Piece of life
The excitement of the holidays barely over and it’s already Epiphany. Displease our hip turns, galette des rois is not optional !
Today I was introducing this French tradition to some Brazilian friends. It was their very first galette, what a pressure on my shoulders ! And it has been a great success, they loved it ! The 2 galettes that I had prepared vanished in no time. I let you imagine how proud I was.
Now THE question everyone is asking : what flavors did I choose ? Nowadays it is quite fashion to revisit the traditionnal flavor of the galette… To be honest with you, my heart is definitely going to the classic version. So of course one of the galettes was with almond cream. But, and that’s a first for me, I tried a new flavor : hazelnut and lemon. For the latter, I’ll give you more details soon [spoiler : it was good].
About the galette des rois
Today I share with you my traditional galette des rois recipe, which is composed of an almond cream. It is very easy to make. The technical part is of course the puff pastry. I make my own dough, following chef Christophe Felder’s recipe of inverse puff pastry (with some small modifications in the procedure, click here for the step by step recipe with photos and videos). It’s really not complicated, you just have to anticipate and wait a few hours before you can use the dough [because it will need to rest for a few hours]. I always prepare it a few days in advance and keep it in the fridge [or freezer]. But if you don’t feel like making it you can of course buy one. Then I recommend you to go for a high quality dough, pure butter, for a better result.
Galette des rois (Three Kings’ Cake)
- Trinket (fève)
- 2 puff pastry homemade or bought
- 125 g almond powder
- 80 g butter soft
- 80 g sugar
- 1 egg slightly beaten
- 1 tbsp flour
- 1 tbsp brown rum optional
- 1 pinch of salt
Pour la dorure
- 1 egg yolk
- 1 tsp milk
- Spread your puff pastry to a height of about 2 mm, and form 2 circles of about 23 cm in diameter (you can use a tart ring to get identical sizes). Reserve in the refrigerator.
- Mix the creamy butter with a fork. Add the egg and the rum, mix well.
- Stir in flour, sugar and almond powder. Mix until you obtain a homogeneous paste.
- Place the first dough on a baking sheet covered with parchment paper. Spread the filling evenly over the surface of the dough, leaving a border of about 2 cm.
- Place the trinket in the stuffing, at the edge of the border (to be less likely to cut into it).
- Moisten the edge of the dough with a little water, then place the 2nd circle on top. Seal the 2 doughs well by pressing with your fingers on the edge (or you can use a 20 cm ring, place it on the dough, around the stuffing and press).
- Put the galette in the refrigerator for 30 minutes.
- Preheat the oven to 180°C (350°F).
- Take out the galette. Brush it with the egg yolk mixed with the milk. Make a small hole in the center (to allow humidity to evaporate off during cooking). Using a sharp knife, make the decoration of your choice on the top of the galette (though be careful not to cut the dough, just do some notches).
- Cook for about 40 minutes.