The French Galette Des Rois Recipe By Christophe Michalak
This Galette des Rois recipe consists of two disks of puff pastry, filling with a tasty frangipane cream with a sweet orange scent.
Ingredients
For the pastry cream:
- 125 g milk
- 60 g egg yolk
- 50 g sugar
- 1/2 vanilla bean
- 20 g cornstarch
For the frangipane cream:
- 120 g salted butter
- 120 g icing sugar
- 120 g almond powder
- 15 g cornstarch
- 2 eggs
- 2 oranges
For the decoration:
- 1 egg
- 1 tbsp maple syrup
For the galette des rois:
- 500 g puff pastry dough
- 1 fève (to hide in the cake)
- 1 crown
Instructions
Preparation of the pastry cream
- First, pour the milk into a saucepan. Split the vanilla bean lengthwise in half, and add it to the saucepan. Bring to a boil. Meanwhile, pour the egg yolks into a bowl. Add the sugar and cornstarch and mix everything well. Then, mix the preparation with the hot milk and pour everything back into the saucepan. Heat while stirring. When the cream is thick, remove the saucepan from the heat. Add some plastic wrap and let it cool.
Preparation of the frangipane
- Soften the butter by putting it in the microwave for a few moments. Add the icing sugar, the almond powder, the 2 eggs, and the cornstarch. Mix everything well. Add the orange zest to the preparation. Mix well to obtain a smooth cream. To finish, mix the frangipane cream and the pastry cream together. Let it cool.
Preparation of the galette
- Spread the puff pastry out on a lightly floured surface. Cut two circles about 8 inches (20cm) in diameter. Prick the puff pastry circles with a fork.
- Place one circle of dough on a baking sheet lined with parchment paper. Spread the cream evenly over the dough (easier with a pastry bag). Leave a 1-inch (2/3cm) border bare. Press the fève into the filling. Moisten the border with cold water, position the second circle of dough over the filling, and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2 inch or so. Refrigerate for at least 4 to 5 hours.
- Lightly beat the egg. Brush a thin layer of the beaten egg over the top of the galette, avoiding the border. With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Bake the galette for between 30 to 45 minutes (oven preheated to 180°C/356°F). When the galette is puffed and deeply golden, take it out of the oven. Brush immediately with maple syrup. Let it cool for at least 15 minutes (the galette may deflate). Serve warm or at room temperature.
Notes
Just before the degustation, make sure to warn everyone about the fève hidden in the galette. If you're making this cake for children, consider leaving out the fève altogether.