Classic Galette des Rois

Esivalmistelut

Ainesosat

Valmistusohje

Vaihe vaiheelta

1. 1

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

   Noin 5 min

2. 2

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

   Noin 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.

   Noin 2 min

   Kokin vinkki: 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.

   Noin 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.

   Noin 1 min

   Kokin vinkki: 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.

   Noin 3 min

7. 7

   Brush the exposed pastry border with a little water.

   Noin 1 min

8. 8

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

   Noin 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.

   Noin 2 min

   Kokin vinkki: 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.

    Noin 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.

    Noin 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.

    Noin 2 min

    Kokin vinkki: 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.

    Noin 1 min

14. 14

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

    Noin 40 min

    Kokin vinkki: 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.

    Noin 2 t

    Kokin vinkki: The galette is best enjoyed at room temperature.