Recipe: Galette des rois with almonds and Grand Marnier
January is almost over, and, alas, so is the period of galettes des rois.
Before saying goodbye to these traditional Epiphany cakes, though, I wanted to try one more recipe for this year.
This Galette des rois with almond cream, oranges and Grand Marnier is inspired by the delicate version by Yann Brys, pastry chef at Fauchon.
The recipe gives a twist to the traditional galette des rois with almond cream, by replacing rum with Grand Marnier and by adding an orange compote with candied orange peel and fresh orange supremes.
There are no complicate steps in the recipe, provided you can make puff pastry and cut orange supremes (which is not difficult at all). 🙂 Of course, you can replace home-made puff pastry with the supermarket one (or better, ask your baker).
After baking this recipe, do you prefer a filling with just almond cream or frangipane cream? 🙂
(Source: Pierre Oscar Muller Auteur)
Galettes des rois with almonds, oranges and Grand Marnier
Print recipe
Ingredients
Decoration
| 1 | Fresh orange |
| 60g | Candied orange peel (left for one hour in 15g of lukewarm Grand Marnier) |
| 15g | Granulated sugar |
| 3g | Pectin |
| 100ml | Fresh orange juice |
Almond cream with Grand Marnier
| 15g | Grand Marnier |
| 80g | Ground almonds |
| 6g | Cornstarch |
| 80g | Powdered sugar |
| 1 | Egg |
| 75g | Unsalted butter (room temperature) |
Crust
| 300g | Puff pastry (6 folds) |
Egg wash
| 1 | Egg yolk |
Directions
Almond cream
1
In a bowl, soften butter with a spatula to give it a creamy texture and add sugar to obtain a thick dough
2
Incorporate the egg and then the almond flour
3
Add the cornstarch and finally the Grand Marnier
4
Stir with a spatula until all ingredients are combined
Assembling the galette
5
Roll out the puff pastry (after the 6 folds, you can roll it out in two directions, turning it 90° each time) to a large 3mm-thick rectangle.
6
Using a lid or any round object, gently cut two rounds of puff pastry with a pointed knife (the top should ideally be about 1cm bigger than the bottom)
7
Flip the bottom round, place it on parchment paper and pipe a spiral of almond cream on the round, leaving a 3cm edge
8
Don't forget to put your "fève", a small object that is not to be eaten (and is NOT made of plastic!). Put it on the side, otherwise there will be no surprise when cutting the galette.
9
Brush the edge with water.
10
Place the top round on the bottom one, covering completely the cream and trying to match the edges as much as possible. (Tip: the puff pastry must be cold enough to be handled easily; you can move the top round by folding it in half first)
11
Make sure the top part adheres to the bottom one, by pressing slightly with your fingers all around the edge.
12
Press well a second time to ensure the top part adheres to the bottom part (don't be afraid to leave your finger marks)
13
Adjust the shape of the galette by cutting uneven parts then flip the galette so that the top becomes the bottom (important! This way you will decorate the smoother part)
14
Decorate the side of the galette by making an inward mark with the back of a knife blade every 2cm
15
Brush completely the top with the egg wash and make a small hole in the centre of the galette with the tip of a knife. This will prevent the puff pastry from rising excessively and cracking.
16
Make a decoration on the top with the tip of a pointed knife (I drew some curves from the centre). Make sure not to cut the puff pastry completely otherwise the dough will crack while baking. Also make 5-6 small holes in the decoration lines to make sure the air can escape providing a proper rise. Store in the fridge for 3 hours.
17
Mark the decoration lines a second time with the tip of the knife. Finally bake at 200°C for around 10 minutes then let the oven reach 180° C and bake for 25-30 more minutes, until the galette becomes a golden brown. Let cool down on a wire rack.
Decoration
18
While the galette is in the oven, mix the sugar and pectin together.
19
Bring the orange juice to a boil in a saucepan and add the sugar and pectin. Bring to a boil again and then store in the refrigerator.
20
When the orange compote is cold, mix it with an immersion blender to smoothen it, then place it on top of the cooled galette, in the centre with some candied peel cubes
21
Get all the supremes from the fresh orange and place them in a circular pattern on the orange compote
Note
- 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.
- The galette should be eaten the same day it is baked. Storing it at room temperature for more than 1 day is possible, but the crust will get slightly moist and definitely not crunchy anymore.
- You can brush the fresh oranges with neutral glaze for additional shine.
