Galettes des Rois yuzu et myrtilles

This is the "Galette" I made for the party organized by 750g to celebrate the new year. As you may know, it's a typical French tradition to celebrate the day of the Epiphany. It has now lost it's religious sense and is usually celebrated on the first Sunday of January but people celebrate it all through the month of January. Traditionally, in the galette a fève is hidden. In the old days it used to be a dry fava bean, it is now a little ceramic figure. Everyone picks one piece of galette. Whoever picks the serving with the fève inside is made the king and wears the crown. The king of the day picks a queen .

Feedback: It was gone in minutes although it needed slightly more baking...(lt was a last minute preparation and I was running out of time... Well at least that was my perception !) The pastry was buttery and flaky. Adding yuzu made the galette very fresh. They tend to be really heavy in general ! My friend E... told me she loved the sort of light cheesecake texture the frangipane had.

Ingredients:

2 store bought puff pastry sheets ( mine are from "Picard"), thaw in refrigerator

Frangipane cream for the filling
- 1/2 cup soft butter
- 1 cup ground blanched almonds
- 1 Tbs crème fraîche
- 1 Tbs corn flour
- 3 eggs
- 1/2 cup sugar ( I don't like it when it's too sweet...)
- yuzu juice
- lemon zest
- egg yolk mixed with 1 tbs milk

Directions

1. Preheat oven to 450 °. With an electric beater, mix all the ingredients for the frangipane cream just until blended. 
2. Put one circle of puff pastry of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash (beaten egg yolk) and milk. 
3. Spread the frangipane cream on the center , add blueberries and place the second circle on top matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling.
4. Decorate the galette with a fork, press edges together all around-no pricking. 
5. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. 
6. Brush the surface with egg wash being careful no to get any on the sides.
7. Bake the galette in the center of a preheated 450 degree oven for 15 minutes then 350 degrees for 30 minutes. 

là

Pour les français:

Ingredients:

• 2 pâtes feuilletées
• 50g de beurre mou
• 150 g poudre d'amande
• 50g de crème fraîche épaisse
• 1 jaune d'oeuf pour la dorure avec du lait
•  80g de sucre
• jus de yuzu
• zestes d'un citron
• 3 oeufs
• 1 cuillère à soupe de farine de maïs

1. Battre le beurre pommade avec le sucre, ajouter les oeufs un à un. Ajouter la poudre d'amande puis enfin la crème fraîche. Bien mélanger pour obtenir une préparation homogène.
2.   Etaler un disque de pâte feuilletée sur une plaque allant au four et recouverte de papier sulfurisé.
3. Badigeonner le pourtour de jaune d’œuf. Etaler l’appareil aux amandes en respectant une marge de 2cm sur tout le tour. Parsemer uniformément les myrtilles 
4.  Appuyer pour souder les 2 disques.
5. Badigeonner le dessus de la galette 2 fois avec le mélange au jaune d'oeuf.
   
6. Effectuer des dessins sur le dessus de la pâte avec le côté non coupant du couteau. Faire quelques petits trous pour éviter que le galette ne gonfle trop.
7. Préchauffer le four th.200°C. et enfourner pour 40 minutes environ. 
8. Baisser un peu la temperature à 180° au bout d'un 1/4 d'heure. Déguster tiède de préférence.