Galettes des rois in frangipane-speculoos lollipops

Hello 2018! Barely out of the endless end-of-year meals, here we are already at the time of the galette des rois... Even if we tend to go into detox mode after the holidays (well, as far as I'm concerned, but I must not be the only one...) I still had fun making these galettes des rois in frangipane-speculoos lollipops. I like the galette des rois, but less the traditional side that surrounds it. Giving them a lollipop shape and flavoring the frangipane with speculoos paste seemed like a rather nice option to me! 

Of course it is possible to make a large galette des rois with this recipe - it's up to you to see what you prefer (plan for more filling). For the puff pastry, I dealt with the most urgent by buying them in the store - but they will only be better if you make the pastry yourself (puff pastry technique to be implemented).

Before I forget, I'll take advantage of this recipe to wish you a great 2018 - may it bring all your projects to life (even the craziest ones).

Galettes des rois in frangipane-speculoos lollipops

4.34 on 3 votes

The traditional mini version galette flavored with speculoos ...

Amount : 10

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Prepare in advance 25 minutes min

Cook time 20 minutes min

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Ingredients 

• 2 puff pastry
• 50 g powdered almonds
• 50 g granulated sugar
• 50 g soft butter ointment
• 2,5 cs speculoos paste
• 1/2 egg beaten with a fork
• + 1 yellow for the gilding

Prepare in advance 

• Beat butter and sugar until mixture turns white.
• Add the ground almonds, the egg and the speculoos paste and mix well.
• Spread the puff pastry on the work surface and cut circles with a cookie cutter (7,5cm in diameter for me).
• Place a teaspoon of preparation on half of the circles, place a stick and wet the rim with water before closing by placing a circle of dough on top. Seal the contours well.
• Refrigerate 30 minutes before cooking.
• Preheat the oven to 180 ° traditional heat.
• Draw with the tip of a knife the desired patterns on each mini cake and brown with a brush with the egg yolk. Pierce the pancakes with a few holes to promote the release of steam during cooking.
• Bake for about 20 minutes (to be watched).
• Let cool and enjoy.

Notes

Optional: hide a small bean before closing the pancakes ...

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[ Equipment used ]

Set of 4 pastry circles / cookie cutters with pushers

Wooden sticks for ice creams, lollipops 

Metal star cookie cutter set