Qui sera la reine ou le roi?
Who will be the queen or the king?
A classic french Pastry that is traditionally eaten at L’ephiphanie. Similar to the cake eaten during mardi gras, the king cake. Traditionally in galette des rois or the king cake there will be a trinket, or a bean (called la fève in french) where will be put inside the cake and who ever get the bean or trinket in their piece of cake will be crowned the king or the queen for the day.
This recipe is super easy and fast. Well here I’m cheating by using ready made Puff Pastry but if you choose to make it from scratch, you should make the puff pastry a day or two before. Or alternatively, you can make a rough puff which is a faster version of classic puff pastry. I like to use this recipe for a quick rough puff pastry.
First component to make for this galette des rois is the almond frangipane. And to make the frangipane first you need to make crème pâtissière or Pastry Cream.
The ingredients are egg yolks, vanilla pod (or good quality vanilla extract), sugar, flour and corn startch and milk. Basic ingredients to make pastry cream.
Scrape the vanilla bean from the vanilla pod, put the vanilla seeds and pod into the milk then heat them just until simmering.
Combine the yolks, sugar, flour and corn starch then whisk until all has combined.
Once the milk has come to a simmer, slowly pour them to the yolk mixture while whisking so that the egg won’t scramble.
Pour them back into the saucepan then whisk constantly until the mixture thickens.
I mean.. Look at those vanilla bean specks. My kind of foodporn.
Anyway, cover the top with cling film touching the top of the pastry cream so a skin won’t form on the pastry cream. Chill it in the fridge.
Next up is the almond part. This part will need softened butter, brown and white sugar, almond powder, corn starch, egg, vanilla extract and rum.
This part is all about mixing everything up. I even use the same bowl with the one I use to whisk the yolks for the pastry cream. Less dishes to wash, right?
Just combine the butter and sugar,
Add the corn starch and almond powder,
Then lastly the egg, vanilla and rum.
Remember the pastry cream we made earlier? It’s time to take them out once chilled. It’s gonna be stiff and looks like a blob of jelly, so just whisk it until it gets creamy again.
Again, I didn’t even bother to transfer the cream from the pan, just cover with cling fling then pop it into the fridge. Less dishes to wash! Seriously. Washing dishes is not a fun thing at least for me.
Now just combine the almond mixture with the pastry cream to make the frangipane.
I’ve wrote in the beginning that I’m using ready made puff pastry. Seriously, I don’t normally like to use ready made stuff, if I can make it my own, I will. But puff pastry from scratch is just a pain in the butt, also takes a long time.
So here what I did with the puff pastry, I stick 2 sheets of puff pastry together just by brushing the surface with some water, then roll it thinner.
All I wanted to do was to double the layers of the puff. I made a set of those then cut it with a circle cutter.
So you’re going to have 2 circles of doubled puff pastry.
Prick the puff with a fork.
Put the frangipane filling in the middle then brush the sides with some egg wash.
Next up, put the other circle of puff pastry on top then just simply seal the edges.
I used a fork to make a scallop pattern on the edge of the galette. This will make the traditional edge of a galette des rois also helps to seal it better.
Although I did not do a very good job because a little bit of the filling ooze out. But it’s not a problem really.
Smear the top of the galette with an egg wash for a golden top.
Scorch the top with the back of a knife. Here I made the traditional pattern but you can do any pattern you like.
Classic french pastry is rustic but still taste out of this world. That’s why French pastries have a special place in my heart… ❤️
I love french pastries that much that I learn the language french.. Just because..
Look at that layers though! Yes I did notice that the middle of the galette curved… Here are my problems, I did not fill it enough because I was afraid that it will leak too much, and why? It’s because I made the filling way too runny.
Note to self, incorporate more pastry cream to almond cream….
But this galette des rois taste amazing nevertheless. No doubt about that.
I glazed the top of the galette des rois with some honey (heated just until it’s runny enough to be brushed on top of the galette).
Don’t forget to crown the king or queen to whoever get the trinket or bean.
And I’m sure you want to see the inside so here you go! The almond filling with the crispy puff combination is the best. You can never go wrong with this one.
I’ve said it before and i’m gonna say it again, I LOVE french pastry with almond on it. Financier, almond croissant, frangipane tart, gâteau amandine, macarons.. Oh the list goes on.
Have a great one everybody!
Galette des Rois recipe
Make 1 cake of 23 cm in diameter
• 4 sheets puff pastry (20x20cm)
• 1 cup milk
• 1 vanilla pod/ 1 tsp vanilla extract
• 50 g white granulated sugar
• 3 egg yolks
• 10 g all-purpose flour
• 12 g corn starch
• 70 g unsalted butter (softened)
• 30 g white sugar
• 40 g brown sugar
• 1 pinch of salt
• 75 g almond powder
• 15 g cornstarch
• 1 egg
• 1 tbsp dark rum (optional)
• 1 tsp vanilla extract
• 1 egg (beaten for the egg wash)
• Honey/ agave nectar (heated slightly)
How to make:
1) Make the pastry cream: split vanilla bean then scrape out the seeds, put it into the milk pan then heat them up just until it comes to a simmer.
In another bowl whisk together the egg yolks, sugar, cornstarch and flour.
Slowly stream the heated milk into the yolk mixture while whisking.
Strain the mixture right back into the pot (to remove the vanilla pod) then heat them back up while constantly whisking until the mixture has thickened.
Cover the top of the pastry cream with cling wrap (touching the surface of the pastry cream) then put it in the freezer to cool faster.
2) Make the almond cream: beat the softened butter with the white and brown sugar until fluffy then add the cornstarch, salt and almond powder, continue beating then add the egg, rum and vanilla, keep beating for 5 minutes or until the batter thickened slightly.
3) Whisk the chilled pastry cream until it gets creamy again then combine the pastry cream with the almond cream.
4) Brush a little water on 1 side of the puff pastry then stick another layer of it, dust with flour then roll it until it fits the round cutter. Then cut a circle of the puff pastry, prick them with fork all over the layer. Repeat with the other 2 layers or puff pastry.
5) On a baking paper, put 1 layer of puff then put the almond frangipane in the middle. Brush the side with egg wash then close the top with another layer of puff pastry. Push alongside the circle to seal then using a fork or a blunt knife, make scallop pattern by pushing the fork onto the sides of the galette des rois (see picture above).
6) Brush the top with egg wash then make the pattern of galette des rois on top.
7) Bake in a preheated oven at 200°C or 390°F for 20 minutes then lower the temperature to 190°C or 375°F for another 35 minutes or until golden brown all the way through.
8) Immediately brush the top with warm honey once out of the oven.
9) Serve warm and enjoy!