Almond Vegan King Cake – chestnuts
La voici, la voilà la galette des rois version 2021 ! Une galette des rois vegan amandes châtaignes bien gourmande, qui change de la traditionnelle crème d’amande or frangipane. Monsieur est un grand fan de galette, mais en version classique, alors je bataille toujours un peu pour les « pimper », mais à chaque fois il adore, comme quoi ! Cette année j’ai eu envie d’y mettre des châtaignes, on en avait pas mal ramassées cet automne alors c’était la bonne excuse pour les sortir du congèl’. Le résultat est parfait, The chestnut puree adds an incredible texture and taste and goes perfectly with the almond. For gluttony, I added a few broken chestnuts, But if you don't have them on hand it doesn't matter, It was just the little touch more.
This vegan kings galette has nothing to envy to a traditional pancake,
She doesn't have to be ashamed to be 100% vegetable ! And then clearly the galette des rois without butter is clearly more digestible, so why deprive yourself of it ?! This year I even pushed the vice to make my homemade puff pastry, I promise I put the recipe quickly so that you can shine in society (Or just facing your cat it will be enough )!
Almond Vegan King Cake – chestnuts
POUR 8 PARTS
- 2 Lowers of vegetable puff pastry
- 150 grams of sugar
- 160 g ground almonds
- 150 g vegetable margarine
- 100 g of unwell
- 4 level tablespoons of cornstarch
- 2 frozen chestnuts (optional)
- 1 Rum tablespoon
- 2 tablespoons of sweetened soy milk.
- 2 tablespoons of maple syrup.
- Beat margarine until it becomes ointment. Then add the almond powder and sugar to form a smooth and homogeneous mixture..
- Add the chestnut puree, Starch and rum then mix.
- Put the mixture in a piping bag and set aside to cool..
- Preheat the oven to 180°.
- Spread the first puff pastry on a baking sheet.
- Add the almond cream forming a snail and stop at 3 cm you board. Add the beans and chestnuts frozen in pieces.
- Wet them with water 3 cm edge and place the second roll of dough on top. Gently pass the dish from the hand to the edges without crushing the dough.
- Book cool 1 hour.
- Turn the pancake over on a sheet of parchment paper (the top will end up below) and place on a plate.
- Brush the cake with soy milk.
- Then decorate the top of the pancake with the blade of a knife.
- Put in the oven for about 35 min so that the pancake is nicely browned.
- Brush with maple syrup straight out of the oven to obtain a shiny pancake like the pastry chef's..
