Galette des Rois (French King Cake) with Almond Cream
Servings 6 people
Ingredients
- 2 rolls of puff pastry, thawed if frozen
- 1 small charm (called "fève") If you do not have it place a fava or broad bean or a pecan half
- 1 egg (for egg wash)
For almond cream filling :
- 75 g butter (I recommend Plugra), at room temperature
- 100 g sugar
- 150 g almond powder
- 2 eggs at room temperature,
- 1 Tbsp Rum, Kirschwasser, Grand Marnier, or Cognac (optional)
- 2-4 drops of almond extract (optional)
For the syrup (shiny finished):
- 1 Tbsp sugar
- 1 Tbsp water
- 1 tsp of the same alcohol you used in the filling (optional)
Instructions
To make the almond filling:
- In a bowl put the softened butter and whip it until is creamy. Add the sugar and whip until well combined.
- Stir in one egg, mix well, then add the second egg and mix again. Add the almond. Combine until the cream is smooth. If you like, add the alcohol and almond extract.
- Put this almond cream in the fridge.
With the puff pastry:
- Cut out two identical circles of 24 cm (9.45 inches) in diameter.
- On a parchment paper or silicone baking mat, place one circle of the dough. Brush 1 inch of the edge of the pastry dough with water or an egg mixed with a little of water.
- Spread the almond cream over the center or use a pastry bag and begin piping in a spiral, starting with the center until you are close to the inch that you just brushed with water or egg wash.
- Put the "fève" in the almond cream in a vertical position close to the edge and not in the middle of the galette.
- Put the second circle of puff pastry on the top of almond cream and gently try to remove all the air between the filling and the dough with your hand. Then firmly press your fingers all around the circle to be sure that the edge is well-sealed.
- With a knife gently score all the galette's edges (do not use the sharp part of your knife, turn it down and use the opposite. In this way, you do not cut the dough but just score it). This helps stick the dough together.
- If you did not use an egg to seal the dough, prepare the egg wash by mixing an egg with a little water and evenly brush the entire galette with a cooking brush. Be careful to not put egg on all the vertical side of your galette otherwise your puff pastry will not rise correctly!
- Put your galette in your fridge for at least 2 hours. The puff pastry being cold prevents leaks.
- Preheat oven at 390F.
- Take your galette from the fridge and put again egg wash so the galette will be golden when cooked.
- In the same way you use the knife to score it, draw without pressing too hard a decorative design (crossed lines, curves lines, leaves, flowers...) on the top of your galette.
- To allow steam to escape, give a few peaks with the tip of a knife or toothpick on the top of your galette to avoid the cream filling to escape.
- Put the galette in the oven for 25 to 30 min or until golden.
- Meanwhile, prepare the syrup. Combine the sugar and water in a small saucepan, stir and bring to a boil. Add a touch of alcohol if you wish, set aside.
- Remove the galette from the oven and coat the surface with the syrup you made. Then, return the galette to the oven for 2-3 minutes to give it a shiny finish.
- Let it cool down for a few minutes to enjoy a slice of galette and maybe to be the king (or queen) of the day if you get the "fève".
