Galette Des Rois {Pithivier Filled with Almond Frangipane}

20160224-105536-39336090.jpgQui sera la reine ou le roi?
Who will be the queen or the king?

A classic french pastry that is traditionally eaten at L’ephiphanie. Similar to the cake eaten during mardi gras, the king cake. Traditionally in galette des rois or the king cake there will be a trinket, or a bean (called la fève in french) where will be put inside the cake and who ever get the bean or trinket in their piece of cake will be crowned the king or the queen for the day.

This recipe is super easy and fast. Well here I’m cheating by using ready made puff pastry but if you choose to make it from scratch, you should make the puff pastry a day or two before. Or alternatively, you can make a rough puff which is a faster version of classic puff pastry. I like to use this recipe for a quick rough puff pastry.

20160223-195138-71498095.jpgFirst component to make for this galette des rois is the almond frangipane. And to make the frangipane first you need to make crème pâtissière or pastry cream.

The ingredients are egg yolks, vanilla pod (or good quality vanilla extract), sugar, flour and corn startch and milk. Basic ingredients to make pastry cream.

20160223-203737-74257435.jpgScrape the vanilla bean from the vanilla pod, put the vanilla seeds and pod into the milk then heat them just until simmering.

20160223-204301-74581409.jpgCombine the yolks, sugar, flour and corn starch then whisk until all has combined.

20160223-205030-75030147.jpgOnce the milk has come to a simmer, slowly pour them to the yolk mixture while whisking so that the egg won’t scramble.

20160223-210838-76118936.jpgPour them back into the saucepan then whisk constantly until the mixture thickens.

I mean.. Look at those vanilla bean specks. My kind of foodporn.

Anyway, cover the top with cling film touching the top of the pastry cream so a skin won’t form on the pastry cream. Chill it in the fridge.

20160223-211718-76638589.jpgNext up is the almond part. This part will need softened butter, brown and white sugar, almond powder, corn starch, egg, vanilla extract and rum.

20160223-214239-78159902.jpgThis part is all about mixing everything up. I even use the same bowl with the one I use to whisk the yolks for the pastry cream. Less dishes to wash, right?

Just combine the butter and sugar,
Whisk
Add the corn starch and almond powder,
Whisk
Then lastly the egg, vanilla and rum.

20160224-003738-2258892.jpgRemember the pastry cream we made earlier? It’s time to take them out once chilled. It’s gonna be stiff and looks like a blob of jelly, so just whisk it until it gets creamy again.

Again, I didn’t even bother to transfer the cream from the pan, just cover with cling fling then pop it into the fridge. Less dishes to wash! Seriously. Washing dishes is not a fun thing at least for me.

20160224-004133-2493960.jpgNow just combine the almond mixture with the pastry cream to make the frangipane.

20160224-012034-4834213.jpgI’ve wrote in the beginning that I’m using ready made puff pastry. Seriously, I don’t normally like to use ready made stuff, if I can make it my own, I will. But puff pastry from scratch is just a pain in the butt, also takes a long time.

20160224-012525-5125044.jpgSo here what I did with the puff pastry, I stick 2 sheets of puff pastry together just by brushing the surface with some water, then roll it thinner.

All I wanted to do was to double the layers of the puff. I made a set of those then cut it with a circle cutter.
So you’re going to have 2 circles of doubled puff pastry.
Prick the puff with a fork.

20160224-013330-5610842.jpgPut the frangipane filling in the middle then brush the sides with some egg wash.

20160224-013437-5677785.jpgNext up, put the other circle of puff pastry on top then just simply seal the edges.

20160224-194601-71161411.jpgI used a fork to make a scallop pattern on the edge of the galette. This will make the traditional edge of a galette des rois also helps to seal it better.

Although I did not do a very good job because a little bit of the filling ooze out. But it’s not a problem really.

20160224-200050-72050320.jpgSmear the top of the galette with an egg wash for a golden top.

20160224-211827-76707794.jpgScorch the top with the back of a knife. Here I made the traditional pattern but you can do any pattern you like.

And… Bake!

20160224-212250-76970555.jpgClassic french pastry is rustic but still taste out of this world. That’s why French pastries have a special place in my heart… ❤️
I love french pastries that much that I learn the language french.. Just because..

20160227-231006-83406373.jpgLook at that layers though! Yes I did notice that the middle of the galette curved… Here are my problems, I did not fill it enough because I was afraid that it will leak too much, and why? It’s because I made the filling way too runny.
Note to self, incorporate more pastry cream to almond cream….

20160227-231454-83694297.jpgBut this galette des rois taste amazing nevertheless. No doubt about that.

I glazed the top of the galette des rois with some honey (heated just until it’s runny enough to be brushed on top of the galette).

Don’t forget to crown the king or queen to whoever get the trinket or bean.

20160227-231738-83858357.jpgAnd I’m sure you want to see the inside so here you go! The almond filling with the crispy puff combination is the best. You can never go wrong with this one.

I’ve said it before and i’m gonna say it again, I LOVE french pastry with almond on it. Financier, almond croissant, frangipane tart, gâteau amandine, macarons.. Oh the list goes on.

20160227-233845-85125248.jpgHave a great one everybody!

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Galette des Rois recipe
Make 1 cake of 23 cm in diameter

Ingredients:
• 4 sheets puff pastry (20x20cm)

• 1 cup milk
• 1 vanilla pod/ 1 tsp vanilla extract
• 50 g white granulated sugar
• 3 egg yolks
• 10 g all-purpose flour
• 12 g corn starch

• 70 g unsalted butter (softened)
• 30 g white sugar
• 40 g brown sugar
• 1 pinch of salt
• 75 g almond powder
• 15 g cornstarch
• 1 egg
• 1 tbsp dark rum (optional)
• 1 tsp vanilla extract

• 1 egg (beaten for the egg wash)
• Honey/ agave nectar (heated slightly)

How to make:
1) Make the pastry cream: split vanilla bean then scrape out the seeds, put it into the milk pan then heat them up just until it comes to a simmer.

In another bowl whisk together the egg yolks, sugar, cornstarch and flour.

Slowly stream the heated milk into the yolk mixture while whisking.

Strain the mixture right back into the pot (to remove the vanilla pod) then heat them back up while constantly whisking until the mixture has thickened.

Cover the top of the pastry cream with cling wrap (touching the surface of the pastry cream) then put it in the freezer to cool faster.

2) Make the almond cream: beat the softened butter with the white and brown sugar until fluffy then add the cornstarch, salt and almond powder, continue beating then add the egg, rum and vanilla, keep beating for 5 minutes or until the batter thickened slightly.

3) Whisk the chilled pastry cream until it gets creamy again then combine the pastry cream with the almond cream.

4) Brush a little water on 1 side of the puff pastry then stick another layer of it, dust with flour then roll it until it fits the round cutter. Then cut a circle of the puff pastry, prick them with fork all over the layer. Repeat with the other 2 layers or puff pastry.

5) On a baking paper, put 1 layer of puff then put the almond frangipane in the middle. Brush the side with egg wash then close the top with another layer of puff pastry. Push alongside the circle to seal then using a fork or a blunt knife, make scallop pattern by pushing the fork onto the sides of the galette des rois (see picture above).

6) Brush the top with egg wash then make the pattern of galette des rois on top.

7) Bake in a preheated oven at 200°C or 390°F for 20 minutes then lower the temperature to 190°C or 375°F for another 35 minutes or until golden brown all the way through.

8) Immediately brush the top with warm honey once out of the oven.

9) Serve warm and enjoy!

Red Velvet Monkey Bread

20160210-171915-62355860.jpgValentine is coming!!! Yeaay time for more red-pink-purple themed dessert.

I love making a themed dessert, and for valentine I came up with this red velvet monkey bread filled with cream cheese and drizzled with cream cheese strawberry yogurt for good measure.

Ow yeah it does sounds awesome. And there’s a secret ingredient on it that will makes this extra fluffy.

20160210-172611-62771095.jpgYep! Sweet potatoes. Don’t believe it? Wait ’till you try and make some.

Usually, potatoes or sweet potatoes are used in making a fluffy yummy doughnut and I thought, why not make it into a monkey bread?

So boil or roast the sweet potatoes then go ahead and mash them until smooth.

Remember to mashed the sweet potatoes first then weigh it into the exact amount.

20160211-163455-59695266.jpg And for the rest of the ingredients are
Flour, mashed sweet potates, coco powder, butter, egg, yeast, salt, sugar, warm water and red food colouring.

20160211-163653-59813561.jpgFirst thing first is to activate the yeast, pour in half of the warm water (mine has already been mixed with the food colouring) and a tablespoon of sugar. Leave it until it started to bubble.

20160211-163844-59924115.jpgNext, combine the flour with the coco powder, salt and sugar in a big bowl.

Once combined, rub in the butter into the flour.

Next add the mashed sweet potatoes and continue to roughly mix it in.

Make a well then pour in the warm water, food colouring and activated yeast.
Knead the dough until it no longer sticks to the bowl (it might be still a little tacky).

20160211-164601-60361706.jpgRub some oil (I use vegetable oil) all over the dough just to prevent it from sticking to anything.

20160211-164921-60561374.jpgLet it proof for about 1 hour in room temperature or 30 minutes in a warm place until it has doubled in size.

20160211-165714-61034986.jpgNow on to the cream cheese filling.

Suuuper simple. Just mix together softened cream cheese, icing sugar and vanilla extract.

20160211-184731-67651598.jpgWhisk them until all smooth and creamy!

Put in the fridge until ready to use.

20160211-184844-67724887.jpgNow on to the assembly!

We got the red velvet bread dough, cream cheese filling, melted butter and the coating sugar.

Oh, also don’t forget to butter your cake pan so you can get it out easily.

20160212-185552-68152020.jpgTake a piece of the dough, put a small dollop then try your best to wrap the cream cheese.

And yes you WILL messed up the first ones but you’ll get the hang of it.

20160212-185834-68314767.jpgCoat the bread pieces with the coating sugar.

The coating sugar is super simple to make too, just mix skimmed milk powder, vanilla powder and icing sugar then add 3 drops of red food colouring. Then just mix everything the best that you could, I found that by rubbing them together is easier. You may get some lumps, just sift them to get rid of it.

OR

Take some coloured sugar then mix it with milk and vanilla powder.
Or just use regular granulated sugar and mix.
I just don’t want the red colour to fade by the white powder.

20160212-185951-68391617.jpgThrow the pieces to the pan. I put some dollops of cream cheese filling in between and drizzle a bit of butter on top.

20160212-190126-68486375.jpgThis one is missing something… Something sweet.. Cheesy.. And yummy..

Oh yea by the way this is why buttering a generous amount of butter on the pan is important, I had a bit of trouble getting my monkey bread out since there are some cream cheese filling poking out.

20160212-190932-68972632.jpgYup! It needs a yummy sweet icing.

This one is made from the leftover cheese filling, mix with a bit of strawberry yogurt to balance out the sweetness and a bit of milk to thin it down.

20160212-193811-70691467.jpgOw yeah, this is the money shot 📷

Drizzle drizzle.. Loads and loads of it!

20160212-204504-74704929.jpgLook at that vibrant colour!

Perfect to share with your love ones.. ❤️

20160213-093532-34532460.jpgAnd the bread pieces are soft with the smooth cream cheese inside.

Oh yeah, this one could be my valentine.

20160213-093717-34637357.jpgI love how the red pops out and make it extra special.

And that oozing cream cheese icing…

20160213-213232-77552431.jpgTake a piece and share it with your love ones!

20160213-213404-77644390.jpgIn case you’re wondering the inside looks like, here you go! Fluffy and soft bread. Well it is a bit hard to rip the bread with one hand and take a photo with the other one.

20160213-213736-77856779.jpgHappy valentine and have a good one everybody! ❤️

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Red Velvet Monkey Bread with Cream Cheese Yogurt Icing
Makes 30cm bunt pan size monkey bread

Sweet potato bread dough ingredients
• 500 g bread flour
• 75g sugar
• ½ tsp salt
• 1 tbsp coco powder
• 7 g bread yeast
• 175 ml warm water (around body temperature)
• 50 g unsalted butter
• 300 g mashed sweet potato
• 1 large egg
• 2 tsp red food colouring

Cream Cheese filling & icing ingredients
• 250 g cream cheese (at room temperature)
• 150 g icing sugar (i)
• ½ tsp vanilla extract
• 100 g icing sugar (ii)
• 2 tbsp yogurt (I used strawberry flavour)
• 1 tbsp milk

• 50 g butter (melted)
• 50 g milk powder
• 150 g icing sugar
• a pinch of vanilla powder
• 5-7 drops red food colouring OR pink coloured sugar

How To Make
1) Activate the yeast by pouring half of the water into the yeast and add 1 tbsp of sugar into it. Leave it until bubbly.
2) In a large bowl, mix the flour, the rest of the sugar, salt and coco powder until all combined.
3) Rub in the butter just until it has roughly incorporated.
4) Add the mashed sweet potatoes and roughly combine it.
5) Make a well in the middle then pour in the activated yeast, the rest of the warm water and the food colouring. Knead until the dough has come together and becomes soft.
6) Oil the bowl then let the dough proof in it for at least 1 hour in room temperature or 30 minutes in a warm oven (around 70°C).

7) Make the cream cheese filling by whisking together the cream cheese, icing sugar (i) and vanilla extract until smooth. Set aside around ½ a cup of the cream cheese filling for the icing. Put in the fridge for about 30 minutes – 1 hour to harden it a bit.

8) Make the coating sugar by mixing the milk powder, icing sugar and vanilla until combined then add the food colouring and rub the sugar and colouring together until it changes colour, sift any clumps (or leave it, it doesn’t matter).

9) Coat the pan with generous amount of butter.
10) Punch back the dough, take a bit of it, flatten it then put a little dollop of cream cheese in the middle. Pull the sides of the dough to the top then seal it. Dip the ball of dough into melted butter then the coating sugar. Put it into the buttered pan, repeat until the dough has all gone.
11) Bake at a preheated oven at 180°C or 360°F for around 30 – 40 minutes depending on your oven. Let cool slightly before removing it from the pan.

12) Make the cheese icing by mixing the cream cheese filling with icing sugar (ii), yogurt and milk.

13) Once slightly cooled, take it out of the oven then drizzle the top with cream cheese icing.