Galette des rois (Three Kings' Cake)
Galette des rois is a traditional french pastry baked to celebrate Epiphany. Composed of a generous almond cream in a puff pastry, it's absolutely delicious. Click to discover my family recipe.
Portions 8 personnes
Print Recipe
Équipements
- Trinket (fève)
Ingredients
- 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
Instructions
- 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.