Frangipane French King’s Galette
HAPPY EPIPHANY DAY!
In France we traditionally eat “une Galette des Rois” today (King’s Cake made out of Puff Pastry and Almond Cream) or “une Brioche des Rois” (Kings’ Cake Sweet Bread), depending if you are from the Northern part or the Southern Part of France.
I have made the recipe from Christelle (@iletaitunefoislapatisserie). countless times. Frangipane is so Delicious and this one tastes like the real thing! Of course, we will find Christelle’s recipe right HERE!
I hope your will Enjoy this Galette des Rois Recipe as much as I did! Bon Appétit!
For more King’s Galette and Brioche recipes, click HERE!
As always, you will find the Step-by-Step Video below the recipe.
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Frangipane French King’s Galette
Equipment
Ingredients
- 2 Puff pastry sheets
VANILLA CUSTARD
- 5.64 oz (160 g) milk
- 1 tsp (5 g) Vanilla bean paste
- 2 egg yolks
- 1.06 oz (30 g) sugar
- 0.71 oz (20 g) corn starch
- 0.35 oz (10 g) all-purpose flour
- 0.71 oz (20 g) butter
ALMOND CREAM
- 2 eggs
- 4.41 oz (125 g) almond flour
- 3.53 oz (100 g) sugar
- 3.53 oz (100 g) butter (Softened | At Room Temperature)
- 0.53 oz (15 g) Dark Rum
EGG WASH
- 3 egg yolk (1/2 for the First Layer + 1/2 for the Second Layer)
Instructions
VANILLA CUSTARD PREPARATION
- In a medium sauce pan, on medium low bring the milk and the vanilla bean paste to a boil. Set aside and let it infuse for 30 minutes minimum.
- In a mixing bowl, whisk the egg yolks and sugar together. Add the corn starch and all-purpose flour. Then, slowly incorporate your vanilla/milk mixture.
- Return the preparation to your sauce pan and continue stirring until the custard begins to thicken.
- Remove from the heat and transfert it to a clean bowl. Whisk in the diced butter and film to contact. Set aside to cool down while preparing the almond cream.
ALMOND CREAM PREPARATION
- In your mixing bowl, whisk the eggs, almond flour, sugar and butter together. Set aside.
FRANGIPANE PREPARATION
- To make your frangipane, simply incorporate the vanilla custard to the almond cream. Set aside.
ASSEMBLY
- Place your Medium Bonmat on the top of your Medium Perforated Baking Sheet.
- Gently spread the frangipane on the top of your first puff pastry leaving 1 inch | 2 cm on each sides.
- Add your Trinket (1, 2 or more).
- Brush the sides of your rectangle with either water or a bit of your egg white.
- Take your second puff pastry out of the fridge and flip it on top. Press all around to seal it. Return to the refrigerator for 30 minutes.
- VERY IMPORTANT (I forgot to do it this year… I always forget something when I bake the first "Galette des Rois" of the Season) when, it is time to take your Galette out of the refrigerator, flip your King's Cake onto another bonMAT™/perforated baking sheet. This will allow your Kings cake to rise straight-up.
- Brush the egg yolk on the top of your King's galette. Let it set in the fridge for another 30 minutes, then brush a second layer to get a golden effect.
BAKE!
- Preheat oven to 350F/180C.
- Take your Galette out of the refrigerator. With a sharp knife, design the top Pastry to your liking. And with a tooth pick make a hole at the center to allow the steam through while it is in the oven.
- Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35 minutes). It is ready when the pastry has puffed and is golden. NOTE: Time may differ depending on the size of your galette.
- Once your Frangipane King's Galette is out of the oven, let it completely cool down. Then, slide it onto your service plate. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
