Galette des Rois with Frangipane and Black Truffle

Galette des Rois with Frangipane and Black Truffle

Preheat your oven to 200 ° C

Mix together the butter, ground almonds and sugar. Add in the two eggs. Mix until you obtain a smooth and homogeneous paste. To it add the two TBSP of Black Truffle Juice Extra and the 50g of finely chopped Fresh Black Truffles

Place your dough in a pie pan and prick it with a fork to prevent any uneven bubbles during the baking. Spread the frangipane paste on it evenly and cover with the second layer of puff pastry.

With a knife, cut the excess dough and seal the edges with your fingers or a fork. Use a paring knife and decorate the top to your desired pattern and brush with egg yolk for colour.

Bake in a preheated oven at 200 ° C for 30 minutes until the galette is fully cooked and browned on the top. Allow to cool before eating.