La galette frangipane au Bibo

The frangipane pancake with Bibo

It’s pancake season! We revisited this delicious recipe from Juliette Henry (@juliettehenry__ on Instagram), to make a Bibo king cake :)


Puff pastry

200g T45 flour

240g cold butter in pieces

20g powdered sugar

3g of salt

90mL of mineral water

Frangipane cream

First preparation: Bibo pastry cream
1/2 eggs

25 g of powdered sugar

13 g cornstarch

125 ml of milk

2 tablespoons of Bibo

Second preparation: almond cream

50 g softened butter (preferably salted)

50 g of powdered sugar

50 g of almond powder

1/2 eggs

5 g cornstarch

15 g of amber rum


The puff pastry :

In your mixer or by hand, beat in the flour, butter, sugar and salt, and be careful to keep pieces of butter (this is what will allow the dough to puff and develop). Then add the water, and knead until combined.

Refrigerate for an hour.

Flour your work surface, roll out your dough into a rectangle and fold the top towards the middle, then the bottom towards the middle. So it’s like a three-layer wallet. Turn your dough a quarter to the right then repeat this operation 4 times.

The puff pastry is ready! Spread it out to use it.

Frangipane cream:

We start by making the Bibo pastry cream:

In a saucepan, pour the milk and infuse the Bibo for 5 minutes.

Meanwhile, blanch the egg, sugar and cornstarch.

Pour the warm, filtered milk into a strainer to remove the Bibo grains.

Mix with a whisk then return everything to medium heat, while continuing to whisk vigorously so as not to risk the bottom sticking.

Once your preparation has a creamy texture, remove it from the heat and store it in the fridge.

For the almond cream, mix with the sheet or spatula, the softened butter, the sugar, the almond powder, the egg and the cornstarch.

Add a cap of amber rum as an aroma enhancer.

Mix the two creams.

It's time to put the pieces together:

Roll out the puff pastry to 3mm thickness, cut out two circles inside (one smaller for the base, the size of the top to cover).

Pipe a generous layer of frangipane cream with Bibo in the center of the circle of dough (leave two centimeters on the sides to be able to seal the puff pastry discs well so that the cream stays well inside).

Place the bean in the cream.

Place the second disk of puff pastry on top, avoiding incorporating air which would create bubbles.

Brown the pancake with an egg, using a brush, then play the artist to decorate the pancake by drawing a sun with a thin blade.

Prick the center with a knife so that air can escape during cooking.

Bake for 40 minutes at 180°C fan-forced heat.

Good cake, and good luck for the bean!

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