I know what you all are saying… Sara la galette des Rois is for January, but for me can be all year long.
Being in the Pastry school is great but is also a loooot of work, that’s why I’m taking so long to publish recipes, including the famous galette des rois.
The special part of this recipe is that is 100% homemade, and I’m so proud with the result cause it was silly of me been scared to do my own puff pastry. Now I feel I discovered a whole new world!
This particular recipe is from my school and is the exact quantity for 6 servings galette. I did it for a special dinner with old friends and the LOVED it! ❤
Galette des Rois
- 1 kg of homemade Puff Pastry
- 315 g of Almond Cream
- 1 féve (little ceramic decoration)
For the Almond Crean you will need:
- 75 g of butter (softened)
- 75 g of sugar
- 75 g of egg ( 2 small eggs)
- 75 g of Almond meal
- 10 g of rum (optional)
- 7.5 g of cornstarch
Cream the butter and add in the sugar. Mix well
Add the eggs and incorporate, then add the almond meal and mix. If you are using rum, this is the time to add it, if not skip it and add the cornstarch to the mixture.
Thoroughly mix all the ingredients until well incorporated and has a pale creamy consistency. Cover the cream to the contact with plastic film and refrigerate.
When your puff pastry is ready, roll it out (lengthwise)on a floured surface. Roll until you can cut 2 circles of 24 cm.
Remove the almond cream from the fridge and whisk it a little, then transfert to a pastry bag set with a 8mm round tip. (it will be easy to pipe it)
Put one of the dough circles on a baking sheet cover with parchment paper. Grab your almond cream and pipe a Spiral starting on the center of the dough circle and leaving a 2 cm separation of the edge. Place “la féve” on the almond cream.
With a small pastry brush and some water, brush the 2 cm of dough left uncover. This will help us to seal the borders of our galette. Pass the brush 2 times to wet the border.
Carefully place the 2nd dough circle (TOP) over the 1st and do some pressure with your finger on the 2cm edge we wet before. Be sure to seal properly the borders to avoid an almond cream leak.
Now with a small knife do diagonal little cuts to the border of the galette, this is decoration and also helps to keep it sealed. Eggwash the galette surface 1 time and refrigerate for 45 minutes.
After the resting time, take it out from the fridge and with a small knife do a flower drawing on the surface. BE CAREFUL and Do Not cut through the top, or the galette will open while baking.
Preheat the oven at 180 °C. Eggwash the galette for a second time and bake for 35 – 40 minutes.
Some people love the Frangipane (2/3 almond cream and 1/3 pastry cream) but for our special guest we did a full almond one and it was a success!
Sorry for the last photo! I did it once we finish eating =P