Galette of the traditional kings with apples and frangipane

Ingredients

For 4 servings

• •65 g 65 g almond powder
• •65 g 65 g sugar
• •40 g 40 g of melted butter
• •1 1 eggs
• •0.5 1⁄2 untreated lemon (to remove zest)
• •of vanilla extract or liquid vanilla
• •0.5 1⁄2 c. to s. of rum
• •2 2 apple royal gala
• •2 2 sheet of laminated dough
• •1 1 egg yolk to brown
• •small butter hazelnut
• •1 1 c. to s. of sugar

Method

1. 1.In a salad bowl, mix together all the ingredients of frangipane until a homogeneous preparation is obtained.
2. 2.Wash the apples, then cut them into medium sized pieces and sprinkle them with sugar.
3. 3.Melt a nice butter nut in a pan and sauté the apples until they become tender and slightly caramelized.
4. 4.Place the first flaked pulp disc in your pie mould, keeping the sulfurized paper underneath.
5. 5.Stitch the dough bottom with a fork over the entire surface to prevent it from inflating during cooking.
6. 6.Spread the apples evenly over the bottom of the dough.
7. 7.Gently spread the frangipane over the apples, leaving about 2 cm free on the edges.
8. 8.Slip the bean into the filling discreetly.
9. 9.Using a brush soaked in water, moisten the edges of pastry bare.
10. 10.Put the second laminated dough on top and weld the edges well with your fingers.
11. 11.Brush generously the whole surface with the beaten egg yolk to get a beautiful gilding.
12. 12.Bake for about 30 minutes until the cake is golden and crispy.
13. 13.Take the cake out of the oven, transfer it to a grill and let it cool down before serving.