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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 2 godz. 10 min
- Porcje
- 8
- Trudność
- Średni
- Na porcję
- 709 kcal
Informacja o alergenach: może zawierać jaja, gluten, mleko, orzechy i orzechy z drzew. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
Składniki
- 2 szt.puff pastry, round sheets
- 1 szt.Galette des Rois Baking Charm (Fève), oven-safe charm(opcjonalnie)
frangipane
- 125 gunsalted butter, softened
- 125 ggranulated sugar
- 125 galmond flour
- 2 szt.egg, large, room temperature
- 1 łyżeczkavanilla extract
- 1 łyżkarum(opcjonalnie)
egg wash
- 1 szt.egg yolk
- 1 łyżkamilk
Sprzęt
pastry brush · spatula · baking sheet · mixing bowl · parchment paper · knife · whisk
Sposób przygotowania
Krok po kroku
- 1
Cream the softened butter and granulated sugar together in a medium bowl until light and fluffy.
Około 3 min
- 2
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Około 2 min
- 3
Stir in the almond flour, vanilla extract, and optional rum until just combined.
Około 1 min
Wskazówka kucharza: Do not overmix the frangipane.
- 4
Cover the frangipane and refrigerate for at least 30 minutes to firm up.
Około 30 min
- 5
Preheat your oven to 180°C (350°F).
Około 15 min
- 6
Unroll one sheet of puff pastry onto a baking sheet lined with parchment paper.
Około 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.
Około 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.
Około 1 min
- 10
Brush the exposed pastry border with the egg wash.
Około 1 min
- 11
Carefully place the second sheet of puff pastry over the frangipane, aligning the edges.
Około 1 min
- 12
Press down firmly around the edges to seal the two pastry sheets together, ensuring no frangipane escapes during baking.
Około 1 min
Wskazówka kucharza: 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.
Około 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.
Około 2 min
Wskazówka kucharza: 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.
Około 40 min
Wskazówka kucharza: 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.
Około 30 min
Wskazówka kucharza: Serving warm is best, but allow the frangipane to set.
Na porcję
Wartości odżywcze
- Kalorie
- 708,8kcal
- Białko
- 10,7g
- Węglowodany
- 52,8g
- Tłuszcz
- 51g
- Błonnik
- 3,1g
- Cukry
- 18,2g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.