Kings' Cake with Coconut
Lignes__toiles_rouges

cocogalette

Ingredients
2 frozen puff pastries
1 trinket
For filling
100 g almond powder
50g dessicated coconut
100 g butter
125 g sugar
2 eggs + 1 egg yolk
1/2 tsp cardomom powder
Method
Pre heat oven to 210° (Ther -7).
Mix butter & sugar.
Then add beaten eggs & almond powder.
Fold in dessicated coconut along with cardomom powder.
Mix well & keep in the refrigerator for 10 mn.
Spread one of the puff pastry on a baking tray.
Leave 2/3 cim border & spread uniformly the almond paste.
Don't forget to place a trinket.
Brush the border with egg white.
Place the second puff pastry on top & press the edges using a fork handle.
Leave in the refigerator for 20min.
Using a knife, draw a pattern over the galette.
Don't forget to make 4/5 holes on it.
Then beat an egg yolk with 1 tbsp water & brush it on the the top of the galette.
Bake for 30min, 180° C (Ther - 6)
Serve warm / cold with apple cider.
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