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 organised by an opportunistic pâtissier who saw the opportunity of a huge market. It is a marvelous party dessert as it is 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 for 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)
½ Egg yolk, free range/organic, beaten (*2)
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
1 tbsp Dark rum or cognac
For the glaze
1 Egg, free range/organic, whole
½ Egg yolk, free range/organic
1½ tsp Single Cream

Cooking Method

To cut out the pastry

Using metal rings or plates as guides, cut out a 20cm round from one pastry sheet for the base, and a 22cm round from the other for the top. Place on a tray and refrigerate for a minimum of 1 hour (*3). Any excess pastry can be kept for other use.

To make the almond cream

In a large bowl, whisk the butter, icing sugar, ground almonds, whole egg, egg yolk and rum or Cognac together to a smooth paste. Cover and refrigerate until ready to assemble.

To make the galette

Spoon the almond cream onto the centre of the puff pastry base. Using a palette knife, spread the cream evenly over the pastry, leaving a clear 2cm margin around the edge.

Brush the pastry rim with beaten egg yolk and carefully drape the other puff pastry circle neatly over the top. Press the pastry edges gently together to seal and expel all air, using your fingers and thumb. Cover loosely with a sheet of greaseproof paper and refrigerate or freeze for 1 hour to firm up the pastry before finishing (*4).

To finish the galette

Preheat the oven to 180°C/Gas 4 and place a baking stone or baking tray inside to heat up. Using a sharp knife, trim the edge of the galette to neaten. With the back of the knife, crimp the edge of the pastry all around (*5).

For the glaze

Lightly beat the egg, egg yolk and cream together until evenly blended. Brush the galette with the glaze.

Now, using the back of a knife, score a spiral of curved rays starting from the centre of the galette and extending right to the edge. Alternatively, you could simply criss-cross the top of the galette with the knife.

To bake the galette 

Carefully slide the galette onto the preheated baking stone or tray in the oven and bake for 45 minutes until the pastry is crisp and golden brown. Carefully lift the galette onto a wire rack and leave 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.