Frangipane Galette des rois: Cyril Lignac’s recipe

This year, we’ll be celebrating Epiphany on Monday January 6, 2025. After gorging yourselves on capon stuffed with chestnuts, foie gras toast, logs and marrons glacés during the festive season, you’ll still have a little room left for the famous galette des Rois? In 2025, have you decided to put your hand to the dough instead of buying your ready-to-eat galette? Look no further than Cyril Lignac ‘s recipe for an ultra-crisp Frangipane galette des Rois! You’re sure to impress your friends and family.

The recipe for Cyril Lignac’s galette des Rois à la frangipane

Serves 4

Ingredients for the pastry cream

• 2 eggs
• 50g sugar
• 30g flour
• 25 cl milk
• 1 vanilla pod

Ingredients for the almond cream :

• 3 egg yolks
• 125g almond powder
• 100g caster sugar
• 125g softened butter

Ingredients for the frangipane :

• Pastry cream mixture + almond cream + 1 capful rum
• 2 rolls pure butter puff pastry
• 2 egg yolks for gilding

Preparing the galette des Rois

• Prepare the pastry cream. Whisk the eggs with the sugar until the mixture whitens.
• Add the flour and mix.
• Split the vanilla pod in half. Remove the seeds and add them to the milk in a saucepan.
• Thicken over low heat. Cover with cling film and leave to cool for an hour.
• Prepare the almond cream: mix the softened butter and sugar until the mixture whitens. Add the egg yolks one by one, then the almond powder.
• Mix the crème pâtissière with the almond cream, adding a capful of rum, then pour the mixture into a piping bag.
• Using the piping bag, pipe a first layer, starting from the center in a spiral, then stop 2cm from the edge.
• Insert your bean into the cream, then brush the edge of the pastry with your egg yolk.
• Place the second pastry, closing the edges tightly. Brush the top of the galette with the egg yolk. Then draw ridges with a knife.
• Place in the fridge for 1 hour.
• Preheat your oven to 200°, place the galette in the oven for 10 minutes, then lower the temperature to 180°. Continue baking for approximately 30 minutes.