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.
En original opskrift af Forkin
- Tid i alt
- 2 t. 10 min.
- Portioner
- 8
- Sværhedsgrad
- Mellem
- Pr. portion
- 709 kcal
Allergenoplysninger: kan indeholde æg, gluten, mælk, nødder og trænødder. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
Ingredienser
- 2 stk.puff pastry, round sheets
- 1 stk.Galette des Rois Baking Charm (Fève), oven-safe charm(valgfrit)
frangipane
- 125 gunsalted butter, softened
- 125 ggranulated sugar
- 125 galmond flour
- 2 stk.egg, large, room temperature
- 1 tsk.vanilla extract
- 1 spsk.rum(valgfrit)
egg wash
- 1 stk.egg yolk
- 1 spsk.milk
Udstyr
pastry brush · spatula · baking sheet · mixing bowl · parchment paper · knife · whisk
Fremgangsmåde
Trin for trin
- 1
Cream the softened butter and granulated sugar together in a medium bowl until light and fluffy.
Ca. 3 min.
- 2
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Ca. 2 min.
- 3
Stir in the almond flour, vanilla extract, and optional rum until just combined.
Ca. 1 min.
Kokkens note: Do not overmix the frangipane.
- 4
Cover the frangipane and refrigerate for at least 30 minutes to firm up.
Ca. 30 min.
- 5
Preheat your oven to 180°C (350°F).
Ca. 15 min.
- 6
Unroll one sheet of puff pastry onto a baking sheet lined with parchment paper.
Ca. 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.
Ca. 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.
Ca. 1 min.
- 10
Brush the exposed pastry border with the egg wash.
Ca. 1 min.
- 11
Carefully place the second sheet of puff pastry over the frangipane, aligning the edges.
Ca. 1 min.
- 12
Press down firmly around the edges to seal the two pastry sheets together, ensuring no frangipane escapes during baking.
Ca. 1 min.
Kokkens note: 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.
Ca. 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 40 min.
Kokkens note: 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.
Ca. 30 min.
Kokkens note: Serving warm is best, but allow the frangipane to set.
Pr. portion
Næringsindhold
- Kalorier
- 708,8kcal
- Protein
- 10,7g
- Kulhydrat
- 52,8g
- Fedt
- 51g
- Kostfibre
- 3,1g
- Sukker
- 18,2g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.