King cake with hojicha

Preparation

1.Preheat the oven to 185°C.

2.In a bowl, mix the sugar with the softened butter, then add the almond flour and Hojicha tea powder.

3.Scrape the seeds from the vanilla pod and add them to the mixture.

4.On a baking sheet lined with parchment paper, unroll one of the two puff pastry sheets. Spread the anko paste over the base, then spread the hojicha almond cream on top, starting from the center and leaving a 3 cm border all around. Sprinkle with chopped hazelnuts.

5.Place a bean in your galette!

6.Moisten the empty strip with cold water using a brush or your finger. Cover with the second cold puff pastry sheet, sealing the edges by pressing all around.

7.Using the tip of a knife, make pretty spirals to decorate the galette, then brush the top with a little egg yolk. Place the galette flat in the freezer for 30 minutes.

8.Bake for 40 minutes, checking regularly. The bottom of the galette should be firm and golden brown. If the top browns before the bottom, bake for a few more minutes using bottom heat only.