Name: Praline Puff Pastry Delight
Prep time: 1 h
Cook time: 40 min
Total time: 2 h 10 min
Yield: 8
Ingredients: 200 g whole raw hazelnuts; 100 g whole raw almonds; 100 g pecans; 265 g granulated sugar; 65 g water; 300 ml whole milk; 3 egg yolks; 60 g sugar; 20 g cornstarch; 10 g flour; 20 g butter; 1 tsp natural vanilla extract; 100 g butter; 80 g almond flour; 80 g hazelnut meal; 50 g sugar; 5 tbsp praliné paste (approx. 200g); 1 whole egg + 1 yolk; 20 g cornstarch; 150 g crème pâtissière; 2 sheets puff pastry; 1 egg white for sealing; Egg wash (1 beaten egg with a splash of water)

Description

Dive into the lavish world of French baking with the Galette des Rois au Praliné. This regal pastry combines the rich, nutty flavors of homemade praline with the smoothness of crème pâtissière, all encased in a buttery, flaky puff pastry. The Galette des Rois, traditionally served to celebrate Epiphany, has been given a luxurious twist with layers of almond and hazelnut frangipane, making each bite a celebration of texture and taste.

The Galette des Rois au Praliné not only delights the palate but also the eyes. Before baking, the pastry is artfully scored, creating a beautiful pattern that browns perfectly in the oven, presenting a feast for the senses. Ideal for any festive occasion, this dessert is a showstopper that invites you to savor the craftsmanship of French patisserie.

Ingredients

Scale

Praliné:
200 g whole raw hazelnuts
100 g whole raw almonds
100 g pecans
265 g granulated sugar
65 g water
Crème Pâtissière:
300 ml whole milk
3 egg yolks
60 g sugar
20 g cornstarch
10 g flour
20 g butter
1 tsp natural vanilla extract
Frangipane:
100 g butter
80 g almond flour
80 g hazelnut meal
50 g sugar
5 tbsp praliné paste (approx. 200g)
1 whole egg + 1 yolk
20 g cornstarch
150 g crème pâtissière
2 sheets puff pastry
1 egg white for sealing
Egg wash (1 beaten egg with a splash of water)

Instructions

Begin with the praliné: Create a syrup with sugar and water until it reaches 118°C, then add all nuts. Allow to brown, then cool on a tray. Crush into pieces and blend into a paste.
For the crème pâtissière: Mix milk, egg yolks, sugar, cornstarch, flour, butter, and vanilla in a saucepan over medium heat until thickened.
Prepare the frangipane by beating butter with sugar, then adding the egg and yolk. Mix in the almond and hazelnut meals, cornstarch, and praliné. Finish by incorporating the crème pâtissière.
On a 22 cm puff pastry disc, spread a layer of frangipane in the center. Cover with another pastry disc. Seal edges with egg white and brush with egg wash. Chill for 30 minutes.
Score the top with a knife pattern. Chill again for 30 minutes.
Bake at 180°C for 40 minutes. Optionally, brush with a syrup made from 20 g sugar and 20 g water for extra shine.

Prep Time: 1 hour
Cook Time: 40 minutes

Nutrition

Calories: 650 kcal