Dessert

Galette des Rois

Name: Galette des Rois
Prep time: 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 8 porties
Cuisine: french
Ingredients: 2 st puff pastry round sheets; 125 g unsalted butter softened; 125 g granulated sugar; 125 g almond flour; 2 st egg large, room temperature; 1 tl vanilla extract; 1 el rum (optioneel); 1 st egg yolk; 1 el milk; 1 st Galette des Rois Baking Charm (Fève) oven-safe charm (optioneel)

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.

Een origineel recept van Forkin

Totale tijd: 2 uur 10 min
Porties: 8
Moeilijkheid: Gemiddeld
Per portie: 709 kcal

Allergeneninformatie: kan eieren, gluten, melk en noten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.

Mise-en-place

Ingrediënten

2 stpuff pastry, round sheets
1 stGalette des Rois Baking Charm (Fève), oven-safe charm(optioneel)

frangipane

125 gunsalted butter, softened
125 ggranulated sugar
125 galmond flour
2 stegg, large, room temperature
1 tlvanilla extract
1 elrum(optioneel)

egg wash

1 stegg yolk
1 elmilk

Keukengerei

pastry brush · spatula · baking sheet · mixing bowl · parchment paper · knife · whisk

De bereidingswijze

Stap voor stap

1
Cream the softened butter and granulated sugar together in a medium bowl until light and fluffy.
Ongeveer 3 min
2
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Ongeveer 2 min
3
Stir in the almond flour, vanilla extract, and optional rum until just combined.
Ongeveer 1 min
Tip van de kok: Do not overmix the frangipane.
4
Cover the frangipane and refrigerate for at least 30 minutes to firm up.
Ongeveer 30 min
5
Preheat your oven to 180°C (350°F).
Ongeveer 15 min
6
Unroll one sheet of puff pastry onto a baking sheet lined with parchment paper.
Ongeveer 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.
Ongeveer 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.
Ongeveer 1 min
10
Brush the exposed pastry border with the egg wash.
Ongeveer 1 min
11
Carefully place the second sheet of puff pastry over the frangipane, aligning the edges.
Ongeveer 1 min
12
Press down firmly around the edges to seal the two pastry sheets together, ensuring no frangipane escapes during baking.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 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.
Ongeveer 2 min
Tip van de kok: 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.
Ongeveer 40 min
Tip van de kok: 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.
Ongeveer 30 min
Tip van de kok: Serving warm is best, but allow the frangipane to set.

Per portie

Voedingswaarden

37%Score

Calorieën: 708,8kcal
Eiwit: 10,7g
Koolhydraten: 52,8g
Vet: 51g
Vezels: 3,1g
Suiker: 18,2g

Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.

Goed bewaren

Bewaren

Store leftover galette at room temperature, covered, for up to 2 days.

Opwarmen

Reheat slices in a preheated oven at 150°C (300°F) for 5-10 minutes until warmed through.