225 – Kings’ Pastry / Galette des Rois Homemade Recipe
- 2 sheets of puff pastry (454 grams)
- 4.5 oz (125 grams) almond powder
- 1 stick (100 grams) softened butter
- 1/2 cup (100 grams) granulated white sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon orange blossom water
- 1 large egg for egg wash
- 1 bean
Step 1: Making the Almond Cream (Frangipane)
1- In a large bowl, mix the softened butter with the sugar using a whisk until you get a smooth texture.
2- Add the eggs one by one to the butter mixture. Continue whisking until well incorporated.
3- Add the almond powder to the mixture and keep whisking until well incorporated. Note: almond powder is simply raw blanched almonds ground in a food processor.
3- Add the vanilla extract and orange blossom water. Continue mixing. Note: you can replace the vanilla extra / orange blossom water with almond extract.
Step 2: Putting Together the Galette
1- The puff pastry has to be cold (not frozen) otherwise, it will become very sticky. At any point, if the puff pastry becomes sticky place it back in the fridge for 10-15 minutes then continue working with it.
2- Use 2 sheets of puff pastry. Place the first sheet on a baking pan covered with parchment paper.
3- Using a fork, beat 1 egg. We will use this egg to seal the puff pastry.
4- Brush the edges of the puff pastry (the one you placed on the baking pan) with the egg wash.
In the center of the puff pastry, put the almond cream (frangipane). Make sure not to put the cream on the edges of the puff pastry otherwise, it will be difficult to seal it and the cream will overflow when baking the galette.
5- Plate a bean (or an almond) in the almond cream. The person who gets this bean in their share of the galette will be the king or the queen of the day!
6- Cover the pastry and almond cream with the second puff pastry.
7- Using your fingers, press the edges of the puff pastry to seel both sheets. This is a very important step, make sure that both pastry sheets are seals all around the edges.
8- Using a knife, make small cuts all around the edges of the galette.
9- Brush the top of the galette with the egg wash. This will give it a nice color when it bakes.
10- Pierce the center of the galette with the tip of the knife to make a small ‘chimney’ hole. Also, with the back of the knife you can make design on the galette. Make sure not to cut the pastry.
11- Place the galette in the fridge for 30 minutes before baking it.
Step 3: Baking the Galette
1- Preheat your oven to 400 F (200 C) degrees.
2- Bake the galette for 30 minutes.
3- Let the galette cool down before serving. You can eat it warm or cold!