Galette des Diambars by @niangcook

≈ 1h

8 servings

🍌

1

Plantain banana

🌰

100 g

Almond powder

🍬

80 g

Icing sugar

🥚

2

Eggs

🧈

80 g

Butter

🌸

15 ml

Orange blossom water

🥐

2 sheets

Puff pastry

1

Fève

🍯

30 ml

Honey

🍋

15 ml

Lemon juice

  1. Preheat

    Preheat the oven to 180°C / 350°F.

  2. Peel
    • ripe plantain

    Peel the ripe plantain and mash it into a smooth purée.

  3. Cream
    • unsalted butter
    • icing sugar

    Cream the 80 g softened unsalted butter with the 80 g icing sugar until smooth.

  4. Stir
    • almond flour
    • Butter

    Stir the 100 g almond flour into the butter mixture until evenly combined.

  5. Mix
    • ripe plantain
    • orange blossom water
    • Almond powder

    Mix the mashed plantain and 15 ml orange blossom water into the almond mixture.

  6. Beat
    • eggs

    Beat the 2 eggs, then mix them into the frangipane until smooth.

  7. Spread
    • puff pastry

    Unroll 1 puff pastry sheet on the baking sheet and spread the frangipane over it, leaving a 2 cm border.

  8. Step

    Hide the ceramic fève charm in the filling, keeping it away from the center and edge.

  9. Press
    • puff pastry

    Cover the filling with the second puff pastry sheet and press the edges firmly to seal.

  10. Score

    Score a decorative pattern on the top pastry without cutting through the dough.

  11. Bake

    Bake the galette for 30 min until the pastry is puffed and deeply golden.

  12. Mix
    • honey
    • lemon juice

    Mix the 30 ml honey with the 15 ml lemon juice to make a glaze.

  13. Bake
    • honey
    • lemon juice

    Brush the warm galette with the honey-lemon glaze and bake for 5 min more.

  14. Slice

    Rest the galette for 10 min before slicing and serving warm.

Galette des Diambars by @niangcook

≈ 1h

8 servings

🍌

1

Plantain banana

🌰

100 g

Almond powder

🍬

80 g

Icing sugar

🥚

2

Eggs

🧈

80 g

Butter

🌸

15 ml

Orange blossom water

🥐

2 sheets

Puff pastry

1

Fève

🍯

30 ml

Honey

🍋

15 ml

Lemon juice

Preparation Steps

  1. Step 1/14

    Preheat the oven to 180°C / 350°F.

  2. Step 2/14

    Peel the ripe plantain and mash it into a smooth purée.

    🍌ripe plantain
    🥣mixing bowl
    🍴fork

  3. Step 3/14

    Cream the 80 g softened unsalted butter with the 80 g icing sugar until smooth.

    🧈unsalted butter
    🍬icing sugar
    🥣mixing bowl
    🥄spatula

  4. Step 4/14

    Stir the 100 g almond flour into the butter mixture until evenly combined.

    🌰almond flour
    🥣mixing bowl
    🥄spatula

  5. Step 5/14

    Mix the mashed plantain and 15 ml orange blossom water into the almond mixture.

    🍌ripe plantain
    🌸orange blossom water
    🥣mixing bowl
    🥄spatula

  6. Step 6/14

    Beat the 2 eggs, then mix them into the frangipane until smooth.

    🥚eggs
    🥣mixing bowl
    🍴fork
    🥄spatula

  7. Step 7/14

    Unroll 1 puff pastry sheet on the baking sheet and spread the frangipane over it, leaving a 2 cm border.

    🥐puff pastry
    🍳baking sheet
    🥄spatula

  8. Step 8/14

    Hide the ceramic fève charm in the filling, keeping it away from the center and edge.

    ceramic fève charm

  9. Step 9/14

    Cover the filling with the second puff pastry sheet and press the edges firmly to seal.

    🥐puff pastry
    🍳baking sheet

  10. Step 10/14

    Score a decorative pattern on the top pastry without cutting through the dough.

    🔪knife

  11. Step 11/14

    Bake the galette for 30 min until the pastry is puffed and deeply golden.

    🍳baking sheet

  12. Step 12/14

    Mix the 30 ml honey with the 15 ml lemon juice to make a glaze.

    🍯honey
    🍋lemon juice
    🥣mixing bowl
    🍋citrus juicer
    🥄spatula

  13. Step 13/14

    Brush the warm galette with the honey-lemon glaze and bake for 5 min more.

    🍯honey
    🍋lemon juice
    🖌️pastry brush
    🍳baking sheet

  14. Step 14/14

    Rest the galette for 10 min before slicing and serving warm.

    🔪knife

Composition

Ingredients

Types

Dairy, Flavoring, Pastry, Sweetener, Fruit

Ingredients

Plantain banana, Almond powder, Icing sugar, Eggs, Butter, Orange blossom water, Puff pastry, Fève, Honey, Lemon juice

Notes

Plantain banana (very ripe), Butter (soft), Fève (small trinket hidden in the cake), Honey (for the glaze), Lemon juice (for the glaze)

Allergens

Eggs, Gluten, Milk

Dietetics

Dietary regimen

Vegetarian

Calories

560 kcal

Macro nutrients

Protein: 9g, Carbohydrates: 57g, Sugars: 28g, Fat: 34g, Saturated fat: 14g, Fiber: 4g

Nutritional Information

Minerals

Calcium: 80mg, Iron: 1.8mg, Potassium: 360mg, Magnesium: 55mg, Sodium: 230mg

Vitamins

Vitamin A: 280µg, Vitamin C: 10mg, Vitamin E: 3.5mg, Folate: 45µg

Preparation

Time Information

Preparation

25 minutes

Cooking

35 minutes

Overall

1 hour 0 minutes

Difficulty

Level

Medium (2/4)

Steps

14 steps

Equipments

Utensils

mixing bowl, fork, spatula, rolling pin, baking sheet, pastry brush, knife, citrus juicer

Appliances

Oven

Type

Type

Type Of Dish

Dessert

Occasions

Epiphany, Celebration, Afternoon tea, Holiday

Origin

Source

Platform

instagram

Original Creator

@niangcook

Origin

Cuisine

French, Senegalese

Geographic

France, Europe

Various

Aspect

Texture

Flaky, Crisp, Creamy, Tender

Flavors

Sweet, Buttery, Nutty, Fruity, Floral, Citrusy, Honeyed

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container,Store away from direct sunlight,Do not leave in a warm room), fridge : 3 days (Store in an airtight container,Cool completely before refrigerating,Reheat at 160°C / 320°F for 8 to 10 min), freezer : 2 months (Wrap individual slices tightly,Freeze in an airtight container,Thaw overnight in the fridge before reheating)