Best French Galette des Rois recipe. This traditional dessert very popular at Epiphany day, is made of a homemade crispy puff pastry and filled with a delicious and creamy almond Frangipane cream.
The galette des rois with frangipane (king cake) is a traditional French dessert usually made during the January 6th and on the Epiphany day.
But this galette des rois dessert in the shape of a sun would also have Pagan origins in connection with the saturnal celebrations.
But it is above all a delicious dessert, composed of a crispy puff pastry base with a good taste of butter.
It is filled with a delicious almond filling, like the almond cream recipe or like this authentic French recipe, the almond frangipane cream.
It can be declined with all flavors, like my chocolate galette des rois, the apple galette des rois or with other fruits like my pears chocolate galette des rois, raspberries, pistachio paste and even with hazelnut praline.
Composition of this dessert:
Puff pastry :
Always made with a classic puff pastry or the inverted puff pastry method, which is a rather technical pastry preparation that consists of layering butter and dough, then folding them following a tourage technique. And this superposition of layers ( feuilletage ) gives after cooking a delicious crispy pastry.
Tip: to go faster you can use a commercial puff pastry or make the quick puff pastry recipe ready in 10 minutes.
Frangipane cream:
This authentic recipe is made with a frangipane cream which is simply the mixture of two recipes, the almond cream and a pastry cream. The filling is then lighter, creamy and smooth.
Tip: Add in the filling fruits, like raspberries or a layer of spread like Nutella, praline paste, pistachio paste or orange blossom.
How to make the frangipane galette des rois
- Puff pastry: Make the pastry following my recipe for classic puff pastry or quick puff pastry. (you can also take a commercial pastry)
- Frangipane cream : prepare first the pastry cream and then the almond cream and when they are well cooled mix them together.
- Follow the instructions below to assemble the galette.
How to assemble the galette
- Roll out the dough with a rolling pin into 2 discs of 9-10 inch / 23-25 cm and 3 mm thick.
- Place the first disk of puff pastry on a baking sheet lined with parchment paper.
- Cover the inside with a layer of frangipane, leaving a 5 cm border.
- Place your bean inside.
- With a brush moisten the edges with water.
- Cover with the second disk and press the edges together.
How to draw on the galette
- Use a small knife or special bakery blade and score in the pattern of your choice. (Be careful not to press too hard or the filling may leak out during baking)
- Apply the egg glaze with a pastry brush. (you can also apply the gilding before scratching).
Tip: Apply a second coat of gilding just before baking
Baking
- Place your galette in the fridge for 30 minutes or 10 minutes in the freezer
- Bake in a preheated oven for about 45-50 minutes.
Tip: For a bright finish, dust the top with confectioner's sugar and place in a 464°F / 240°C oven for 2 to 5 minutes.
Others recipe for Epiphany day
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French Galette des rois
- Total Time: 1 hour 25 minutes
- Yield: 8 servings
Description
The recipe for the frangipane galette des rois, with homemade puff pastry filled with an almond frangipane cream (9-10 inch /23-25 cm diameter 6 - 8 servings)
Ingredients
Homemade puff pastry dough
- 200 g Butter (cold)
- 250 g Flour (bread flour)
- 5 g salt
- 38 g butter (melted)
- 125 g cold water
Almond cream
- 100 g Butter (softened)
- 100 g almond meal
- 100 g sugar
- 2 eggs (room temperature)
Pastry cream
- 250 ml milk
- 22 g Flour
- 20 g sugar
- 2 eggs yolks (room temperature)
- ½ vanilla bean
Instructions
For the dough
- Melt the butter in the microwave and let it cool for a few moments.
- In the bowl of the stand mixer, place the cold water, then the melted butter, salt and finish by adding the flour.
- Mix at medium speed with the hook for about 2-3 minutes, just until the dough is smooth.
- Take the dough out of the bowl and form a ball with your hands.
- Cut the dough in the center crosswise with a knife.
- Wrap the dough with cling film and place it in the fridge for at least 2 hours.
Butter
- Cut a sheet of parchment paper, place the butter in the center and close the parchment paper over the butter to form a square.
- Using a rolling pin, spread the butter to obtain a 6 inch square baking sheet about 1.5 cm thick.
- Place the butter sheet in the fridge.
folding technique
- Take out of the fridge the dough and the butter sheet (they should have about the same temperature).
- First roll out the dough to form a square slightly larger than the butter plate, place the butter in the center of the dough and fold the corners of the dough over the butter to cover it completely.
- Roll out the dough with a rolling pin to obtain a long rectangle.
- Proceed to the first folding by making a double turn, then turn the dough a quarter turn (so that the opening is always on the right) and immediately proceed to a single turn.
- Wrap the dough in cling film and leave it to chill in the fridge for about 1h30 - 2 hours.
- Make a double turn again, turn the dough a quarter of a turn and make a single turn again, let the dough chill in the fridge for another 2 hours.
- Take the dough out of the fridge and this time make only 1 single turn and let the dough rest for another 1 hour in the fridge.
Almond cream
- In a bowl, beat the butter with the powdered sugar.
- Add the eggs one by one and mix well between each addition.
- Then finish by adding the almond meal and place in the frigde.
Pastry cream
- Place the milk and scraped half vanilla bean in a saucepan over medium heat, bring to a boil and let stand for 15 minutes.
- In a bowl, whisk the egg yolks about 2 -3 minutes, then add the flour and mix again.
- Remove the vanilla bean and pour the milk into the bowl containing the yolks, flour and sugar, then whisk and return to the saucepan.
- Bring this mixture to the boil for 2 minutes, beating all the time.
- Pour the custard into a container, cover with cling film on contact and place in the fridge until cool.
Frangipane cream
- Mix the almond cream and the custard cream with an electric whisk for 1 - 2 minutes.
Assembly & decoration
- Roll out the puff pastry to a thickness of 3 mm, using a 10 inch tart ring or a large plate, cut out 2 circles of puff pastry.
- Place the first circle on a baking tray cover with a parchment paper.
- Place a layer of frangipane using a pastry bag, leaving a sufficient gap between the cream and the edge.
- Using a pastry brush, apply a thin layer of water to the edges.
- Cover with the second layer of puff pastry, and use a thin knife to scratch the top of the cake.
- Brush on a layer of egg yolk.
- Place your galette in the fridge for 30 minutes or 10 minutes in the freezer.
Baking
- Brush on a second layer of egg yolk and bake at 356°F / 180°C for about 45-50 minutes.
Notes
Preservation: at room temperature, about 3-5 days max, or in the freezer up to 3 months.
- Prep Time: 40 minutes
- Cook Time: 45 minutes
- Category: cake, Dessert
- Cuisine: french
Nutrition
- Calories: 329
- Sugar: 19
- Sodium: 319
- Fat: 11
- Saturated Fat: 3
- Carbohydrates: 47
- Fiber: 2
- Protein: 11
- Cholesterol: 98
Keywords: frangipane, french king cake, galette des rois, king cake, king's cake
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