Traditional Galette des Rois

Categories:

Pastries

Pies & Tarts

Desserts

Granulated Sugar

Ingredients

For the Quick Puff Pastry:

2 cups (454 g) cold unsalted butter, cut into cubes
3 1/2 cups (450 g) all-purpose flour
1 3/4 cup (415 ml) whipping cream
pinch of salt
1 large egg, beaten (for brushing the pastry)

For the Frangipane Filling:

3 large egg yolks
1/3 cup (67 g) Redpath Granulated Sugar
2 tbsp (15 g) all-purpose flour
1 3/4 cup (425 ml) whole milk
3 tbsp (45 g) unsalted butter
1/3 cup (28 g) ground almonds
1/2 cup (60 g) Redpath Icing Sugar
1 large egg
1/2 tsp (2 ml) almond extract

Fliptop Vase with Granulated Sugar

Instructions

How to prepare:

For the puff pastry:

1. In a large bowl, whisk together the flour and salt.

2. Toss the cubes of butter into the flour mixture, working it into the flour slightly with your hands, just to ensure each cube of butter is coated in flour.

3. Pour in the cream and stir in to form a loose dough.

4. Turn the dough out onto a lightly floured surface and press into a square with your hands.

5. Using a rolling pin, press down the dough and roll it out to the length of the pin.

6. Fold the dough carefully so that each end meets in the middle. Roll out once again to the length of the rolling pin. Fold it again, just like you did the first time, mark it with two fingers for each fold, then wrap it in plastic and transfer it to the refrigerator to rest for 30 minutes.

7. After the dough has rested, pull it out and repeat the rolling and folding process again, rolling it out and folding it two times. Wrap it back up and place it in the freezer for another 30 minutes.

8. Once again, repeat the rolling and folding process after the dough has rested, for a total of 6 folds. Rest the dough for 30 minutes more, or until you’re ready to roll out the pastry.

For the Frangipane Filling:

1. In a medium-sized bowl, whisk together the three egg yolks, granulated sugar, and flour. Set aside.

2. In a saucepan over medium heat, heat the milk until hot, but do not let it boil.

3. Slowly pour the hot milk into the egg yolk mixture, a little at a time, whisking the mixture constantly to prevent the egg yolks from cooking too quickly.

4. Once you've added all the milk to the yolk mixture, pour it back into the pot and cook over low heat, whisking constantly, until the mixture thickens, then transfer it to a bowl to cool.

5. In a separate bowl, beat the butter, icing sugar, and ground almonds together. Beat in the egg and almond extract until smooth.

6. Gradually add the almond mixture to the cooled pasty cream, stirring until well combined. Gently cover the surface of the cream with a piece of plastic wrap to prevent a skin from forming, and leave in the fridge to let it set for 15 – 30 minutes.

To Assemble:

1. Take the rested puff pastry out of the fridge and divide it in half.

2. On a lightly floured surface, roll out one half of the pastry into a large circle or rectangle, about 1/8 inch thick. Use a plate to cut a large circle out of the dough if you so desire. Transfer the rolled-out crust to a baking sheet lined with parchment paper or a non-stick baking mat.

3. Spread about 1/4 - 1/3 cup of the frangipane over the crust, leaving a wide border around the edge. Fold up the edges of the crust.

4. Roll out the second half of puff pastry into a circle or rectangle slightly smaller than the bottom crust, then carefully place over top of the filled bottom crust.

5. Pinch together the top and bottom crust with your fingers, making sure to seal the dough.

6. Using a sharp knife, carefully cut a design into the top of your crust. You can make your design as fancy or as simple as you like - we kept ours quite simple.

7. Brush the top of the dough with the beaten egg, then place the galette in the fridge for 1 hour or the freezer for half an hour.

8. Preheat the oven to 450°F (230°C). Once the galette has chilled, place it in the heated oven and bake for 10 minutes, then lower the temperature to 375°F (190°C) and bake for another 15 - 25 minutes, until the puff pastry has puffed up and all its layers are visible and a golden brown. Remove from the oven and let cool on the pan before serving. Store any leftovers in an airtight container for up to 3 days at room temperature.