Galette des Rois Recipe: Almond-Filled French King Cake

Galette des Rois Recipe: Almond-Filled French King Cake

Yield: 8 to 10  |  Total time: 3 hours
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Photos, text, and recipe by Christa Montgomery.

Two important ingredients make up the French Galette Des Rois – flaky, buttery puff pastry and rich crème d'amande, a delicate filling with almond meal as the shining star. I adapted my recipe from the wonderful blog, Chocolate and Zucchini.  As for the puff pastry, you can go two ways with this. The first and most sane way is with frozen puff pastry.

Or, you can make it yourself.  This was my first attempt at making the galette and deep inside, I had this feeling that I needed to try homemade puff pastry. Perhaps the spirit of Julia Child was coming through, so I pulled out my copy of Julia's “Mastering the Art of French Cooking” and quickly thumbed to the homemade vols-au-vent recipe. Now I don’t know about you, but my time is limited and I was quickly disappointed to see how long it would take. Sure, if I was my 6-year old vision of the adult me I would have all the time to make this glorious flaky delight in my Parisian kitchen.  Alas, I do have a full-time job and quickly went to the internet in search of a “quick” version.  Ashley Rodriguez of the blog, Not Without Salt, has a great quick version. I love that she notes that you will think she has led you horribly astray in the beginning stages of the puff pastry dough. I was definitely cursing ever so slightly as I tried to do the first folds, but she was definitely right: Stick with it, and you will want to have this very versatile dough at your disposal at all times! Ashley's recipe makes enough puff pastry for three galettes. You can divide into three servings and freeze what you are not planning to use right away.

You can prepare the filling the day before and let chill in the refrigerator.  At the very least, let it chill for an hour.



ingredients:

  • Quick Puff Pastry
  • Crème d'Amande
  • Egg Wash: 1 egg mixed with 1 tablespoon milk
  • about 1/4 cup apricot jam, thinned with a bit of warm water

    For the Crème d'Amande (adapted from Chocolate and Zucchini)

  • 125 grams (9 tablespoons) unsalted butter, softened
  • 125 grams (1/2 cup plus 2 tablespoons) sugar (I used organic cane sugar)
  • 130 grams (1 cup plus 3 tablespoon) almond meal (I used Bob’s Red Mill Almond Meal)
  • 8 grams (1 tablespoon) corn starch
  • A good pinch sea salt
  • 2 large eggs
  • 1 tablespoon Grand Marnier
  • Zest of ½ orange

directions:

  1. Make puff pastry according to recipe or thaw store-bought frozen puff pastry.  To make the crème d'amande: beat butter until creamy and smooth. Combine sugar, almond meal, cornstarch and salt in a medium bowl; stir with a whisk to remove any lumps.  Add sugar-almond mixture to creamed butter and mix until smooth.  Add eggs, one at at time; mix until just blended.  Stir in Grand Marnier and orange zest; set aside.

TO ASSEMBLE:

  1. Preheat oven to 350 degrees Fahrenheit. Have a floured cutting board and a greased 8-inch springform pan ready.
  2. Roll out puff pastry in one 8-inch round and one 9-inch round. Place your 8-inch round into the greased springform pan. Place the Crème d'Amande filling into the center of the round (see picture below) and brush the outer edge with an eggwash.
  3. Top the round with the slightly bigger rolled out puff pastry and seal the edges. Brush the top of the galette with egg wash. Place pan on a baking sheet in case of any butter run off during baking.  Bake for approximately 30 minutes or until the top is golden brown. Once you remove it from the oven, immediately brush with about 2 tablespoons of apricot jam. If you do not have any jam, you can brush with simple syrup as well.

photos and recipe by Christa Montgomery

Date Published: February 8, 2013
1 comment

All recipes have been tested by the Test Kitchens unless otherwise noted.

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Comments

  1. February 14, 2013 4:05 pm by Zimbo Reply

    Why on earth would you put it in a springform tin to bake?!?! You want the heat to circulate around the galette so that the pastry puffs and turns a deep brown. Madness.

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