King’s cake with figs and nuts

A new recipe for the galette des rois, after the traditional one(HERE), the one with pink pralines(THERE), the one with pistachios and amarena cherries(HERE). This time I propose a delicious version with figs and nuts. For this I prepare a less sweet frangipane cream, in which I add fig jam, nuts and pieces of figs. A delight especially when it comes out of the oven…

• an inverted puff pastry base (recipe HERE)

Custard:

• 85ml of semi-skimmed milk
• 10g of butter
• 8g cream powder (or cornstarch)
• a pinch of vanilla powder
• 1 egg yolk
• 20g of sugar

Fig and walnut frangipane cream :

• 75g of soft butter
• 75g of almond powder 
• 35g of powdered sugar
•  1 egg
• 8g of cornstarch or custard powder
• the entire pastry cream
• 130g of fig jam
• 50g of nuts
• 2 figs (fresh or frozen)

Gilding:

• 1 egg
• 50g of milk
• 15g of powdered sugar

The day before, prepare the puff pastry and the pastry cream. 

For the pastry cream:

Put the egg yolk in a bowl with the vanilla powder, half the sugar and the cream powder. (on the photo there are more egg yolks than in the recipe, it is well only 1 that it is necessary).

Mix well with a whisk. 

Boil the milk with the other half of the sugar and the butter. 

When the milk boils, pour a small amount of it over the yolk-cream powder mixture. 

Mix well with a whisk. 

Then pour this mixture back into the pan with the remaining hot milk. 

Return to low heat. Boil for three to four minutes while whisking. 

Pour the custard into a dish.

Cover with cling film directly on top of the cream. Let cool completely then store in a cool place. 

For the fig and walnut cream:

Put the almond powder, powdered sugar, cornflour, egg and soft butter (or even melted butter) in a bowl.

Mix well and add the custard. Mix again. 

Pour in the fig jam and nuts. 

Because you need at least 3cm between the cream and the edge of the dough. Putting down a circle allows you to see how far you can go. Wet the dough with a little water all around the cream.

Wipe off the excess with a paper towel. The dough will become sticky.

Place a second piece of rolled out dough.

Put the circle back down and cut around it with a good knife.

Brush on the gilding.

Put back in the fridge for 20 minutes. Then draw the patterns with a knife, without piercing the dough.

Bake at 190°C until the dough is nicely colored (30 to 35 minutes).