Galette Des Rois

Recipe from Kitchen Secrets by Raymond Blanc.

This dessert is only served once a year and every child in France is waiting for 6 January (Epiphany). To honor the Kings who traveled thousands of miles to welcome our Saviour…maybe a white lie! It was probably organized by an opportunistic pâtissier who saw the opportunity of a huge market. It is a marvelous party dessert as it is the custom to hide two little figurines in the almond cream. The ones who find them will become the King and Queen for the day and of course have all of their wishes realised.  Two crowns would be perfectly befitting the winners. It is also a remarkably simple dessert as you can buy the puff pasty and the almond cream takes just a few minutes to make.

Special equipment: Peel and baking stone, 20cm and 22cm ring or plate to cut out pastry disks, rolling pin.

 

914 Galette Des Rois Portrait MAIN IMAGE

 

Ingredients Required

For the puff pastry
400g Puff pastry, all butter, ready rolled (*1)
For the almond cream
75g Butter, unsalted, at room temperature
75g Icing sugar
75g Almond, powder
1 Egg, free range/organic, whole
1 Egg yolk, free range/organic (*2)
1 tbsp Dark rum or cognac

Cooking Method

Cutting out the circles of pastry

You will get two sheets of pastry – 35 / 22.5 cm in a pack, so cut a 20cmØ for the base from one sheet and a 22cm circle for the top out of the other sheet; refrigerate for a minimum of 1hour (*3). Any excess pastry can be kept for other use.

Making the almond cream

Preheat the oven to 180°C. In a large bowl, whisk all the ingredients together and mix to a smooth texture; reserve in the fridge.

Making the Galette

Spoon the almond cream into the centre of the puff pastry reserved for the base. With a palette knife spread the cream into an even circle leaving a 2cm gap from the edge.  Brush the beaten egg yolk mixture around the 2cm gap and carefully drape the top circle of pastry neatly on top, press gently to expel all the air and using your thumb seal the pastry all around the edge. Chill or deep freeze the galette for 1 hour to firm up the pastry and with a sharp knife, trim the edge of the galette to an even circle so that it rises evenly (*4).

With the back of a knife crimp the outside edge of the pastry all around (*5). Here you can use your artistic flair. 

Scoring the Galette & egg washing

Brush the Galette with beaten egg yolk. With the side of a fork or back of a knife, start from the centre of the Galette and score a spiral right up to the edge of the pastry.  Repeat this to achieve an attractive design (if you feel unsure you could just simply criss cross the top of the galette). 

Cooking the Galette

Cook in the preheated oven at 180°C for 45 minutes. Leave it to rest for 5 minutes before serving.

 

Alternative dessert recipes:

* Bûche de noël

* Iced coffee parfait

* Mince pies

120 154 KS Paperback

Recipe from Kitchen Secrets by Raymond Blanc, published by Bloomsbury. 

Recipe © Raymond Blanc 2011.

Photograph © David Griffin 2014.

Video © BBC Raymond Blanc Christmas Feast 2011.