Galette des Rois is the quintessential festive dessert of Epiphany, featuring golden and crispy puff pastry that envelops a delicious, creamy almond cream. This French classic delights the palate and brings joy to the family with its hidden porcelain charm, a source of suspense and laughter around the table.
⏱️65 min
📊Medium
👥6 servings
🍽️Dessert
vegetarianfestivefamily
Ingredients
500 gpuff pastry
125 gsoftened butter
125 gpowdered sugar
125 galmond flour
2 pièceseggs
1 cuillère à caférum or bitter almond extract
1 pièceporcelain charm
1 pièceegg yolk for glazing
30 mlwater
Instructions
1PREPARE THE ALMOND CREAM: In a bowl, whisk together the softened butter and powdered sugar until you achieve a pale, light, and fluffy mixture, approximately 3 to 4 minutes. This step is crucial for incorporating air and obtaining an airy texture. Gradually incorporate the almond flour while alternating with beaten eggs, whisking well between each addition to ensure the mixture is homogeneous and lump-free. Finish by adding the rum or bitter almond extract, which will delicately flavor the cream.
2PREPARE THE PUFF PASTRY: Remove the puff pastry from the refrigerator 10 minutes before using it to make it more malleable. Divide it into 2 equal portions. Lightly flour your work surface and gently roll out the first portion using a rolling pin, forming a disk approximately 28 to 30 cm in diameter. Transfer this first layer onto a baking sheet lined with parchment paper.
3FILL THE GALETTE: Spread the almond cream over the first layer of puff pastry, leaving approximately 2 cm of border without filling; this space will allow the pastry to brown nicely and seal the two layers together. Gently insert the porcelain charm into the almond cream, placing it horizontally so it is difficult to detect. Roll out the second portion of puff pastry and gently place it over the filling.
4SEAL THE GALETTE: Using a fork, press lightly on the edges of the galette with regular movements all around; this technique seals the two layers together and creates a traditional rustic decoration. Check that no filling escapes from the sides. Place your galette in the refrigerator for 15 minutes so the pastry firms up and relaxes, which will facilitate even cooking.
5PREPARE THE GLAZE AND BAKE: Prepare an egg wash by beating the egg yolk with 30 ml of water. Remove the galette from the refrigerator and brush it generously with this mixture using a pastry brush; ensure you cover the entire surface for a beautiful, uniform golden color. Using a sharp knife, gently trace decorative radial patterns on the surface without piercing the pastry; this will create a beautiful visual presentation.
6FINISHING AND BAKING: Preheat your oven to 200°C. Bake the galette for 35 to 40 minutes, until it is beautifully golden with an even caramel color. The galette is cooked when you lightly tap the surface and it emits a hollow sound, a sign that the puff pastry is nice and crispy. Remove it from the oven and let it cool for a few minutes before serving. You can enjoy the galette warm or at room temperature, accompanied by a glass of champagne for extra festivity.