Galette with pineapple, coconut and lime jam & Sichuan pepper

Posté le2018-01-05

INGREDIENTS FOR 6 PEOPLE

Almond cream :

3 egg yolks - 120 g of almond powder - 50 g of sugar - 120 g of butter - 1 stopper of rum

Coconut pastry cream:

2 egg yolks - 30 g of sugar - 20 g of flour - 15 cl of whole milk - 10 cl of coconut cream

Dressage:

1 homemade or commercial puff pastry - 200 g Pineapple, Coconut & Lime jam - 1 sliced ​​pineapple - 1 egg yolk - A few crushed grains of Sichuan pepper

PREPARATION

Custard :

Heat the milk and the coconut cream. Whisk eggs and sugar until they whiten. Add the flour. Pour the milk over the egg + sugar mixture without stopping whipping. Put back on the heat and thicken while whisking constantly. Filmer on contact and let cool.

Almond cream :

Beat the soft butter with the sugar. Add eggs and almond powder. Mix with the pastry cream and add a rum cork. Brown the pineapple in a pan with a little butter and sugar.

Dressage:

Roll out a puff pastry and spread a generous layer of pineapple jam. Using a piping bag, spread the cream spiral from the center while making sure to stop 2 cm before the edges. Add pineapple wedges and cracked pepper. Close with the second disc of puff pastry. Weld the edges, draw streaks and brown the top with egg yolk. Bake in a hot oven (180 degrees) for 35/40 minutes.

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