This exquisite Galette des Rois features an inverted puff pastry, creating an exceptionally flaky and buttery crust. The filling is a rich almond cream, known as frangipane, enhanced with a touch of amaretto and bitter almond. This traditional French pastry is a festive treat, celebrated every January to mark the Epiphany.
Why You’ll Love This
The inverted puff pastry ensures layers that are both tender and crisp, providing the perfect contrast to the smooth, fragrant almond cream inside. The additional steps involved in preparing the pastry pay off with every delicious, buttery bite. This galette is not just a dessert; it’s a centerpiece that brings tradition and celebration to your table.
Perfect Occasion
Traditionally served on Epiphany, this Galette des Rois is perfect for any winter celebration or as a luxurious treat to enjoy with family and friends. It’s also a fantastic choice for special occasions or as a culinary project for those looking to challenge their baking skills.
Decoration Tips
Before baking, the top of the galette can be intricately scored with patterns such as curved lines or a lattice, and brushed with egg wash to achieve a golden, glossy finish. Sprinkling pearl sugar or sliced almonds on top before baking adds texture and visual appeal. Serving it slightly warm highlights the buttery aroma and tender filling.
For the Inverted Puff Pastry:
- Détrempe:
- 15cl cold water
- 18g fleur de sel
- 350g all-purpose flour
- 115g high-fat butter, room temperature
- Beurre Manié:
- 375g high-fat butter, room temperature
- 150g flour
For the Almond Cream:
- 100g butter, softened
- 80g eggs
- 100g sugar
- 100g almond powder
- 5g cornstarch
- 8g amaretto
- A few drops of bitter almond extract
Instructions:
- Prepare the Détrempe:
- Dissolve salt in water. Mix gently with flour and softened butter just until combined, then finish mixing by hand on a work surface. Form into a rectangle and chill.
- Prepare the Beurre Manié:
- Combine butter and flour until smooth. Form into a rectangle, either between parchment paper or chilled and then rolled out.
- Laminate the Dough:
- Wrap the détrempe with the beurre manié like a book. Perform two double turns, resting the dough for 2 hours in the fridge between each. Finish with one single turn and rest for another hour.
- Roll and Cut the Pastry:
- Roll out the pastry and cut two circles larger than the desired final size. Let them rest in the fridge as they will shrink slightly.
- Prepare the Almond Cream:
- Cream the butter and gradually add eggs, sugar, cornstarch, amaretto, and almond extract. Fold in almond powder. Freeze to facilitate assembly.
- Assemble the Galette:
- Place the frozen almond cream on the first pastry layer. Top with the second pastry circle, sealing the edges with water. Trim with a razor blade using a template for a perfect circle. Flip the galette to have a flat surface on top.
- Decorate and Bake:
- Score the top with a decorative pattern. Apply an egg wash twice, 15 minutes apart, keeping it chilled between. Bake at 170°C (338°F) for 40 minutes, then reduce to 160°C (320°F) for 5-10 minutes.
Enjoy this regal Galette des Rois, a beautiful blend of craftsmanship and flavor, perfect for celebrating traditions and indulging in a little baking magic!
