Galette des Rois
Embark on a royal treat with my Galette des Rois recipe, a French delight perfect for celebrating the Epiphany. Using store-bought puff pastry, this quick yet impressive pastry boasts a crispy exterior and a luscious almond filling. Whether you're captivated by the buttery layers or hoping to find the hidden charm, this Galette des Rois promises a regal start to the new year.
Ingredients:
- 2 sheets of shop-bought puff pastry(thawed if frozen)
- 100g caster sugar
- 75g unsalted butter (room temperature)
- 130g ground almond flour
- pinch of salt
- 1 teaspoon rum
- 2 medium eggs (for filling)
- 1 medium egg yolk plus few drops of milk for egg wash(whisked)
- 1 or 6 small ceramic or heatproof charm (to hide in the filling)
The fève, once a fava bean and now a porcelain or plastic figurine, conceals the title of "king" or "queen" within the cake. Whoever discovers the fève in their serving is then declared le roi (the king) or la reine (the queen) and is entitled to wear the accompanying golden paper couronne (crown).
Makes 1 large Galette or 6 smaller individual Galettes (10/11cm)
Instructions:
Preheat your oven to the temperature 180c.
In a mixer bowl, combine the caster sugar and butter and whisk until combined.
Now add the whole eggs, almond flour, salt, rum and whisk until the mixture is smooth and homogenous.
Cover with cling film and let it rest in the fridge for 30 minutes.
Roll out the puff pastry sheet on a lightly floured surface to form a large circle (usually the width of your puff pastry. Cut out 2 large circles using a plate or cake ring. For the small galettes I used a 10/11cm cookie cutter - 12 small circles.
Transfer the rolled-out pastry onto a parchment-lined baking sheet.
Spoon or pipe the chilled almond mixture onto the center of the pastry, leaving about an inch (2.5 cm) border around the edges. Use a spatula to spread out the almond filling.
Place the ceramic charm somewhere in the filling without letting it show from the outside.
Egg wash the border of the pastry.
Place the 2nd circle pastry on top of the filling.
Press the edges gently to seal.
Egg wash the top of the Galette and chill in the fridge for 45minutes.
Now make the decorative scallop edge with a knife for each Galette, refer to video.
Repeat the egg wash again and use a toothpick to etch a pattern on top of the pastry. Also poke 5 holes on top of each galette to ensure the galettes don’t explode. Refer to video.
I highly recommend egg washing twice and chilling as this his gives the galette a shiny, golden finish when baked.
Place the galette in the preheated oven and bake for 20/25mins for the smaller galettes and 30/35mins for the large galette. Bake until the pastry is golden brown and puffed up.
Allow the galette to cool before serving.
Find the Hidden Charm: Tradition dictates that the person who finds the charm in their slice is the king or queen for the day!
Enjoy your Galette des Rois!