Galette des rois

Recipe on Galette des rois 8-10 port

2 round pastry sheets

1 large tin of canned pears

100 g dark chocolate

2 tbsp cream

1 egg Fève paper crown Roll out the pastry plates.

Disc pear halves and spread over dough.

Leave a border of 2-3 centimes around.

Melt chocolate with cream in the microwave.

Spread over the pears.

Add on an object that can serve as Fève.

Here is a small glass ball to (almost) see you at the red arrow.

Brushes the edge around the filling with uppvispat eggs.

Add the second pastry plate.

Press around the edge so that the plates stick together (I use the thumb).

Brushes the back of the cake with eggs.

Rita possibly a pattern with a knife in the surface layer - particularly useful for distinguishing several crazy with various fillings.

Cook in 210 degree oven for about 25 minutes.

Align and cut the heat of the dough may be too much color. Eat the cake warm - either relatively fresh or heated. Crest current king or queen!