Galette with milk jam

Galette with milk jam

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The milk jam is delicious! So, think about it too to garnish your cake of kings and change a little of the ordinary.


  • 600 g puff pastry (2 rolls of 300 g to spread)
  • ½ jar of milk jam
  • 1 egg
  • 1 tablespoon of granulated sugar


Reserve the puff pastry 30 minutes in the refrigerator.

Preheat the oven (thermostat 7 - 210 ° C).

Remove the discs from the refrigerator. Place one on the sheet of the oven slightly moistened or lined with a sheet of parchment paper.

Garnish the drop with the milk jam until 3 cm from the edge. Put the bean in it.

Wet the edge without jam with a brush and cover with the second lowers. Press with a fork to weld the two down while guiding the edge.

Draw patterns on the cake with the teeth of a fork.

Bake halfway up and cook for 20 minutes, then brown the whole surface with the beaten egg.

Sprinkle with granulated sugar, then return the cake to the oven by lowering the temperature (thermostat 6 - 180 ° C) for 10 minutes.

Slide the cake on a baking rack, just out of the oven, and let cool completely.

Council +: It is important to adhere the bottom and bottom layers to the bottom, because when heated, the milk jam becomes liquid and only needs to escape.