Servings:
Cooking Time:
Preparation Time:
This is what I need:
– 2 puff pastry
-100 gr of soft butter
-100 gr of powdered sugar
-125 gr of Mamie Bio organic Creamy peanut butter
-3 eggs
Let’s get started!
1- Using the mixer, knead the butter in cream, when it is done, add the sugar and mix.
2- Stir in 2 eggs one by one, mixing well with each addition.
3- Add the Mamie Bio organic creamy peanut butter.
4- On one of the puff pastry, spoon the cream in the center leaving a margin of 2cm all around to be able to weld later.
5- Using a brush, moisten with water the two centimeters of margin and arrange a second disc a little larger than the first, so that it covers the entire surface.
6- Weld the edges with the handle of a knife.
7- Separate the yolk from the 3rd egg, and with a brush, brush the top of your galette. Leave to crumble for 1 hour in a cool place.
8- Preheat the oven to 200°.
9- Bake for 20-30 mins.
The little trick
If you have one, add a Fève for the traditional side of the Galette des Rois, otherwise, add a whole peanut that will act as an edible Fève.
