Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. 79,046 24.5/5 for 13 ratings 3 hours 8 min.
A layer cake, with toasted almonds in the chocolate part. 68,7614.4/5 for 16 ratings 2 hours 2 min.
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Your 2 comments or questions on this recipe
By removing it you will make the garlic more digest, a bit less stronger in taste.
Posted by jh september 23th 2012 at 16:41 (n° 2)
I've never removed the garlic germ. Why do you do that?
Posted by Anonymous september 23th 2012 at 03:56 (n° 1)
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