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Too crisp these mini-galettes! And the whole family will melt for their melting heart blend of frangipane and jam. Who is the queen?
For 6 persons :
- 2 puff pastries
- 140 g of almond powder
- 4 c. blueberry-blackcurrant jam Bonne Maman
- 80 g of fine sugar
- 2 eggs
- 75 g of soft butter
- 1 egg yolk
- of beans
Using a cookie cutter (12 cm diameter), cut 12 bottoms in the puff pastry. Prick them with a fork.
In a salad bowl, mix the almond powder, Blueberry-Blackcurrant jam, sugar, 2 eggs and soft butter. Pour the mixture on the bottom and hide the beans. Brush the edges with the egg yolk.
Close the cake with a second puff pastry. Moisten both edges of pasta to keep them closed.
Using a knife tip, make the top scratch and brush with the egg yolk.
Bake for 20 to 30 minutes at 200 ° C (thermostat 6-7).
Photo: Happy Mother / Matthieu Langrand and Chloë Sommelet