"Galette des Rois" with Pears & Almond Cream

Indulge in a slice of French culinary tradition with this irresistible Galette des Rois! Tantalizing pears and luscious almond cream make this dessert fit for a king or queen!

Prep Time 20

Bake / Cook Time 30

REFRIGERATE 30

Total Time 1 20

Equipment

Ingredients

▢ 2 Puff pastry sheets

PEARS

▢ 3 pears (Large or 6 Medium)
▢ 2.65 oz (75 g) sugar
▢ 0.35 oz (10 g) butter
▢ 1 tsp (5 g) vanilla bean paste

ALMOND CREAM

▢ 5.29 oz (150 g) butter (Softened | At Room Temperature)
▢ 5.29 oz (150 g) almond flour
▢ 3.53 oz (100 g) powdered sugar
▢ 2.12 oz (60 g) all-purpose flour
▢ 2 eggs
▢ 1 egg yolk (For the egg wash)

Instructions

Roll the first puff pastry directly onto your work station. Cut out a nice big leaf (like a pear leaf). Refrigerate and save the scraps for another recipe.

PEARS PREPARATION

In a medium sauce pan, heat on medium low the butter. When it is melted, add the diced pears (skin off - about 24 oz | 680 g net), the sugar and vanilla bean paste. Let the pears cook until they are soft but not completely cooked like you would do for a pear sauce. When ready, remove from heat. Place them in a sieve to drain the syrup and set aside to cool down.

ALMOND CREAM PREPARATION

In a mixing bowl, cream the softened butter and powdered sugar together. Add the almond flour and all-purpose flour. Mix in the eggs until all is combined. Set aside.

ASSEMBLY

Take the puff pastry out of the refrigerator and transfer the leaf onto your Medium Bonmat on the top of the Medium Perforated Baking Sheet.
Scoop the almond cream into the center of the puff pastry. Use the mini offset spatula to level it leaving about 1 inch | 2.5 cm on each side. You may use a pastry bag as well.
Arrange the cooled diced pears on top and add your favorite trinket. Then, brush the sides of your galette with a bit of egg yolk or water.
Roll the second puff pastry directly onto of your preparation. Press all around to seal it. Then, cut the sides onto a leaf. Brush your galette with the egg yolk. Return to the refrigerator for 30 minutes.

BAKE!

Preheat oven to 350F/180C.
Take your Galette out of the refrigerator. With a sharp knife, design the top Pastry into a leaf. And with a tooth pick make 2 to 3 holes at the center to allow the steam to go through while it is in the oven.
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" with Pears & Almond Cream is out of the oven, let it completely cool down. Then, slide it onto your service platter to sort the King and Queen for the day. Enjoy & Bon Appétit!