Recipe: Galette des rois with frangipane cream
I recently wrote that the galette des rois is the traditional cake for the Epiphany in France and is eaten throughout January (read my previous article to find out what a galette is, and what’s the tradition behind it).
It is made of a crunchy puff pastry exterior with a creamy filling (usually the predominant flavour is almond) and whoever finds the small “fève” (a small sculpture hidden inside the cake) becomes “king/queen for a day”.
Last year I mademy first attempt at making a galette des rois, and although the result was tasty, the appearance was, well… have a look here.
So this year it was a great satisfaction to come out with something much nicer!!!
As first step-by-step recipe of galette des rois on the blog, I chose to go traditional and I opted for a filling of frangipane cream, a delicate mix of almond cream and pastry cream.
Of course I also made the puff pastry myself, but you can buy a ready-made one at the supermarket (just be aware that it will never be as good as mine!) 🙂 and in that case making a galette becomes a super easy and quick job!
Now who will be king or queen for a day? 🙂
Galette des rois with frangipane cream
|300g||Puff pastry (6 folds)|
|75g||Unsalted butter (room temperature)|
|1/2||Vanilla bean, split|
|1||Egg yolk (beaten)|
Assembling the galette
The egg wash should be used before making the decoration to ensure the lines are visible and of a different colour in the baked product. Remember that the scraps of puff pastry cannot be mixed together and rolled out for a high-rising product such as the galette. Nevertheless you can put them one on top of the other (to keep the layers intact) and roll them out to make fruit tarts or a napoleon.