Galette Des Rois
A traditional French pastry filled with frangipane and baked to golden perfection.
Ingredients
| 1⁄2 | cup unsalted butter |
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| 1 | cup almond meal |
| 1⁄2 | cup powdered sugar |
| 1 | tablespoon all-purpose flour |
| 1 | tablespoon almond extract |
| 1 | teaspoon kosher salt |
| 2 | large eggs |
| 2 | frozen puff pastry discs/rounds, defrosted |
| 3 | tablespoons apricot jam thinned with 1 tablespoon water |
| 1 | whole almond or bean |
| 1 | large egg plus 1 tablespoon water, beaten to blend |
Instructions
| 1. | Prepare the Frangipane |
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| 2. | Place a small heatproof bowl over a pot of simmering water to create a double boiler. Melt the unsalted butter in the bowl. Add the almond meal, powdered sugar, and all-purpose flour, stirring well to combine. Introduce the almond extract and kosher salt, mixing thoroughly. Remove the bowl from the heat. |
| 3. | Continue to stir vigorously until a thick mixture forms. Gradually add the large eggs, one at a time, ensuring each is fully incorporated before adding the next. |
| 4. | Once the mixture reaches a thick, viscous consistency, allow it to cool. Refrigerate for a minimum of 1 hour. |
| 5. | Preparation in Advance: The frangipane can be prepared up to 1 week ahead and stored in the refrigerator. |
| 6. | Assemble the Cake |
| 7. | Preheat the oven to 375°F. Line a baking sheet with parchment paper. Lay one defrosted puff pastry disc on the sheet. Brush the top with a mixture of thinned apricot jam. Spread the prepared frangipane on top, leaving a 1-inch border. Embed the whole almond or bean in the frangipane. Cover with the second pastry disc, trimming any excess and pressing the edges gently to seal. |
| 8. | Using a knife, score five to six vertical lines on the dough. Create a decorative pattern by scoring slanted lines across the top. Brush the beaten egg wash over the pastry, ensuring full coverage. |
| 9. | Bake for 10 minutes, then reduce the oven temperature to 350°F. Continue baking for approximately 20 more minutes, until the pastry is puffed and golden brown. Allow to cool for 15 minutes before serving. |
Published on Jul 19, 2024 by Luminița