Galette de Rois: French recipe for Three Kings Day

Desserts

At this time, all or almost all of you will have your homemade Roscón de Reyes running or ordered in the pastry shop, but there are other options just as rich if you are tired of the traditional sweet, or you want to make another option that is faster and just as delicious. La Galette de Rois is a perfect Three Kings Day recipe, since it is made in a short time and we do not have the burden of being aware of fermentations and masses.

I really wanted to try this French cake with puff pastry and custard and almonds, which although I had made it on more occasions, never for the specific day of Kings. This time I followed the directions, more or less, of the recipe that appears in Pastry, Richard Bertinet's new book.

Ingredients

For 1 units
  • Puff pastry in round sheets 2
  • Whole egg 1
  • Whole milk 250 ml
  • Sugar 90 g
  • Vanilla pod 1
  • Egg yolks 2
  • Cornstarch 20 g
  • Ground almonds 100 g

How to make Galette de Rois

Difficulty: Medium
  • Total time 50 m
  • Elaboration 30 m
  • Cooking 20 m
  • Repose 30 m

We start by preparing the filling and for this we slowly heat the milk, reserving a little, with the sugar and the vanilla seeds. In a separate container, mix the reserved milk with the cornstarch, taking care that there are no lumps. We beat the yolks a little and add them.

When the milk in the saucepan begins to boil, we remove a few seconds to add the previous mixture. Bring it back to a boil, stirring continuously until it thickens. Add the powdered almonds, mix, cover with plastic wrap and let it cool while we prepare the dough.

We stretch a sheet of puff pastry on the baking tray lined with parchment paper. Cut the dough forming a circumference of about 20 cm approximately and paint the edge with beaten egg, more or less about two centimeters thick, no more to prevent the puff pastry from rising during baking.

We distribute the tempered cream throughout the dough, without touching the part that is painted with egg, cover with the other sheet of puff pastry that we will also have cut to the same size and press the entire edge, just where we have painted to seal both parts. With a fork we close the entire circumference of the galette.

We make a little hole in the center of the lid, as in the empanadas so that the dough removes the steam, we brush with egg and refrigerate for about 30 minutes. We preheat the oven to 200º with heat up and down. We take the galette out of the fridge and draw on the dough, with the help of a knife, the figure that we like. We paint with egg again if necessary.

Bake 10 minutes at 200º, lower the temperature to 170º and continue cooking until the dough is golden brown and has risen. We remove the galette from the oven, raise the oven to 200º again, sprinkle with sugar and bake a couple of minutes more. Remove from the oven and place on a rack until serving time.

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