Galette des Rois

Galette des Rois with Frangipane Cream – A Traditional Delight

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 8

Welcome to our kitchen! Today, we will prepare a classic recipe full of tradition and flavor: Galette des Rois with Frangipane Cream. This delicious pastry is enjoyed every year on January 6th, a day dedicated to the Feast of the Epiphany. It’s a joyful occasion when families gather to celebrate, and this recipe brings a touch of magic to every festive table.

A Brief Introduction to the History of Galette des Rois

Galette des Rois has a rich history tied to winter traditions. In the past, these pastries were sliced into equal pieces, plus one extra piece called "the slice of God," which was given to the first poor person who arrived. It is also customary to hide a figurine inside the pastry, and whoever finds it becomes the king of the day. This ritual has evolved and is now an opportunity to spend time with family, laugh, and celebrate together.

Ingredients

For the puff pastry:
- 2 round sheets of puff pastry (preferably high quality)
- 1 egg yolk (for glazing)

For the frangipane cream:
- 150 g almond flour
- 80 g powdered sugar
- 50 g butter (at room temperature)
- 2 whole eggs
- 1 tablespoon vanilla powder (or vanilla extract)

For the vanilla cream:
- 125 ml milk
- 30 g sugar
- 1 egg yolk
- 1 tablespoon cornstarch
- Powdered vanilla (or vanilla extract)

Preparing the Vanilla Cream

1. Start with the vanilla cream, which will add a refined touch to our pastry. In a saucepan, heat the milk together with 15 g of sugar and the vanilla. It’s important to use quality vanilla, whether powdered or extract, for an intense flavor.

2. In a separate bowl, whisk the egg yolk with the remaining sugar. Add the cornstarch and mix well to avoid lumps.

3. When the milk begins to boil, slowly pour it over the egg mixture, whisking constantly. This step is essential to prevent the egg from curdling.

4. Place the mixture over low heat and continue to stir until the cream thickens. Be careful not to let it boil, as it can turn into scrambled eggs!

5. Once thickened, remove the cream from the heat and let it cool, stirring occasionally to prevent a skin from forming.

Preparing the Frangipane Cream

1. While the vanilla cream cools, let’s move on to the frangipane cream. In a bowl, cream the butter with the powdered sugar until it becomes light and fluffy. This step will give the cream a light texture.

2. Gradually add the eggs, mixing well after each addition. Here, the texture is very important. Make sure each egg is well incorporated before adding the next.

3. Finally, add the almond flour and the cooled vanilla cream. Mix everything well until smooth. Let the cream chill in the refrigerator for 30 minutes to firm up a bit.

Assembling the Galette des Rois

1. Preheat the oven to 200°C. Place one sheet of puff pastry on a baking tray lined with parchment paper.

2. Spoon the frangipane cream into the center, leaving a 2-3 cm border around the edge. It’s important not to overfill, as the pastry will rise.

3. Using a brush, lightly coat the edges with beaten egg or water to help seal the two sheets of pastry.

4. Place the second sheet of pastry on top and gently press to seal. Press the edges with a fork or your fingers to ensure they are well sealed.

5. Brush the surface with the egg yolk mixed with a tablespoon of cold milk. This will give the pastry a nice golden color. If you like, you can decorate the surface with a knife, drawing shapes or lines for a more elegant look.

6. Place the pastry in the refrigerator for 20 minutes to chill and firm up a bit. This step will help the pastry rise evenly.

Baking

1. Bake the galette des rois in the preheated oven for 10 minutes at 200°C, then reduce the temperature to 180°C and continue baking for another 20 minutes. You’ll know it’s done when the pastry is golden and crispy.

2. Once baked, let it cool slightly before slicing. It’s delicious both warm and at room temperature.

Serving and Pairing

Galette des Rois is usually served warm, alongside a glass of cider. Cider is a low-alcohol beverage made from fermented apples or pears, and it pairs perfectly with the sweet cream of the pastry. I encourage you to explore other beverages, such as a semi-dry white wine or even a flavored coffee, to complete the culinary experience.

Stories and Variations

This recipe has many variations, and each family adds its own touch. Some add a splash of rum or cognac to the frangipane cream for a more intense flavor, while others prefer to experiment with different citrus flavors or cinnamon. Feel free to substitute the almond flour with other nuts or hazelnuts, depending on your preferences.

Nutritional Benefits

Galette des Rois, although a dessert, also offers nutritional benefits. Almonds are rich in healthy fats, protein, and vitamins, while eggs provide an important source of protein and essential nutrients. However, it’s good to know that this pastry is relatively high in calories, with about 350-400 calories per serving, so enjoy it in moderation!

Frequently Asked Questions

1. Can I use store-bought puff pastry?
Yes, store-bought puff pastry is an excellent choice for saving time. Make sure to choose a high-quality one for the best results.

2. What if I don’t have almond flour?
You can substitute almond flour with nut or hazelnut flour. You can also use crushed cookies, but the textures will be different.

3. How long does galette des rois last?
The pastry can be stored in the refrigerator for 2-3 days. Reheat it in the oven to regain its crispiness.

4. How can I customize the recipe?
Experiment with flavors! Add a splash of orange or lemon extract to the frangipane cream. You can also add dried fruits or chocolate for an extra burst of flavor.

So, don’t hesitate any longer! Start preparing this delicious Galette des Rois with Frangipane Cream and bring a touch of tradition and joy to your home. Vive le roi!