As mentioned earlier, my goal for today was to tackle a French pastry called Galette des Rois à la Frangiapane. In France, this pastry is eaten primarily around the holidays. Clotilde does a nice job of describing the tradition surrounding its presentation, though after reading her blog, For today, I completely disregarded the step involving hiding a feve – which could either be a fava bean or a little “favor” such as a plastic baby or plastic Disney princess figurine.
There are easy versions of this recipe and there are more complex. I chose a more complex, but still relatively easy recipe by Cindy. Cindy does not use store bought almond paste, but makes her own version which includes the addition of a crème patissiere (pastry crème).
Galette des Rois (adapted from Cindy’s recipe)
1 cup whole milk
2 egg yolks
1/4 cup granulated sugar
2 tablespoons all purpose flour
1 teaspoon vanilla extract
1 cup plus 2 tablespoons blanched almonds, toasted lightly
7 tablespoon granulated sugar
7 tablespoons unsalted butter, salted
1 tablespoon of rum
1 teaspoon vanilla extract
1 teaspoon almond extract (optional)
1 17.3 oz package puff pastry (or 1 pound homemade), thawed
1 egg yolk
First, make the Creme:
Place milk in a saucepan and heat over low. While keeping an eye on the milk and watching that it doesn’t break into a boil, whisk together egg yolks and sugar in a separate bowl. Whisk in flour. Bring milk to simmer. Whisk 1/3 cup of the hot milk into the egg mixture. Slowly whisk egg/milk mixture into saucepan with simmering milk, whisking constantly. Raise heat slightly, whisking constantly, and cook for about 1 minute or until mixture is thick. Pour into a clean bowl. Whisk in vanilla. Set aside to cool while you prepare the filling. If you prefer, you can do this step a day or hours in advance and chill in refrigerator until ready to use.
Second, make the Almond Filling:
Grind toasted almonds in a food processor. In a mixing bowl, beat together sugar and softened butter. Add eggs, one by one. Add rum and vanilla.
Third, make Frangipane. Add half of the pastry cream (about 1/2 cup) to the almond mixture. At this point, it might be a bit liquidy. Chill mixture in the refrigerator for an hour or more to firm it up a bit. You may be able to skip this step. Mine needed to chill a bit.
Line a cookie sheet with parchment paper. Roll one sheet of puff pastry into a 12 inch circle. Spread the frangiapane on the dough leaving a border of a little over an inch. Roll out the second sheet of puff pastry and form a larger circle. Lay it on top of the frangipane. Press down the edges tightly to seal in the frangiapane. Chill for 30 minutes. (I forgot to chill mine after filling and I think it caused some leakage. Using a pastry brush, brush the entire galette with egg yolk. (I didn’t do this very well which is why my galette is streaky looking).
Bake at 400 degrees F. for 25-30 minutes. Cindy used different baking times, but I suspect most Americans will use Pepperidge Farm puff pastry and that’s the temp they gave on the box.
The “grams” thing on my kitchen scale doesn’t work anymore, so instead of using weights, I used volumes. I used a bit less flour in the pastry crème, but that was about the only change made.
Here are some pictures from this morning. Blanched almonds first. I toasted them and got that out of the way (400 for about 7 minutes).
The pastry creme looked like this.
Puff pastry! Pepperidge Farm is the only brand around. It’s pretty reliable.
Before baking (the point where I should have chilled it).
After baking. This is after I trimmed out all the leaks.
And here’s a cut slice.
Have ready: 1 heavy saucepan, 2 clean glass bowls, 1 large mixing bowl, maybe a food processor, parchment lined baking sheet.
If you’d like my adapted version of the recipe, keep reading. Otherwise, I highly recommend just following Cindy’s as she directs.