Galette des Rois
This traditional French 'King's Cake' features a rich almond frangipane filling encased in flaky puff pastry. It's typically enjoyed in January to celebrate Epiphany. A small charm, called a fève, is baked into the cake, and whoever finds it becomes king or queen for the day.
Una recepta original de Forkin
- Temps total
- 2 h 10 min
- Racions
- 8
- Dificultat
- Mitjana
- Per ració
- 709 kcal
Informació sobre al·lèrgens: pot contenir ous, gluten, llet, fruita seca i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
Llista d’ingredients
- 2 upuff pastry, round sheets
- 1 uGalette des Rois Baking Charm (Fève), oven-safe charm(opcional)
frangipane
- 125 gunsalted butter, softened
- 125 ggranulated sugar
- 125 galmond flour
- 2 uegg, large, room temperature
- 1 ctvanilla extract
- 1 csrum(opcional)
egg wash
- 1 uegg yolk
- 1 csmilk
Estris
pastry brush · spatula · baking sheet · mixing bowl · parchment paper · knife · whisk
Elaboració
Pas a pas
- 1
Cream the softened butter and granulated sugar together in a medium bowl until light and fluffy.
Uns 3 min
- 2
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Uns 2 min
- 3
Stir in the almond flour, vanilla extract, and optional rum until just combined.
Uns 1 min
Nota de cuina: Do not overmix the frangipane.
- 4
Cover the frangipane and refrigerate for at least 30 minutes to firm up.
Uns 30 min
- 5
Preheat your oven to 180°C (350°F).
Uns 15 min
- 6
Unroll one sheet of puff pastry onto a baking sheet lined with parchment paper.
Uns 1 min
- 7
Spoon the chilled frangipane onto the center of the pastry, spreading it evenly and leaving a 2 cm (1 inch) border around the edge.
Uns 2 min
- 8
If using, hide the fève somewhere in the frangipane filling, making sure it's not too close to the edge.
- 9
In a small bowl, whisk together the egg yolk and milk for the egg wash.
Uns 1 min
- 10
Brush the exposed pastry border with the egg wash.
Uns 1 min
- 11
Carefully place the second sheet of puff pastry over the frangipane, aligning the edges.
Uns 1 min
- 12
Press down firmly around the edges to seal the two pastry sheets together, ensuring no frangipane escapes during baking.
Uns 1 min
Nota de cuina: You can use the tines of a fork to create a decorative crimped edge.
- 13
Brush the entire top surface of the galette with the remaining egg wash.
Uns 1 min
- 14
Use a sharp knife to score a decorative pattern on the top of the pastry, being careful not to cut all the way through.
Uns 2 min
Nota de cuina: A classic pattern is a spiral from the center or a series of curved lines.
- 15
Make a small hole in the very center of the galette to allow steam to escape.
- 16
Bake for 30-40 minutes, or until the pastry is deeply golden brown and puffed.
Uns 40 min
Nota de cuina: If the top browns too quickly, you can loosely cover it with aluminum foil.
- 17
Remove from the oven and let cool on the baking sheet for at least 30 minutes before serving.
Uns 30 min
Nota de cuina: Serving warm is best, but allow the frangipane to set.
Per ració
Nutrició
- Calories
- 708,8kcal
- Proteïnes
- 10,7g
- Hidrats de carboni
- 52,8g
- Greixos
- 51g
- Fibra
- 3,1g
- Sucre
- 18,2g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
Store leftover galette at room temperature, covered, for up to 2 days.
Reheat slices in a preheated oven at 150°C (300°F) for 5-10 minutes until warmed through.