Yann Couvreur’s delicious galette des rois recipe, suitable for children

1. Make the almond cream. Put the soft butter in a large bowl with the sugar and mix well with a wooden spoon. Pour in the almond powder, mix, then add the egg and mix again.

2. For the pastry cream, heat the milk in a saucepan, add half a vanilla pod, turn off the heat and leave to infuse for 10 minutes. Put the egg yolk in a bowl with the sugar. Stir with a whisk until the mixture turns white, then add the cornstarch. Remove half a vanilla pod and boil the flavored milk. Pour it over the previous mixture, mix with a wooden spatula and pour everything back into the saucepan. Cook until boiling. Remove from the heat, add the butter cut into strips, mix with a spatula. Leave the pastry cream to cool covered with cling film.

3. When the pastry cream has cooled, mix it with the almond cream to obtain the frangipane cream.

4. Roll out the puff pastry, then cut out 2 discs of the same diameter. On the first, spread the frangipane cream, with a flexible spatula, over the entire surface of the dough, leaving a small edge. Place the bean. With a damp brush, then coat the edge of the first disc to stick the second on top. Press lightly with your fingers to seal them. Put the pancake in the refrigerator for at least 1 hour.

5. Beat the egg yolks into an omelette with a fork. Brush the pancake twice using a brush. Then, with a knife, make crosses on the top and put it back in the refrigerator while you preheat the oven to 180°C. It will then cook for around 40 minutes.

6. Meanwhile, prepare the syrup by boiling the water with the sugar. When it comes out of the oven, spread it over the entire pancake.