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Galette des Rois

Puff pastry and frangipane for Epiphany, with a fève inside. Whoever gets it wears the crown.

par

Prép.
60 minutes
Cuisson
45 minutes
Total
6 hours
Pour
1 Galette (ø24cm), 8 parts

Components

Further Ingredients

  • 1 fève

  • 1 egg + 1 egg yolk (egg wash)

  • 50g water (syrup)

  • 50g sugar (syrup)

Further Improvements

  • Not tried yet. The frangipane (2/3 crème d’amande, 1/3 crème pâtissière) is the Parisian classic, crème d’amande alone is denser and works too.

  • Without the 30 minutes of rest the dough shrinks and the galette opens on the side.

Directions

  • Prepare the pâte feuilletée.

  • Prepare the crème pâtissière with vanilla and let it cool down completely.

  • Prepare the crème d’amande, whisk the cold crème pâtissière until smooth and mix it in. That’s the frangipane.

  • Split the dough in two, roll each half to 3mm and cut two ø26cm discs with a plate as a guide. Fridge for 15 minutes.

  • Put one disc on a baking sheet with parchment. Spread the frangipane in a ø20cm circle, leaving a 3cm border.

  • Hide the fève in the frangipane, near the edge so the knife doesn’t hit it.

  • Brush the border with water, cover with the second disc and press the edges firmly, without trapping air.

  • Let it rest in the fridge for 30 minutes, then trim it to ø24cm with a straight cut and mark the edge with the back of a knife (chiqueter).

  • Brush with egg wash, fridge for 15 minutes and brush a second coat.

  • Draw the pattern with the tip of a knife without cutting through and poke 5 small holes for the steam.

  • Bake at 200°C for 10 minutes, then at 180°C for 30-35 minutes until deep golden.

  • Boil the water and sugar, brush the hot galette with the syrup and put it back in the oven for 2 minutes so it shines.

Steps

1. Pâte Feuilletée

Ingredients

  • 250g flour (T45 or T55)

  • 125g cold water

  • 5g salt

  • 190g cold butter (tourage)

Directions

  • Mix the flour, salt and water quickly into a ball, do not knead it (détrempe). Wrap it and put it in the fridge for 1 hour.

  • Flatten the butter between two parchment sheets into a 13x13cm square. It should be cold but bendable, like the dough.

  • Roll the dough into a 20x20cm square, put the butter in the middle turned by 45° and fold the corners over it like an envelope.

  • Roll it into a 15x45cm band and fold it in three. Turn it by 90° and do it again. That’s 2 turns, fridge for 30 minutes.

  • Do 2 more turns, fridge for 30 minutes, then the last 2 turns, 6 in total.

  • Keep it in the fridge for at least 30 minutes before using it.

2. Crème Pâtissière ×0.25

Ingredients

  • 130ml whole milk

  • 1 egg yolks

  • 25g sugar

  • 10g cornstarch (Maïzena)

  • 5g butter

  • 0.5 tsp flavour extract (coffee, vanilla, whatever)

Directions

  • Heat the milk to a simmer.

  • Whisk sugar, cornstarch and egg yolks in a bowl.

  • Pour the hot milk over the mix, then return to the pan.

  • Boil for 1 minute while whisking constantly.

  • Off heat, add the butter and flavour extract.

  • Cover with film “au contact” and chill.

3. Crème d'Amande

Ingredients

  • 100g soft butter

  • 100g sugar

  • 100g almond powder

  • 2 eggs

  • 1 tbsp amber rum

Directions

  • Whisk the butter and sugar until creamy, but not airy. Air makes it puff and leak while baking.

  • Add the almond powder, then the eggs one by one, then the rum.

  • If it’s too soft to spread, put it in the fridge for 30 minutes.

Category: pastry