Happy 2021! The 6th is king’s day and there is nothing like a galette des rois to celebrate.
You can buy puff pastry or depending how confident you are make your own. It took me a couple tries to get it right but quite enjoy making semi rough puff pastry now. The best recipe I have found is this one and this one. Spatuladessert does amazing galette des rois including puff pastry. It has a great how to roll and fold puff pastry diagram guide.
Now for the galette des rois itself. Couple of celebrity chef recipe – David lebovitz and Raymond Blanc or French a la cart which has 3 variation recipes.
I ended mashing a bit all the recipe and adding Yuzu curd. Used a 23 cm sandwich spring tin which was really handy. I used the bottom spring as a guide to cut out the puff pastry and the inner opening as a guide for the filling. It was also handy to store puff pastry disks in the fridge.
Ingredients
- 100 g almond flour
- 70 g icing sugar
- 30 g Demerara sugar
- 1/4 tsp salt
- Zest 1 tangerine
- 100 g unsalted butter cubed room temperature
- 2 large eggs room temperature
- 2 tbsp Cointreau/ gran marinare
- 2 tbsp Yuzu curd
- 500g puff pastry
- 1 feve and gold crown
Glaze
- 1 egg yolk
- 1tsp milk
Recipe
- Mix well almond flour + icing sugar + Demerara sugar + salt + tangerine zest. Making sure that you don’t have any clumps from the icing sugar.
- Cream the butter with the sugar/almond mixture.
- Add eggs, one at a time
- Add Cointreau + Yuzu curd.
- You now have pate d’amande. Cover and store in the fridge.
- Divide your puff pastry into 2. Roll out and make two 23cm disk. Cover and refrigerate with the pate d’amande for 45min.
- Preheat the oven at 180C.
- Take one of the disk out and gently draw a circle around 20 cm. Fill the circle with the pate d’amande. Put the feve somewhere random in the pate d’amande. Wet the edges with some water and put the 2nd disk on top. Press the edges together and be carful of air bubbles.
- For a proper seal and classic bit of decoration, us two finger tips press down on the edge and put the blunt edge of the knife between the finger tips. Do this all the way around to get a scallop pattern edge.
- Mix the egg yolk + milk with a pastry brush and glaze the galette. For optional patterns, using a knife gently and making sure you don’t cut too deeply create the pattern of your choosing. The classics are swirls from the centre or my favourite lines with opposing diagonals inside.
- Bake for 30 min or golden brown on top.