Galette des Rois Recipe – French King Cake with Almond Cream

Instructions

1. Prepare the Puff Pastry

1. Follow the instructions in your reference for making puff pastry (or use store-bought puff pastry).

2. Prepare the Frangipane

1. Make almond cream following the referenced recipe.
2. Prepare vanilla pastry cream and let it cool.
3. Once the pastry cream is cold, whisk it and take 200 g.
4. Mix the almond cream and pastry cream, then stir in the bitter almond extract.
5. Refrigerate until needed.

3. Assemble the Galette

1. Roll out the chilled puff pastry into a rectangle 3 mm thick.
2. Using a 20 cm round cutter, cut out 2 pastry circles.
3. Refrigerate the pastry circles for 30 minutes to prevent deformation.
4. Using a piping bag, pipe the frangipane in a spiral shape onto one of the pastry discs, leaving a 1 cm border around the edge.
5. Place the fève (charm) off-center in the filling.
6. Brush the edges of the pastry with water to help seal the layers.
7. Place the second pastry circle on top, pressing the edges lightly to seal the galette.

4. Decoration and Baking

1. Mix the plant-based milk with a little sugar for the glaze.
2. Brush the top of the galette evenly with the mixture.
3. Using a sharp knife, lightly score the surface decoratively.
4. Make three small holes to allow steam to escape.
5. Bake in a preheated oven at 180°C (356°F) for 45 minutes until golden brown.

5. Final Glaze

1. While the galette is baking, heat the water and sugar in a small saucepan until dissolved.
2. Remove from heat and let it cool slightly.
3. Once the galette is out of the oven, brush it with the syrup to give it a glossy finish.
4. Let it cool slightly before serving.