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.
O rețetă originală de Forkin
- Durată totală
- 2 ore 10 min.
- Porții
- 8
- Dificultate
- Medie
- Per porție
- 709 kcal
Informații despre alergeni: poate conține ouă, gluten, lapte, nuci și fructe cu coajă lemnoasă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
Ingrediente
- 2 buc.puff pastry, round sheets
- 1 buc.Galette des Rois Baking Charm (Fève), oven-safe charm(opțional)
frangipane
- 125 gunsalted butter, softened
- 125 ggranulated sugar
- 125 galmond flour
- 2 buc.egg, large, room temperature
- 1 lingurițăvanilla extract
- 1 lingurărum(opțional)
egg wash
- 1 buc.egg yolk
- 1 lingurămilk
Ustensile
pastry brush · spatula · baking sheet · mixing bowl · parchment paper · knife · whisk
Mod de preparare
Pas cu pas
- 1
Cream the softened butter and granulated sugar together in a medium bowl until light and fluffy.
Aproximativ 3 min.
- 2
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
Aproximativ 2 min.
- 3
Stir in the almond flour, vanilla extract, and optional rum until just combined.
Aproximativ 1 min.
Nota bucătarului: Do not overmix the frangipane.
- 4
Cover the frangipane and refrigerate for at least 30 minutes to firm up.
Aproximativ 30 min.
- 5
Preheat your oven to 180°C (350°F).
Aproximativ 15 min.
- 6
Unroll one sheet of puff pastry onto a baking sheet lined with parchment paper.
Aproximativ 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.
Aproximativ 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.
Aproximativ 1 min.
- 10
Brush the exposed pastry border with the egg wash.
Aproximativ 1 min.
- 11
Carefully place the second sheet of puff pastry over the frangipane, aligning the edges.
Aproximativ 1 min.
- 12
Press down firmly around the edges to seal the two pastry sheets together, ensuring no frangipane escapes during baking.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 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.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 40 min.
Nota bucătarului: 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.
Aproximativ 30 min.
Nota bucătarului: Serving warm is best, but allow the frangipane to set.
Per porție
Valori nutriționale
- Calorii
- 708,8kcal
- Proteine
- 10,7g
- Carbohidrați
- 52,8g
- Grăsimi
- 51g
- Fibre
- 3,1g
- Zahăr
- 18,2g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.