Vegan galette des rois with yuzu

This year, je ne vous avais pas encore livré ma version de la galette des rois 2020, alors la voilà c’est une galette des rois vegan au yuzu ! Depuis le temps que le blog existe (presque depuis le jurassique !) et bien il y en a eu pas mal des versions de galettes des rois par ici. Au chocolat, à la crème d’amande, au Grand Marnier, à la frangipane and many more… mais aussi brioches, bref de quoi faire ! Dur dur d’être original chaque année, mais cette année j’ai eu la chance de trouver des yuzus frais dans mon magasin bio, mais si vous savez cet agrume japonais au goût si particulier, et je me suis dit que l’association amandes-yuzu serait heureuse ! Gagné,

this king cake with a subtle taste of yuzu will seduce more than one

, At our house even the children loved it ! Still no homemade puff pastry around here, even if I would like to be die-hard in my approach, I am also a mother of three children and I admit that I prefer to devote my time to something other than puff pastry for the moment ! You will find puff pastry that does the job very well in stores., so yes it’s not without palm oil or zero waste but if it’s three/four times a year… In short, we don't worry and we enjoy, I don't know about you but here we are already on our third cake this year and Monsieur is asking me for more !

Vegan galette des rois with yuzu

POUR 8-10 PARTS

155 g ground almonds
155 g vegetable margarine
100 g whole sugar
70 g silken tofu
2 tablespoons of cornstarch
The zest and juice of a yuzu
A few drops of bitter almond extract (optional)
2 vegetable puff pastry rolls
1 or 2 beans
3 tablespoons of maple syrup
1 tablespoon of soy milk

Beat margarine until it becomes ointment. Then add the almond powder, starch and sugar to form a smooth and homogeneous mixture.
Add the silken tofu then mix. Put a few drops of bitter almond then add the zest and juice of yuzu.
Put the mixture in a piping bag.
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.
Wet them with water 3 cm edge and place the second roll of dough on top. Apply pressure to seal the edges of the dough well and fold with the back of a knife.
Mix a tablespoon of maple syrup and soy milk together.
Brush the pancake with the maple syrup and soy milk mixture..
Then decorate the edges and the top with the blade of a knife.
Put in the oven for about 30-35 min so that the pancake is nicely browned.
Brush with the remaining maple syrup straight out of the oven to obtain a shiny pancake just like the pastry chef's..