Classic Galette des Rois

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the frangipane filling: in a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.

   Ca. 5 min.

2. 2

   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

   Ca. 2 min.

3. 3

   Stir in the almond flour, almond extract, and optional rum until just combined. Cover the frangipane and refrigerate for at least 30 minutes to firm up.

   Ca. 2 min.

   Kokkens note: Chilling the frangipane makes it easier to spread.

4. 4

   Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.

   Ca. 10 min.

5. 5

   Unroll one sheet of puff pastry onto the prepared baking sheet. If using a fève, place it somewhere on this pastry circle, ensuring it's not too close to the edge.

   Ca. 1 min.

   Kokkens note: Make sure to warn guests about the fève before serving!

6. 6

   Evenly spread the chilled frangipane over the puff pastry, leaving a 2 cm (1 inch) border around the edge.

   Ca. 3 min.

7. 7

   Brush the exposed pastry border with a little water.

   Ca. 1 min.

8. 8

   Carefully place the second sheet of puff pastry over the frangipane filling, aligning the edges.

   Ca. 1 min.

9. 9

   Gently press down the edges of the two pastry sheets to seal them, then crimp with a fork to create a decorative edge.

   Ca. 2 min.

   Kokkens note: Ensure a good seal to prevent the frangipane from leaking out during baking.

10. 10

    In a small bowl, whisk together the egg yolk and milk for the egg wash.

    Ca. 1 min.

11. 11

    Brush the top of the galette generously with the egg wash. Avoid letting the egg wash drip down the sides, as this can inhibit the pastry from rising.

    Ca. 2 min.

12. 12

    Using a sharp knife, score a decorative pattern on the top of the galette without cutting all the way through the pastry.

    Ca. 2 min.

    Kokkens note: Common patterns include spirals or criss-cross lines.

13. 13

    Cut a small vent hole in the center of the galette to allow steam to escape during baking.

    Ca. 1 min.

14. 14

    Bake for 35-40 minutes, or until the pastry is golden brown and puffed, and the filling is set.

    Ca. 40 min.

    Kokkens note: If the top browns too quickly, you can loosely tent it with aluminum foil.

15. 15

    Remove from the oven and let cool completely on a wire rack before serving.

    Ca. 2 t.

    Kokkens note: The galette is best enjoyed at room temperature.