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.
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.
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.
Just combine the butter and sugar,
Add the corn starch and almond powder,
Then lastly the egg, vanilla and rum.
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.
I’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.
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.
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.
Classic 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..
Look 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….
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.
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.
Galette des Rois recipe
Make 1 cake of 23 cm in diameter
• 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!