Galette des rois à la pistache - Royal biscuit with pistachios. For this cake we will need 100 g brown sugar brand "Mistral" 500g puff pastry 2 eggs, 100 g chopped unsalted pistachios, 1 tbsp flour, 70 g of soft butter, 1 bean or figurine. Mix the pistachios with 1 egg and protein (yolk to leave for greasing), add the soft butter, sugar and flour, mix well.

The puff pastry slightly to roll out, cut out two circles with a diameter of 26-28 cm Yolk mixed with 1 tbsp milk. One round put on a baking tray greased with butter, brush the edges with egg yolk (to keep the second layer of dough).

In the middle of the dough spread the pistachio-oil mixture, put a bean or figurine, cover with second layer of dough, flatten well to aerate. Securing edges by pressing slightly on the edge. To do in the middle of the cake hole with a sharp knife and pattern (e.g. grating) on the surface of the dough, just gently, just to scratch if you cut the dough, then the filling during baking can escape. Lubricate the surface of the pie with the remaining egg.

Bake in a preheated 200 degree oven for 20-25 minutes until Golden brown.

Galette des rois ananas-coco - Royal biscuit with pineapple and coconut (mini-version). For this cake we will need 50 g brown sugar brand "Mistral" 500g puff pastry, 1 egg, 60 g fresh pineapple, 60 grams of coconut flakes, 35 g of soft butter and 1 bean or figurine. Protein (egg yolk to leave for greasing) whipped with coconut and sugar, add butter, mix well.

Puff pastry cut two circles with a diameter of 20 cm egg Yolk mixed with 1 tbsp milk. One of them lay on a baking sheet greased with butter, brush the edges with egg yolk (to keep the second layer of dough). In the middle of the circle to put coconut oil mixture, flatten. Pineapple cut into cubes and put on the toppings, put the bean or figurine. Cover with the second layer of dough, flatten well to aerate. Securing edges by pressing slightly on the edge. To do in the middle of the cake hole with a sharp knife and pattern (e.g. grating) on the surface of the dough, just gently, just to scratch if you cut the dough, then the filling during baking can escape. Lubricate the surface of the pie with the remaining egg.

Bake in a preheated 200 degree oven for 20-25 minutes until Golden brown.

Galette des rois framboise-frangipane - Royal biscuit with raspberry and Frangipane. To prepare this cake we will need 100 g brown sugar brand "Mistral" 500g puff pastry 2 eggs, 1 egg yolk (for lubrication), 1 tbsp flour, 125g ground almonds, 125 g frozen raspberries 70 g of soft butter and 1 bean or figurine. Beat butter with sugar, add eggs, flour, almond, mix well.

Puff pastry cut two circles with a diameter of 26-28 see One of them lay on a baking sheet greased with butter, brush the edges with egg yolk. In the middle of the circle put the stuffing of almonds. Put a bean or figurine. For stuffing to put raspberries. Cover with the second layer of dough, flatten with your hands, slightly flatten to release the air. To do in the middle of the cake hole with a sharp knife and pattern (e.g. grating) on the surface of the dough, just gently, just to scratch if you cut the dough, then the filling during baking can escape. Lubricate the surface of the pie with the remaining egg.

Bake in a preheated 200 degree oven for 20-25 minutes.

Galette des rois au cassis - the Royal biscuit with black currants. For this cake we will need 100 g brown sugar brand "Mistral" 500g puff pastry 2 eggs, 1 egg yolk (for lubrication), 1 tbsp flour, 125 g black currants, 125 g ground almonds, 70 g butter, 1 bean or figurine.

Beat butter with sugar, add eggs, flour, almond, mix well. Puff pastry cut two circles with a diameter of 26-28 see One of them lay on a baking sheet greased with butter, brush the edges with egg yolk. In the middle of the circle put the stuffing of almonds. Put a bean or figurine.

For stuffing to put the black currant. Cover with the second layer of dough, flatten with your hands, slightly flatten to release the air. To do in the middle of the cake hole with a sharp knife and pattern (e.g. grating) on the surface of the dough, just gently, just to scratch if you cut the dough, then the filling during baking can escape. Lubricate the surface of the pie with the remaining egg.

Bake in a preheated 200 degree oven for 20 to 25 minutes.