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King's cake with pears


Written by Yves Leccia, published in 

Want to make your own homemade galette des rois? It's not so difficult, I give you my recipe to treat your guests on Epiphany. Enjoy this delicious dessert with our Muscat du Cap Corse. Bon appetitu !


Preparation: 25 minutes | Cooking: 40 minutes | Quantity: 6/8 persons


1. Prepare the pastry cream

  • 2 eggs
  • 50g sugar
  • 30g flour
  • 25cl of milk
  • 1 vanilla pod

Whisk the eggs with the sugar until the mixture turns white. Add the flour and mix. Split the vanilla pod in two. Place the seeds with the milk in a saucepan. Heat the milk and pour it over the egg/sugar mixture. Stir and then return the mixture to the saucepan. Thicken over low heat. (in the thermomix = 7 min/80°/vit 4.) Strain and leave to cool for 1 hour.

2. Prepare the almond cream

  • 3 egg yolks
  • 125g almond powder
  • 100g caster sugar
  • 125g soft butter

Work the butter and sugar together until the mixture turns white. Add the yolks one by one and then the almond powder.

3. Prepare the pears

  • 3 poires épluchées
  • 20g de beurre
  • 1 cuillière à soupe de sucre

Couper en 2 puis en tranches les poires, les faire dorer doucement dans une poêle avec le beurre et le sucre.

4. Réalisez la frangipane et la pâte

  • 3 pears, peeled
  • 20g butter
  • 1 tablespoon of sugar

Mix the custard with the almond cream and add the capful of rum. Pour the cream into a piping bag. Roll out the first pastry. Start from the centre with the piping bag and spread the cream in a spiral. Add the pears. Stop at 2 cm from the edge. Insert the bean in the cream. Brush the edge of the pastry with egg yolk. Place the second pastry, sealing the edges. Gild the top of the cake with egg yolk. Draw stripes with a knife. Refrigerate the cake for 1 hour. Preheat the oven to 200°, put it in the oven for 10 minutes, then lower the temperature to 180° and continue baking for about 30 minutes.

Lieu dit Morta Piana
20232 Poggio d'Oletta, Corsica

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