Galette des Rois
Galette des Rois (Kings cake) is a French cake that is traditionally eaten on the 6th of January. A small porcelaine figurine is hidden inside, and whoever gets it is king/queen for the day. Enjoy!
Equipment
- Small bowl
- 2 Whisks
- Small pot
- 2 Spatulas
- Medium bowl
- Sharp knife
- Porcelain figurine or dried bean
Ingredients
For the Crème Pâtissière
- 1 Egg yolk
- 30 gr. Sugar
- 5 gr. Wheat flour type 405
- 5 gr. Cornstarch
- 125 ml Milk
- 1 Vanilla pod
For the Crème d'Amande
- 75 gr. Butter room temp.
- 75 gr. Powdered sugar
- 75 gr. Ground almonds
- 1 Egg size M
- 15 gr. Wheat flour type 405
Also
- 2 packages Puff pastry
- 1 Egg yolk
- 1 tbsp Cream
- Powdered sugar for dusting
Instructions
For the Crème Pâtissière
- Mix the egg yolks with the sugar in a small bowl. Then stir in flour and cornstarch.
- Scrape out the vanilla pod and put the empty pod together with the pulp and the milk into a pot and heat until the milk almost (!) boils.
- Remove the saucepan from the heat, remove the vanilla bean and add the warm milk to the egg yolk mixture, stirring constantly.
- Return the mixture to the pot and reheat, stirring constantly (with a whisk), until it thickens.
- Pour into a bowl, cover with plastic wrap directly on the surface - otherwise a skin will form, similar to pudding - and let cool to room temperature.
For the Crème d'Amande
- Mix the powdered sugar and ground almonds with the softened butter in a medium bowl. Then stir in the egg and finally fold in the flour and rum. Cover with cling film just at the surface and set aside.
The cake itself
- Preheat the oven to 220°C.
- Remove the two layers of puff pastry from the package and spread them out on a lightly floured work surface. Cut out a circle about 24 centimeters in diameter from each layer. Place one of the circles on a baking tray lined with parchment paper.
- To make the frangipane, mix the cooled crème pâtissière with the crème d'amande until smooth, and pour onto the dough circle on the baking tray. Spread with a spoon or spatula so that the mixture forms a slight dome toward the center, leaving a two-centimeter border all around. Hide the figurine in the frangipane.
- Whisk the egg yolk with the cream and brush the edge with it. Place the second dough circle over the filling and gently press down on the edges. Score decorative patterns with a sharp knife (I made a crown) and poke small air holes in a few places to prevent the galette from collapsing after baking.
- Brush the galette with the remaining egg mixture, leaving the edges free so that the puff pastry can rise nicely.
- Bake in the preheated oven on the middle rack for 15 minutes, then lower the temperature to 180°C and bake for another 15 minutes.
- Optional: Dust the galette des rois evenly with a little powdered sugar and bake for another ten minutes, until the sugar has melted into a shiny caramel. Let cool slightly and serve immediately.