La Galette des Rois
La Galette des Rois ( Cake of Kings), the name comes from the 3 kings visiting baby Jesus at the beginning of January also known as the Epiphany in the Christian calendar. The Galette des Rois is the ideal post Christmas treat to eat through the whole January, the most popular one is the big flat pies made with flaky pastry and filled with creamy almond paste or frangipane.
The galette is traditionally consumed on or around the 06th January, boulangerie start selling them as soon as winter begins. Hidden inside every galette is a small charm “a fève”, the person who gets the charm becomes le Roi or la Reine for the day and wear the paper crown
Ingredients
For the puff pastry
400g Puff pastry, all butter
½ Egg yolk, organic or free range, beaten for glazing
For the almond cream
75g Butter, unsalted, at room temperature
75g Sugar, icing
75g Ground almonds
1 Whole egg, organic or free range
1 Egg yolk, organic or free range
1 tbsp Dark rum or Cognac
For the glaze
1 Egg, organic or free range
½ Egg yolk, organic or free range
1 1/2 tsp single cream
Step 1
Rolling out the circles of pastry
Lightly flour your work surface then, with a rolling pin, roll out the puff pastry into two sheets of pastry – 35cm x 22.5cm, cut a 20cm circle for the base from one sheet and a 22cm circle for the top out of the other sheet; refrigerate for a minimum of 1 hour to firm up the pastry and prevent any retraction whilst cooking.
Step 2
Making the almond cream:
In a large bowl, whisk all the ingredients together and mix to a smooth texture; reserve in the fridge.
Step 3
Making the Galette:
Place one disc of pastry on a baking sheet. Spoon the almond cream into the centre, then, with a palette knife, spread the cream into an even circle leaving a 2cm edge around.
Brush the beaten egg yolk and water mixture around the 2cm edge and carefully drape the other circle of pastry neatly on top. Press gently on the edge to seal the pastry.
With the back of a knife, score the outside edge of the pastry all around. This will completely seal the two rounds of pastry and also give an attractive presentation.
Step 4
Place the base disc of pastry onto a baking sheet.
Spoon the almond cream into the centre of the puff pastry, and with a palette knife, spread the cream into an even circle leaving a 2cm gap from the edge. Brush the beaten egg yolk mixture around the 2cm gap and carefully drape the top circle of pastry neatly on top; press gently to expel all the air and, using your thumb, seal the pastry all around the edge.
Chill or deep freeze the galette for 1 hour to firm up the pastry, and with a sharp knife, trim the edge of the galette to an even circle so that it rises evenly.
With the back of a knife, crimp the outside edge of the pastry all around. Here you can use your artistic flair.
Step 5
Scoring the Galette and egg washing:
Preheat the oven to 180°C.
Brush the Galette with beaten egg yolk and cream.
With the side of a fork or back of a knife, start from the centre of the Galette and score a spiral right up to the edge of the pastry. Repeat this to achieve an attractive design.
Step 6
Cooking the Galette:
Cook in the preheated oven at 180°C for 45 minutes.
Leave it to rest for 5 minutes before serving.
Comments