Salted Caramel French King’s Galette
Last year I had made my Inverted Puff Pastry following the recipe from Cédric Grolet. I believe I shed tears the entire time I was preparing it. This year with a house full, there was not a chance for me to repeat it, even though it was quite amazing last year!
I bought mine at Trader Joe’s, after my Friend Karin recommended for me to stock-up which I did when I went to Salt Lake City last month. I’m very happy with the results, even though I forgot to put the “Fève” (Trinket) in it and to flip it over before brushing the egg wash.
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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Salted Caramel French King’s Cake
Equipment
Ingredients
SALTED CARAMEL SAUCE
- 1/4 cup (60 g) butter
- 1/2 cup (110 g) brown sugar
- 1/2 cup (100 g) sugar
- 1/2 cup (120 g) heavy whipping cream
- 1 tsp (4 g) Vanilla extract
- 1 tsp (6 g) salt
ALMOND FILLING
- 1 1/4 cups (140 g) almond flour
- 2 eggs (Beaten)
EGGWASH
- 2 egg yolk
- 2 tsp (10 g) milk
Instructions
SALTED CARAMEL SAUCE
- Place butter in a small sauce pan and heat on low. When it is almost melted, add at once, both sugars, the heavy whipping cream, vanilla extract and sea salt. Carefully bring it to a boil.
- Continue stirring until the caramel thickens about 8-10min. Then let it cool down (preferably overnight, or min. 6 hours)
KINGS' CAKE FILLING
- In a mixing bowl, beat the salted caramel sauce on medium-low until soft for about 1 minute on medium high speed.
- Add the eggs and continue beating until light and fluffy about 3 minutes.
- Then, fold the almond flour and let it set in the regrigerator for about an hour.
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 Salted Caramel almond cream on the top of your puff pastry leaving 1"/2cm on the sides.
- Now, it's time to add your Trinket (1, 2 or more).
- 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 (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 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 as you wish. And with a tooth pick make 5 to 10 holes around your King's Cake so it rises evenly.
- Bake for 40 minutes at 350F/180C. (Every oven heats differently, monitor your cake from 35min)
- Once your Sales Caramel Kings' 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
