Galette des Rois

 Traditionnally served on January 6 all over France to celebrate the Kings (aka the Wise Men), this delicious frangipane (almond filling) sandwiched between two layers of buttery puff pastry is a personal favorite. As in the famous New Orleans King Cake, the goal is to find the baby (or in this case the ceramic bean placed in the almond filling) while enjoying a delicious pastry.

It was a chance for me to test this new recipe I found for puff pastry which is both easier and quicker to make. The puff pastry and the crème pâtissière (pastry cream) can be made one day in advance.

 

PUFF PASTRY

400 grams of all-purpose flour
300 grams of unsalted butter (divided, 100 + 200 grams)
10 grams of salt
150 grams of water
1 and a half teaspoon of white vinegar

  

Make the semi-rapid puff pastry by mixing the flour with 100 grams of butter cut into pieces at low speed in the stand mixer bowl using the flat beater. 

Add the salt, the white vinegar and the water little by little, pouring it along the side of the tank without ceasing to mix. Be careful not to overwork the dough to avoid giving it too much elasticity. As soon as the dough comes off the edges, remove from the bowl and shape it into a ball. Wrap it in plastic wrap and let it rest for at least 30 minutes in the refrigerator.

Meanwhile, spread the remaining 200 g of butter evenly between two sheets of baking paper,

forming a rectangle of about 15x20 cm (6x8 inches).

Reserve for 30 minutes in the refrigerator, keeping it between the sheets of baking paper.

It is important that the butter and the dough are at the same temperature for the rolling step.
Proceed with the lathing by carrying out a simple turn and two double turns.

Flour the work surface and roll out the dough with a rolling pin to form a 15x30 cm (6x12 inches) rectangle.
Remove the sheets of baking paper and place the rectangle of butter on the lower 2/3 of the dough.
Fold the dough in three, starting with the dough not covered by butter. 

Turn the dough 1/4 turn to the right then give 2 double turns to the dough.
Roll out the dough again lengthwise on the work surface then make a so-called “wallet” fold.
Fold the two ends over the middle of the dough then fold the whole thing in half.
Turn the dough 1/4 turn to the right then give a second double turn.
Film the dough and reserve in the refrigerator for at least 30 minutes before using it (I left it there overnight).

PASTRY CREAM

125 grams of whole milk
1 egg yolk
20 grams of caster sugar
15 grams of cornstarch
1 tablespoon of dark rhum

 

 

To make the pastry cream, bring the milk to a boil in a saucepan.
Meanwhile, whisk the egg yolk with the sugar in a mixing bowl, then add the cornstarch and mix again. 

Pour the hot milk as a strream while mixing constantly.
Pour the mixture back into the saucepan and cook until thickened over medium heat, stirring constantly.
Remove from the heat, allow to cool then add the dark rum and stir until fully incorporated.
Film directly in contact with the cream and refrigerate.

 ALMOND FILLING (FRANGIPANE)

 

120 grams of caster sugar
50 grams of unsalted butter
2 eggs
130 grams of almond meal
1 teaspoon of almond extract
100 g of pastry cream

optional :  tablespoon of dark rhum

To make the almond cream, mix the softened butter with the sugar in a mixing bowl.
Add the eggs and mix again.
Pour in the almond meal and the almond extract then mix. 

Finally, add the pastry cream (and the rhum) and mix.

Reserve in the refrigerator for at least 15 minutes to firm it up.

 

 ASSEMBLING

1 egg yolk
1 tablespoon of heavy cream
1 ceramic bean

Cut the puff pastry dough into two equal parts with a knife.
Flour the work surface then roll out the two puff pastry to a thickness of 3 mm.
Place them in the fridge for 15 to 20 minutes to allow the dough to shrink if necessary. 

Place the first layer of puff pastry on a sheet of baking paper.

Then lightly mark the pastry with a circle 20 cm in diameter using a dessert ring.
Brush with cold water the outer edges of the imprint left on the dough over 3 cm (or 1 inch).
This will help weld the two discs of dough together. 

Spread the almond filling (frangipane cream) to cover the 20 cm diameter disc marked above.
Place the ceramic bean on the outer edges of the frangipane cream, pushing it down.

Place the second layer of puff pastry on the almond filling and seal the edges by pressing lightly with your fingers, making sure to expel the air.

Place the galette in the refrigerator for 15 minutes.
Decorate the top by designing shapes with the blunt edge of a knife (I drew leaves).

Chip the edges by making diagonal cuts (still with the blunt side of the knife),

while holding the seam in place with your fingers.

Brush the galette with the egg yolk-cream mixture using a brush over the entire surface.
Preheat the oven to 230°C and place the galette in the refrigerator for 15 minutes.

Prick the pancake in the center to allow the steam formed during cooking to escape.
Put the galette in the oven and immediately lower the temperature to 190°C. 

Bake for approximately 40 minutes.