Add a tangy touch to your kings cake this year with this original tangerine-filled galette recipe. Enchanting gourmands.
- 500 g puff pastry (2 rolls to spread)
- 4 to 6 tangerines
- 4 eggs
- 180 g caster sugar
- 2 tablespoons cornflour
- 50 g of butter
- A little flour
- Icing sugar
For the cream:
Wash the tangerines by brushing under running water, then finely grate the zest of two of them.
Squeeze the juice of all the fruit (about 20 cl) and pour it into a small saucepan with zests. Bring to a simmer for 2 minutes, then remove from heat.
In a bowl, whisk 3 whole eggs with the powdered sugar, until the mixture is frothy. Add the cornflour, then gradually pour the hot tangerine juice, while continuing to beat.
Pour the cream into the saucepan and, without stirring with a spatula, cook over low heat, being careful not to boil and the cream does not stick.
Out of the heat, stir in the butter and let cool completely.
Preheat the oven (thermostat 7 - 210 ° C).
For the cake:
Lightly flour the work surface and lower the puff pastry into two equal pieces.
Lightly dampen the oven plate and slide one of the discs into it.
Break the last egg by separating the white from the yolk. Beat the egg white, add it to the cooled cream and spread the cream over the dough until 2 cm from the edges. Place the bean and cover with the second disc of dough.
Weld well by moistening all around with a little water and pinching. Guillate the edge of the slab with the teeth of a fork. Draw patterns on the slab with a sharp knife.
Brush with egg yolk.
Bake at medium heat and cook for 10 minutes, then lower the temperature (thermostat 6 - 180 ° C) and continue cooking for 15 to 20 minutes.
At the end of this time, sprinkle the surface of the cake with icing sugar and put it back in the oven for 5 to 10 minutes while lowering the temperature (thermostat 5-6 - 160 ° C).
Slide the patty on a round serving dish out of the oven, and enjoy warm or cold.