“Galette des rois” with mixed red fruits

Instructions

For the Red Berry Compote:

1. Combine the sugar and red berries then bring to a boil.
2. Simmer while stiring regularly until it starts to thicken then leave to cool before using.

Tip: Adjust the sugar content depending on the berries : add a little more sugar if the berries are sour.

For the Frangipane:

1. Combine the sugar and butter and whisk until fluffy. Cut the vanilla pods in half and grate out the seeds.
2. Add the vanilla seeds, almond powder and egg to the butter mix and mix until smooth. Add the pastry cream and mix until smooth and keep in the fridge (this gives you a frangipane).

To assemble the "Galette des rois":

1. Take the first puff pastry sheet and add a thin layer of red berry compote (keep at least 1,5cm from the border empty). Cover with the frangipane.
2. Using a pastry brush slightly wet the border of the puff and cover with the second puff pastry sheet.Using the palm of the hand press together the borders all around the puff pastry. Using a fork press mark the borders.
3. Keep the "Galette" in the fridge for at least 30 minutes.
4. Combine together the egg yolk and the milk to form an egg wash.
5. Preheat the oven to 180°C.
6. Once the "Galette" comes out of the fridge, brush with the egg wash.
7. Using a sharp knife, mark the "Galette".
8. Bake in the oven or 40mins (or until golden brown). Take out of the oven and leave to cool before eating.

Recipe: Kim Kevin de Dood