mixture and mix thoroughly.
  • Chill in the fridge for 30 minutes.
For cooking:
  • Preheat your oven to 180°C. On a baking tray, unroll the first sheet of puff pastry and prick it all over with a fork. Spread the Carambar frangipane over the pastry, leaving a border of about 3 cm. Then place the charm inside the frangipane.
  • Moisten the edges of the pastry with a little water, then cover with the second sheet of puff pastry, pressing the edges together firmly.
  • Decorate the pastry (with diamond shapes, rosettes or whatever you like) using the tip of a knife, taking care not to pierce it. Using a pastry brush, glaze the galette with an egg yolk beaten with two tablespoons of olive oil from the Midi region of France.
  • Then bake for about 30 minutes until the galette is golden brown.

Tip

This recipe for a frangipane and Carambar galette des rois is perfect for foodies and those who are nostalgic for their childhood! The combination of Carambars and frangipane is utterly delicious. The full-flavoured olive oil brings out the sweetness of the mixture. You could also try our fruity version: the apple and pear King’s Cake with olive oil.
We recommend...

For this recipe, we recommend an PDO huile d'olive de Nîmes (intense flavour) for its herbaceous aromas and notes of hay, pineapple, yellow plum and raw artichoke, possibly complemented by red plum and apple.

Don’t have any? Then choose an intense-flavoured olive oil from another PDO range: huile d'olive de la Vallée des Baux-de-Provence PDO, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive d'Aix-en-Provence. 

All recipes

You might also be interested in

Mousse à l'orange et à l'huile d'olive
Orange and olive oil mousse