Ingredients for 6 to 8 people:
- 2 puff pastry (or 350g homemade puff pastry)
For the spoon cookie:
- 75 g flour
- 3 egg whites
- 75 g caster sugar
- ½ lime zest
- 3 egg yolks
- 50 g icing sugar
For the lemon frangipane almond cream:
- 65 g of pastry cream
- 65g butter
- 1 egg
- 65g caster sugar
- 7 g dark rum
- 65 g ground almonds
- 1 lime zest
For the diced candied mango:
- 1 mango
- 20g caster sugar
- 3 passion fruits
- ½ lime
For the passion fruit syrup:
- 10 cl of passion fruit juice
- 10g caster sugar
For the colored gilding:
- 1 egg yolk
- Green dye
For natural gilding and finishing:
- 1 egg yolk
- 50 g orange blossom syrup
For the lemon sugar mixture:
- 30 g caster sugar
- ½ lime zest
Realization :
The spoon cookie:
- Preheat the oven to 180 °.
- Sift flour.
- Whip the egg whites until stiff. When the egg whites are stiff enough, gradually pour the powdered sugar on top to obtain a firm snow. Add the lime zest, whisk for a few seconds more.
- Gently fold in the yolks.
- Incorporate the sifted flour.
- Finish mixing quietly with a maryse in order to mix all the ingredients well.
- Cover a baking sheet with parchment paper. Spread the dough on the sheet. Even out using a stainless steel spatula. Sprinkle with icing sugar.
- Bake for 10 to 12 minutes.
- When the cookie is cooked, let it cool on a wire rack. Cut out a circle 18 cm in diameter.
Lemon frangipane almond cream:
- Take the pastry cream out of the refrigerator, remove the cling film and whip it for 1 minute to make it very smooth.
- Slightly soften the butter in the microwave or in a double boiler, then work it with a fork and then with a whisk to obtain a smooth ointment.
- Stir in the lemon zest.
- Add the egg and mix. Then pour in the sugar and ground almonds. Smooth this cream well for 1 minute, to make it smooth. Incorporate the whipped pastry cream. Reserve in the fridge.
Diced candied mango:
- Peel and cut the mango into large cubes.
- Heat the sugar in a frying pan over very low heat with the passion fruit and mango. Reduce for 10 minutes to obtain lightly candied cubes.
- Drizzle with lime juice. Leave to cook for a few more minutes at a gentle pace.
- Reserve at room temperature for assembly.
Passion fruit syrup:
- Combine the ingredients until the sugar melts in a saucepan over medium heat.
- Make the lemon sugar mixture.
- Mix the two ingredients well.
Mounting :
- Cut out two circles of puff pastry 24 cm in diameter.
- Place the cookie with a spoon on one of the circles of dough. Soak it abundantly with passion fruit syrup.
- Distribute the almond cream over the biscuit with a spoon using a pastry bag fitted with a smooth 8 mm nozzle.
- Spread the mango cubes harmoniously. Add a bean.
- Using a brush or your fingers dipped in water, brush the 3 cm of virgin dough. It is necessary to humidify. Regularly the dough, being careful not to add too much water.
- Gently place the second rolled out on top, so that it comes to cover the cream and the fruit.
- Press around the perimeter with your fingers in order to weld the two lowerings well.
- Place the galette in the refrigerator for 30 minutes or 10 minutes in the freezer.
- Take it out and turn it over. To gild it with egg yolk, then to gild the circumference and the center with the green gilding. Reserve for 30 minutes in the refrigerator. As it cools, the dough will harden, and it will be much easier to decorate it.
- Gild it a second time with the two gildings then, with the tip of a knife, make small incisions jumbled all over the cake, taking care not to split the dough.
- Prick the center of the pancake with the tip of the knife, this will allow the steam to come out during cooking, and thus, to have a more regular pancake.
- Preheat the oven to 170 °.
- Bake the galette for 30 to 40 minutes at 170 °, then a few more minutes at 160 °.
- Right out of the oven, brush the cake with orange blossom syrup.
- Decorate with the lime sugar, sprinkling it around and in the middle.
- Let the patty cool on a wire rack before serving.