"KING CAKE" FRENCH TRADITIONAL PASTRY CELEBRATING THE THREE KINGS
An exquisite almond & cream filling sandwiched into two rounds of buttered puff pastry




HERE'S OUR "GALETTE DES ROIS" ORIGINAL RECIPE...

INGREDIENTS (makes 8 servings)
14 ounces all-butter puff pastry, homemade or store bought, chilled and ready to roll
3/4 cup almond cream
1/4 cup pastry cream
1 tablespoon dark rum
1 large egg
1 trinket (as the one who has the chance to get it, wear the king’s crown)


DIRECTIONS


Line two baking sheets with parchment paper and keep them close at hand. Divide the pastry in half and work with one half at a time. Keep the other half in the refrigerator.

Working on a floured surface, roll one piece of the puff pastry into a circle that is about 1/8-inch thick. Using a pan lid or the bottom of a tart pan, cut a circle that is about 9 inches in diameter. Transfer the circle to a lined baking sheet, cover with plastic wrap and refrigerate. Roll the 2nd piece of pastry out in the same manner, but this time cut out a circle that is about 9 1/2 inches in diameter. Place this circle on the other baking sheet, cover and refrigerate as well.

Whisk the almond cream, pastry cream, and rum together in a bowl, stirring just to blend the two creams, not to whip air into them. In a small bowl, beat the egg just to break it up.

Remove the smaller circle of pastry from the refrigerator and paint the outer 1 inch border with a light coating of beaten egg. Spoon the almond-pastry cream mixture onto the pastry and spread it smooth across the circle, stopping when you reach the egg-painted border. Put the trinket anywhere on top of the cream and press it gently into the cream. Cover the cream-coated circle with the top (larger) round of puff pastry, pressing it firmly around the border to glue the two pieces together. Press the edges together with the tines of a fork to both decorate and seal them.

Brush the top of the galette with the beaten egg, then, using the tip of a paring knife. Decorate the top by drawing curved lines from the center of the galette to the edges. Don’t pierce the dough.

Cut a small circle of dough, a steam vent, out of the center of the galette, slide the galette into the refrigerator, and chill it for at least 30 minutes while you preheat the oven to 475°F. Slip the galette into the oven and immediately lower the temperature to 400°F. Bake the galette for 40 minutes, until it is beautifully puffed and deeply golden brown. If, after 20 minutes, the galette browns too quickly, cover it loosely with a foil tent. Remove the galette from the oven, place the baking sheet on a cooling rack, and allow the galette to cool for 10 minutes before serving. Many consider the galette at its best when it is served hot or warm, but it is still delicious at room temperature.

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