King’s Galette “Lucky 13” with Hazelnut Cream
Do you believe in “Lucky 13”? or “Friday the 13th”? Either way, you will Love this King’s Galette made with Hazelnut Cream. It has not one but thirteen trinkets for the lucky Kings and Queens to be!
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.
If this is your first visit, BIENVENUE! I am a bonCOOK™ Independent Consultant, whose Mission is “to create confidence in the Kitchen” with Professional Flexible Bakeware and innovative Tools. I am available to guide you through our products and to organize your Virtual Culinary Workshops Gatherings with Friends and Family.
King’s Galette “Lucky 13” with Hazelnut Cream
What happens when the first Friday 13th falls in January? You make a Lucky King’s Galette with 13 trinkets!
Equipment
Ingredients
- 2 Puff pastry sheets
HAZELNUT CREAM
- 1 1/4 cups (140 g) hazelnut flour
- 1/2 cup (60 g) all-purpose flour
- 10 Tbsp (140 g) butter (Softened | At Room Temperature)
- 3/4 cup (90 g) powdered sugar
- 2 eggs (Beaten)
EGG WASH
- 3 egg yolk (1/2 for the First Layer + 1/2 for the Second Layer)
Instructions
HAZELNUT CREAM
- In your mixing bowl, cream the softened butter and powdered sugar together. Add the hazelnut flour and all-purpose flour. Mix in the eggs until all is combined. Set aside.
ASSEMBLY
- Place your Medium bonMAT™ on the top of your Medium Perforated Baking Sheet.
- Roll the puff pastry directly onto your bonMAT™, into a large rectangle. Refrigerate.
- Gently spread your hazelnut cream on the top of your first puff pastry leaving 1"/2cm on the sides. Add your "13" Trinkets.
- Brush the sides of your rectangle with a bit of water.
- 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: When it is time to take your Galette out of the refrigerator, flip it onto your Silpain® / perforated baking sheet. This will allow your King's galette to rise straight-up and be crunchier.
- 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 as you wish. And with a tooth pick make 5 to 10 holes around your King's Cake so it rises evenly.
- Bake for 30 minutes at 350F/180C. (Every oven heats differently, monitor your galette from 25min)
- Once your King's Galette "Lucky 13" with Hazelnut Cream is out of the oven, let it completely cool down. Then, slide it onto your service plate. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
King's Galette "Lucky 13" with Hazelnut Cream
Amount Per Serving
Calories 421
Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 10g63%
Trans Fat 0.4g
Polyunsaturated Fat 2g
Monounsaturated Fat 11g
Cholesterol 93mg31%
Sodium 175mg8%
Potassium 45mg1%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 7g8%
Protein 6g12%
Vitamin A 366IU7%
Vitamin C 0.5mg1%
Calcium 31mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
