6 recipes for (slightly) lighter kings’ galettes

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Low-fat apple pancake
Unroll 1 puff pastry on a baking sheet. Peel and cut 4 apples into strips. In a frying pan, melt 10g of butter, add the apples and sprinkle with 20g of caster sugar. Cook for 10 minutes. On the first dough, spread 100 g of applesauce, add the cooked apples. Incorporate a broad bean, put 1 second dough on top and weld the edges. Bake for 25 minutes at 200 ° C.

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Light Kings Brioche
In a bowl, place 100 ml of lukewarm skimmed milk and 12 g of baker’s yeast. Mix, then let stand 5 minutes. Add 320 g of flour, 1 tablespoon of cooking sweetener, 1 0% yogurt, 1 egg and 2 tablespoons of orange blossom. Knead the preparation for 10 minutes. Cover with a cloth to let rise for 1 hour at room temperature. Degass the dough then form a sausage and assemble the ends to create a crown. Place it on a baking sheet covered with baking paper and let rise for 1 hour. Brush the brioche with 2 tablespoons of milk for the gilding then sprinkle with 50 g of candied fruit. Preheat the oven to 180 ° C and bake for 30 minutes.

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4/6 –

Light chocolate pear galette des rois
In a container pour 10 g of whole sugar and 1 egg. Beat the mixture for 5 minutes so that it thickens. Add 100 g of mixed almonds and mix. Pour 60 g of melted chocolate for dessert, 20 ml of soy cream, then mix. Cut 1 pear into thin strips. In a tart mold covered with baking paper, place a pastry sheet without cutting it. Pour 20 ml of soy milk and 2 teaspoons of sugar in a ramekin and mix. With a brush, lightly moisten the center of the leaf. Place another sheet on top so that each corner forms a star. Moisten slightly. Carry out this operation with 4 sheets. Pour the chocolate preparation evenly and place on top of the pear slices. Cut a pastry sheet in 4 to cover the pears and pinch the sides. Fold the corners while moistening with the milk mixture. Bake for 40 minutes at 160 ° C.

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5/6 –

Galette des rois with raspberries
In a salad bowl, whisk 100 g O% fromage blanc with 60g caster sugar. In another container, mix 160 g of ground almonds and 1 tbsp. to c. cornflour. Mix the 2 preparations. Whisk 2 eggs, then incorporate them. Add a few drops of bitter almond flavor. Break up 200g of frozen raspberries and gently incorporate them into the preparation. Melt 20g of butter in the microwave. Brush a first pastry sheet with it on one side and place it in the mold, buttered side at the bottom. Continue with a second sheet, place the buttered side on the first sheet, and so on for 4 sheets. Place the filling in the center of the pastry sheets and insert the bean. Butter another pastry sheet and place it on the pancake, buttered side up, as well as the last buttered sheet in the same direction. Fold the edges of the last leaves towards the inside of the mold, sliding the first ones underneath to close the cake. Bake for 30 minutes.

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6/6 –

Light frangipane pie
Cut 50 g of margarine into pieces. Place in a blender 220 g of flour, 50 g of whole almond puree without added sugar, 30 g of ground almonds, 30 g of sugar, as well as a pinch of fleur de sel. At medium speed, gradually add 70 ml of almond milk without added sugar. Continue to mix. Knead the dough by hand for a few minutes and form a ball. Flatten it, film it and place it in the fridge for 30 minutes. In a salad bowl, whisk together 50 g of whole almond puree without added sugar, 1 sachet of vanilla sugar and 50 g of coconut sugar. Add 150 ml of almond milk without added sugar, 150 g of ground almonds and 40 g of cornstarch. The texture should be liquid and thick. Preheat the oven to 180 °. Take the dough out of the refrigerator and give it a round shape about 4 mm thick. Place it in a pie pan, lined with baking paper. Place the frangipane on top and sprinkle with flaked almonds. Bake for 30 minutes.