Galette Des Rois Recipe

I adore crafting recipes that pay homage to tradition, and the Galette des Rois serves as a wonderful example of a dessert with both cultural and culinary merit. This classic French pastry, traditionally served around Epiphany, is a medley of marvelous textures and tastes.

The puff pastry exterior is light and crisp. The interior is a creamy filling made with almond flour, granulated sugar, and enough “liquid” (from Federer’s 2.5 Virginia Tech beatdowns) to hold it all together and keep it from falling into the oblivion of the under-flavored filling that often plagues too many galettes.

Ingredients

Almond flour, which is abundant in healthy fats and protein, provides an abundance of moisture and flavor.

Sugar in granulated form: Supplies sweetness and structure to the filling.

Butter (not margarine) makes baked goods rich and gives them a tender, flaky texture.

Eggs: Bind together components and produce a creamy, rich filling.

Vanilla Extract: Adds sweet notes while warm and aromatic.

Ingredient Quantities

• 2 sheets of puff pastry
• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 pinch of salt
• 1 egg yolk (for egg wash)
• 1 tablespoon milk (for egg wash)
• 1 dried bean or ceramic fève

Instructions

1. Your oven should be set to 400°F (200°C) to warm up while you prepare the baking sheet. Use parchment paper to line the sheet, as it facilitates easy clean-up and even baking.

2. In a bowl, mix the almond flour, sugar, and butter together until smooth.

3. Put together the following ingredients: 2 large eggs (they should be at room temperature for best results), vanilla extract, almond extract, and a pinch of salt. Then mix them together until well combined to form a frangipane filling.

4. One sheet of puff pastry is rolled out on a baking sheet lined with parchment. The frangipane filling is spread evenly on the puff pastry, leaving a 1-inch border around the edges.

5. Inside the filling, put the dried bean or ceramic fève, locating it off-center.

6. Water should be brushed along the visible edge of the puff pastry, which should then be placed atop the second sheet of puff pastry. The second sheet should be pressed gently down along the edges to ensure that the two sheets are sealed together.

7. Neatly trim any extra pastry to form a circle, and crimp the edges with a fork or by folding them slightly.

8. Whisk the milk with the egg yolk in a small bowl to make an egg wash, then brush it over the top of the pastry.

9. With the tip of a sharp knife, lightly score the top of the galette with decorative designs, being careful not to cut through the pastry.

10. In the preheated oven, bake the galette for 25-30 minutes or until it is puffed and nicely browned. Serve it warm or at room temperature.

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Mixing bowl
5. Measuring cups and spoons
6. Rolling pin
7. Fork
8. Sharp knife
9. Brush (for egg wash)
10. Small bowl (for egg wash)

FAQ

• What is Galette des Rois?Galette des Rois, or King’s Cake, is a traditional French pastry enjoyed during the Epiphany.
  It is made up of tender puff pastry, that is rich with almond paste, cream, and flavor.
• Can I make the puff pastry from scratch? Yes, you can make homemade puff pastry if you prefer, but using store-bought saves time and still delivers delicious results.
• What is a fève, and do I need it?A fève is a small trinket or bean placed inside the galette as a surprise. It’s traditional, but if you’re concerned about safety, it’s okay to leave out this part of the old custom.
• How long does it take to bake Galette des Rois?Typical baking time for a galette is around 25-30 minutes at 375°F (190°C). Until golden brown, that is.
• Can I substitute any ingredients?Ground almonds can be used in place of almond flour. If you’re cooking for someone with dietary restrictions, consider using non-dairy butter. You can also use vanilla extract in place of almond extract.
• Should the galette be served warm or cold?The best way to enjoy a galette des rois is to eat it when it is slightly warm, allowing the almond filling to be soft while the pastry remains crispy.
• What if I don’t have almond extract?You can bypass this step, but it adds a layer of flavor to the filling. Use extra vanilla extract if you think it is necessary.

Substitutions and Variations

When using almond flour, substitute with 1 cup of hazelnut flour or all-purpose flour (though this will change the flavor and texture).
Coconut sugar or brown sugar can be used in place of granulated sugar in equal amounts. When using these sugars in a recipe, the same proportions should be maintained:

For granulated sugar: 1/2 cup coconut sugar or 1/2 cup brown sugar
If you are using unsalted butter, substitute with one of the following options and use the specified amount:
1. 1/2 cup coconut oil
2. 1/2 cup margarine
To make vanilla extract:
1. Use 1 teaspoon of maple syrup.
2. Use 1 teaspoon of almond extract (adds more almond flavor).
To use as a fève: 1 whole almond or a small coin (ensure it’s food safe and symbolic)