Homemade Galette des Rois
A homemade galette des rois, beautifully golden and delicious, perfect for celebrating Epiphany! With its crispy puff pastry and delightful frangipane, every bite is a moment of indulgence. Who will be king or queen today?
Ingredients
Puff pastry (for 2 crusts)
- 500 g of flour
- 400 g of cold unsalted butter
- 10 g of salt
- 200 ml of cold water
Almond cream
- 125g of softened butter
- 125 g of sugar
- 125 g of ground almonds
- 2 eggs
- 1 vanilla pod (or liquid extract)
- 1 tablespoon of amber rum (or 1 teaspoon of bitter almond extract according to taste)
And also:
- 1 egg yolk for glazing
- 1 charm
Preparation
Homemade Galette des Rois
in the blender or food processor
Traditionally enjoyed on January 6th, the galette des rois gently ushers us into the new year with indulgence! Discover this completely homemade recipe, which can be made in a blender, food processor or by hand.
The puff pastry
1. In the bowl of your food processor or your LAGRANGE blender, pour the flour, salt and very cold butter cut into small cubes. Blend at low speed for about ten seconds.
2. Pour the cold water into the mixture and blend again until a ball forms. Do this gradually, you may not need all the water. Don't try to have the butter completely blended, it's good for the puff pastry to keep some pieces.
3. Wrap the dough ball in plastic wrap and place it in the refrigerator for one hour.
4. Flour your work surface and place the puff pastry ball on it. Flatten it, giving it a rectangular shape.
5. Use your rolling pin to roll it out into a large rectangle. Fold the dough in 3 by folding the ends over, as very well presented in this video. Turn your folded dough a quarter turn to the right: you have just made a single turn. If you have time, let it rest for about twenty minutes between each single turn; for an express version, do them consecutively. Roll out the puff pastry again and repeat the operation. Make 6 single turns for a light pastry.
The almond cream
1. If you are making your own almond powder: bring 1L of water to a boil in your kettle, place the almonds in a bowl and pour the boiling water over the almonds. Wait two minutes, drain them then blanch them. Toast them for 10 to 15 minutes in a large pan over low heat or on your oven tray (temperature 180°C). Place the almonds in the bowl of your blender or in your LAGRANGE mini chopper until you obtain a fine powder.
2. In a large bowl or in the blender, pour the softened butter and mix quickly. Add the sugar and almond powder and mix again.
3. Pour in the two previously beaten eggs as well as the flavorings: vanilla, rum or bitter almond.
4. Keep refrigerated during the rest of the preparation.
Galette des rois
1. Preheat the oven to 180°C.
2. On your oven tray covered with parchment paper, spread out a first disc of puff pastry (circle of about 25cm).
3. Put the almond cream in the middle, leaving an edge of about 2cm free. Place the charm in the almond cream.
4. Moisten the edge with a little water (with your finger or a brush). Place the second pastry circle of the same diameter, pressing on the edge to seal them well.
5. Brush with a beaten egg and draw patterns on the surface of the galette using a knife with a thin blade.
6. Bake in a hot oven for about 45 minutes, until the galette is nicely golden.
