“Galette des Rois” | Grand Marnier, Orange
This “Galette des Rois” is filled with luscious frangipane, a hint of orange and Grand Marnier, making every bite a festive celebration! Perfect for sharing with loved ones, it’s not just a dessert; it’s a tradition that slices into the magic of French pâtisserie to discover the hidden trinket for a delightful surprise!
Looking for some inspiration?… For more Galette des Rois Recipes click HERE! ; for more Brioche des Rois, click HERE! ; and for more Recipes with Oranges, click HERE!
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“Galette des Rois” | Grand Marnier, Orange
Equipment
Ingredients
- 2 Puff pastry sheets (For 1 Galette 8 1/2 inch | 22 cm)
VANILLA / ORANGE CUSTARD
- 2.65 oz (75 g) milk
- 1/2 orange zest (From 1 Large Orange)
- 1 tsp (5 g) Vanilla bean paste
- 1 egg yolk
- 1 Tbsp (12 g) granulated sugar
- 1 Tbsp (8 g) corn starch
- 1 Tbsp (7.5 g) all-purpose flour
- 0.35 oz (10 g) butter
ALMOND CREAM
- 1 egg
- 2.20 oz (60 g) almond flour
- 1.77 oz (50 g) granulated sugar
- 1.77 oz (50 g) butter (Softened | At Room Temperature)
- 1 Tbsp (15 g) Grand Marnier
- 1 Tbsp (15 g) orange juice
- 1 Tbsp (15 g) almond extract
EGG WASH
- 1 egg yolk
- food coloring (Orange)
Instructions
- Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Medium Bonmat placed on the top of a medium perforated baking sheet. Set Aside.
VANILLA / ORANGE CUSTARD PREPARATION
- In a medium sauce pan, on medium low, bring the milk, the orange zest and the vanilla bean paste to a boil. Set aside and let it infuse for 30 minutes minimum.2.65 oz milk, 1/2 orange zest, 1 tsp Vanilla bean paste
- In a mixing bowl, whisk the egg yolk and sugar together. Add the corn starch and all-purpose flour. Then, slowly incorporate your vanilla/orange/milk mixture.1 egg yolk, 1 Tbsp granulated sugar, 1 Tbsp corn starch, 1 Tbsp all-purpose flour
- Return the preparation to your sauce pan and continue stirring until the custard begins to thicken.
- Remove from the heat and whisk in the diced butter. Transfert to a clean plate and film to contact. Set aside to cool down while preparing the almond cream.0.35 oz butter
ALMOND CREAM PREPARATION
FRANGIPANE PREPARATION
- To make your frangipane, simply incorporate the vanilla / orange custard to the almond cream. Place it in a piping bag. Set aside.
ASSEMBLY
- Roll the puff pastry and cut out a circle of 8 1/2 inch | 22 cm using a plate.2 Puff pastry sheets
- Pipe the Frangipane into a snail starting from the center leaving about 1 inch | 2 cm on each sides. Add your Trinkets (1, 2 or more). Brush the sides of your Galette with water.
- Roll the second puff pastry and cut out a circle of 8 1/2 inch | 22 cm using a plate. Flip it on top of the galette. Pressing all around to seal it. Refrigerate for 30 minutes.
- Take your Galette out of the refrigerator, flip it onto your prepared baking sheet. NOTE: This will allow your "Galette des Rois" to rise straight-up.Brush the egg yolk (previously mixed with a few drop of orange food coloring) on the top of your galette. Refrigerate for an additional 30 minutes.1 egg yolk, food coloring
- 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. Return to the refrigerator while your oven is preheating.
BAKE!
- Preheat oven to 350F/180C.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your galette from 25 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 «Galette des Rois» | Grand Marnier, Orange is out of the oven, let it completely cool down. Then, slide it onto your service plate to serve. Enjoy & Bon Appétit!
Video
Nutrition
Note: For this recipe, I inspired myself from my “Galette des Rois” with Pears & Almond Cream, if you have not tried this recipe, you are in for a treat! Enjoy! ~Nessa
Cette Galette des Rois faite à base de frangipane est aromatisée d’un soupçon d’orange et de Grand Marnier. Elle est parfaite pour partager avec vos proches. Et c’est qui, qui est encore tombé sur la fève en coupant la première part? C’est Bibi! Cela vous arrive aussi??!…
Avec cette recette, je participe au Rendez-vous culinaire du Dimanche des Gourmandises organisé par Isabelle du blog Une Ribambelle d’histoires, allez-voir ce que les Marmitonnes ont préparé de bons cette semaine.
Aussi avec cette recette, je participe au défi culinaire du blog CMUM “Compile Moi Un Menu” Notre organisatrice est Nath – Une cuisine pour Voozenoo
Pour profiter de notre début de 2025, Nath a souhaité nous accompagner avec un thème en douceur: “Battle ‘Orange c/ Poire’” Inscription et dépôt de recettes ICI!
Voici la liste des participants de “Battle ‘Orange c/ Poire’” allez voir les belles choses qu’ils ont réalisé (La liste sera mise à jour au fur et à mesure du 1er au 25 janvier, venez nombreux!):
1.
