Cereally Galette Des Rois
Happy New Year friends!
Let's start this 2021 with a recipe that means a lot to me: la Galette Des Rois!
A few years ago I moved to Paris for a while and that was an experience that I will cherish forever. During my stay in France I met beautiful people that I still consider my close friends and I ate so much butter and cheese that I think some of it is still running in my bloodstream 😅 But among all the delicious buttery things that I've tried there, la Galette Des Rois is definitely one of my favourite 🤩
There are several versions of this cake but this is the one that I know and I used to find in every bakery in Paris this time of the year: two discs of puff pastry dough filled with an almond cream called Frangipane.
Traditionally, a small toy (called fève) is hidden inside the filling so that the lucky guest who finds it becomes the"king" or "queen" of the evening and wears a paper crown.
Well, in my Cereally Galette des Rois there is one Honey Hoops hidden inside the Frangipane filling and since I'm the only one eating it this year I'm sure I'm gonna find it and I'll be the queen of my day! 😅
I know it sounds a bit sad but while we are here waiting for the things to go back to normal and have parties and meet friends again let's at least treat ourselves and bake a tiny Galette Des Rois to make sure we are always the queen/king of our days 👸
You can find the recipe below. It's super easy, I swear!
Puff pastry dough*
--- FRANGIPANE CREAM ---
50g soft butter
50g powdered sugar
1/2 teaspoon vanilla extract or rum
62g almond flour*
--- TOPPINGS ---
1 egg yolk
Make the frangipane cream: in a bowl work together soft butter, powdered sugar and vanilla extract with an electric mixer.
Then add the egg and keep beating until the mixture is light and fluffy.
Leave the mixer and fold in almond flour with a rubber spatula.
The cream is ready: thick but easily spreadable. Leave it aside.
Roll out the puff pastry dough on your counter (on top of parchment paper! My dough was store-bought so it's included) and cut out 2 discs with a diameter of about 16cm.
Brush the borders (about 1-2 cm) of one of the disc with the egg yolk.
Spread the frangipane cream in the center of the dough and add 1 Honey Hoops on top of the cream wherever you want (this will be the "fève"/surprise of the galette).
Position the second circle of dough over the filling and press around the border with your fingertips to seal well. Then, make some cuts on the edges with a sharp knife (see picture below).
Brush the surface with the remaining yolk and make some holes with a toothpick to prevent puffing out too much during the baking process.
Garnish with a Honey Hoops crown and place it in the fridge to rest for about 40 minutes.
Preheat oven to 400°F (200°C) and bake it on the middle rack of your oven for about 20 minutes or until the galette is puffed and golden brown (cover with foil if it starts to darken too much on top).
As soon as the galette is out of the oven prepare a simple glaze mixing maple syrup and water and brush the surface to make it look shiny.
I bought a rectangular puff pastry dough and then I cut out 2 discs with a diameter of about 16cm. You can also buy 2 rounded puff pastry dough but then you need to double the amount of frangipane cream since those discs are way bigger than the ones I made.
If you don't have almond flour you can also reduce into powder the same quantity of peeled almonds using a food processor.
I brushed the surface with maple syrup and water to make it look shiny but you can also bring to a boil water and sugar together for a couple of minutes and use that syrup.
You can store this galette at room temperature for 2-3 days.
If you make it let me know! :)