La galette des Rois

Ingredients: For 1 cake of approximately 8 servings

  • Puff pastry in round slices 2
  • Whole Egg 1
  • Whole milk 250 ml
  • Sugar 90 g
  • Vanilla Bean 1
  • Egg yolks 2
  • Cornstarch 20 g
  • Ground almonds 100 g

How to make Galette de Rois Difficulty: Medium; Total time: 50 m; Elaboration: 30 m; Cooking: 20 m; Rest: 30 m;

  1. We start by preparing the filling. To do this, slowly heat the milk, (set aside a little milk) with the sugar and vanilla seeds. In a separate bowl, mix the reserved milk with the cornstarch, taking care that there are no lumps. Beat the yolks a little and add them.
  2. When the milk in the saucepan begins to boil, remove for a few seconds to add the previous mixture. Bring to a boil again, stirring continuously until it thickens. Be careful not to catch the egg. Add the almond powder, mix, cover with cling film and let it cool while preparing the dough.
  3. Spread a sheet of puff pastry on the baking tray lined with parchment paper. Cut the dough forming a circumference of about 20 cm and paint the edge with beaten egg, more or less about two centimeters thick, no more to prevent the puff pastry from rising during baking.
  4. Spread the tempered cream all over the dough, without touching the part that is painted with egg, cover with the other sheet of puff pastry that we will have also cut to the same size and press the entire edge, just where we have painted to seal both parts. With a fork close the entire circumference of the galette.
  5. Make a small hole in the center of the lid, just like in empanadas so that the dough brings out the steam, brush with egg and refrigerate for about 30 minutes. Preheat the oven to 200º with top and bottom heat. Take the galette out of the fridge and draw on the dough, with the help of a knife, the shape you like. Brush with egg again if necessary.
  6. Bake for 10 minutes at 200º, lower the temperature to 170º and continue cooking until the dough is golden brown and has risen. Remove the galette from the oven, raise the oven again to 200º, sprinkle with sugar and bake for a couple more minutes. Remove from the oven and place on a wire rack until ready to serve.

Bon Appetit!

Emmanuelle Malibert


Posted on

14 de March de 2024