January is the month of the galette des rois—the King’s cake. These round, flat galettes are made of puff pastry filled with almond paste and traditionally presented on the day of the Epiphany, January 6th. If you want to know more about this famous and delicious custom, read my blog post.
I have previously posted a recipe for the Galette des Rois with apples, but here is a more traditional version with some twists and hints from different pastry chefs.
Serving: 8 people
Prep time: 45 min
Rest time: 1 to 2 hours
Cooking time: 45 min
Ingredients:
2 round puff pastry sheets (25 cm or 10” diameter)
1 egg yolk
2g / 1/2 tsp cream
Custard:
130 g – 3/4 cup milk
1/2 vanilla bean
1 egg yolk
25 g – 2 tbsp sugar
6 g – 1 tbsp cornstarch
6 g – 1 tbsp flour
1 c à s / 1 Tbsp brown rum
Almond paste:
50 g – 3 1/2 oz softened butter
60 g – 1/3 cup sugar
90 g – 1 cup almond flour
1 extra-large egg
1- Cut the vanilla bean lengthwise in two. Scrub the grains with the tip of the knife.
2- Add the vanilla to the milk and bring it to a boil.
3- Mix the egg yolk with the sugar until the sugar is dissolved. Add the flour and the cornstarch and mix until you get a white and creamy texture.
4- Add half of the rum.
5- Pour the milk into the mix and stir to avoid lumps.
6- Pour the liquid back into the saucepan and stir energetically until the cream thickens. Put aside in a bowl, cover with a plastic wrap, and let cool.
7- Add the other half of the rum when the custard is cold.
Prepare the frangipane or the almond paste:
8- Mix the softened butter, sugar, almond flour, and eggs.
9- Remove the vanilla bean from the custard and add the cream to the almond paste and mix well to obtain a homogeneous consistency.
10- Spread the puff pastry sheets on the countertop.
11- Spread the filling evenly on one sheet and leave the edge empty.
12- Hide the lucky charm in the cream.
13- Smear the edge of the dough with water – NOT with egg yolk.
14- Cover with the other puff pastry disk and press on the edge of the dough to join both sides.
15- Make small notches with the back of the knife slightly tilted all around the edge.
16- Flip the galette up-side-down to have a flat and neat surface.
17- Brush the galette with the egg yolk mixed with cream to give a shiny rich golden brown color when it bakes. Make sure to brush only the surface and not the rim. It will weld the dough and prevent it from rising.
18- Rest the galette in the fridge for an hour or two.
19- Remove the galette from the fridge and brush it one more time with the mixed egg yolk and cream.
20- Draw streaks with the back of the knife to decorate. The knife should be slightly tilted. You can make any shape you desire.
21- Make a hole in the middle and four others on each pole to allow air to escape, otherwise the dough may swell and dry out.
22- Place the galette in the preheated oven to 180ºC or 350ºF for 45 min. and remove it when it has turned golden brown.
#bonappetite
