Galettes des rois in frangipane-speculoos lollipops

Galettes des rois lollipop frangipane speculoos - Lilie BakeryGalettes des rois lollipop frangipane speculoos - Lilie BakeryGalettes des rois lollipop frangipane speculoos - Lilie Bakery

Hello 2018! Barely out of the extended meals at the end of the year, we have already arrived at the time of the galette des rois ... Even if we tend to put ourselves in detox mode after the holidays (well in my case but I must not be the only one…) I nevertheless took pleasure in 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 the shape of a lollipop and flavoring the frangipane with speculoos paste seemed to me a rather nice option! 

Of course, it is possible to make a large galette des rois with this recipe - it's up to you to decide what you prefer (plan more in quantity of garnish). For the puff pastry, I was in a hurry by buying them in the store - but they will only be better if you make the dough yourself (puff pastry technique to be implemented).

Before I forget, I take this recipe to wish you a happy new year 2018 - may it bring all your projects (even the craziest) to life.

Print Pin
For you to note!

Galettes des rois in frangipane-speculoos lollipops

The traditional mini version galette flavored with speculoos ...
Preparation25 min
Baking20 min
Quantity: 10

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

Preparation:

  • 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 ...
Par Lilie bakery
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
[ Equipment used ]

Set of 4 pastry circles / cookie cutters with pushers

Wooden sticks for ice creams, lollipops 

Metal star cookie cutter set

 

February 1 2018

YOU WILL ALSO LIKE THESE RECIPES:

3 comments

  1. Reply

    LadyMilonguera

    January 14 2018

    A great idea these little lollipop pancakes ...

  2. Reply

    Angelilie

    January 22 2018

    Nice blog. a pleasure to come and stroll on your pages. a great discovery. a very interesting blog. I really like. Do not hesitate to visit my blog (link on pseudo). to the pleasure

  3. Reply

    RCC

    January 31 2018

    What originality! In addition, children must love it even more. : D
    Hat! 1+

LEAVE A COMMENT :

Also leave me a note for this recipe: