La vie ce n'est pas attendre que l'orage passe, c'est apprendre à danser sous la pluie  -  Sénèque

    Delicious Recipes

Galette frangipane, facon Cyril Lignac












Ingredients for 4 persons :       
  • 2 pieces of eggs
  • 50g of castor sugar
  • 30g of flour
  • 25cl of whole milk
  • 1 piece of vanilla pod
  • 3 pieces of egg yolk
  • 125g of amlond powder
  • 100g of castor sugar
  • 125g of softened butter
  • 2 pieces of puff pastry
  • 2 pieces of egg yolk
  • 5cl of rum (optionnal)
  • 1 piece of bean

Ustensils :
     brush
     whisk
     small saucepan
Steps :
  • In a bowl, beat 2 whole eggs with 70g of sugar, add the four then 25cl of boiling milk. Pour the mix into the saucepan and whisk without stopping for 3 minutes after the resumption of boiling. The mixture will thicken without attaching. Cool the pastry cream in a dish for at least 1hour.
  • Wisk together softened butter and sugar until you get a homogeneous white paste. Add the eggs one by one and finally the almond powder.
  • Add the pastry cream to the almond cream to lighten it, mix well with a whisk. Flavour with a stopper of rum.
  • Preheat the oven to 200°C. Using a brush, cover the edge of the first pastry disc with egg yolk, about 2cm. Add the frangipane cream (make a spiral starting from the center), don't go tooo far to the edges. Add the bean. Carefully place the second pastry disc and weld the edges, blowing the air out. Brown the patty with egg yolk. Decorate the cake and make 2 or 3 incisions to allow the air to escape and the flaky not to develop too much. Bake 10min at 200°C, lower to 180°C and bake an additionnal 30 minutes.

    Delicious Recipe

Galette frangipane, facon Cyril Lignac












Ingredients for 4 persons :       
  • 2 pieces of eggs
  • 50g of castor sugar
  • 30g of flour
  • 25cl of whole milk
  • 1 piece of vanilla pod
  • 3 pieces of egg yolk
  • 125g of amlond powder
  • 100g of castor sugar
  • 125g of softened butter
  • 2 pieces of puff pastry
  • 2 pieces of egg yolk
  • 5cl of rum (optionnal)
  • 1 piece of bean

Ustensils :
     brush
     whisk
     small saucepan
Steps :
  • In a bowl, beat 2 whole eggs with 70g of sugar, add the four then 25cl of boiling milk. Pour the mix into the saucepan and whisk without stopping for 3 minutes after the resumption of boiling. The mixture will thicken without attaching. Cool the pastry cream in a dish for at least 1hour.
  • Wisk together softened butter and sugar until you get a homogeneous white paste. Add the eggs one by one and finally the almond powder.
  • Add the pastry cream to the almond cream to lighten it, mix well with a whisk. Flavour with a stopper of rum.
  • Preheat the oven to 200°C. Using a brush, cover the edge of the first pastry disc with egg yolk, about 2cm. Add the frangipane cream (make a spiral starting from the center), don't go tooo far to the edges. Add the bean. Carefully place the second pastry disc and weld the edges, blowing the air out. Brown the patty with egg yolk. Decorate the cake and make 2 or 3 incisions to allow the air to escape and the flaky not to develop too much. Bake 10min at 200°C, lower to 180°C and bake an additionnal 30 minutes.