Best 4 Galette Des Rois Recipes

TWELFTH NIGHT CAKE OR KING CAKE(GALETTE DES ROIS)

Steps:

• On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.
• Repeat this step with the second block of puff pastry.
• To make the filling, combine milk, butter, sugar, vanilla and cornstarch. Add the three lightly beaten eggs and mix until well blended.
• Cook in a pot at low heat stirring continually until it thickens or prepare this in the microwave stopping from time to time to stir it (I prefer to prepare this in the microwave).
• Now take from the heat away, add grated lemon zest, rum and ground almonds.
• Stir all together well.
• To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper.
• Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg.
• Place a trinket or dried bean in the filling.
• Place the second round of pastry over the filling, pressing the edges to seal.
• Using a sharp paring knife, decorate one round with "s" cuts, like swirly spokes going from the centre to the edge of the round or make some cuts "v" shaped cuts with scissors.
• Glaze the top with lightly beaten egg.
• Chill in the refrigerator for 1 hour.
• Preheat oven to 375°F.
• Remove and bake for 30 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool.
• Decorate with the gold paper crown.
• Note: if it is your first time observing this tradition, don't forget to warn everyone about the hidden charm or bean!

GALETTE DES ROIS

Steps:

• For the cream filling: Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum and vanilla. Beat until smooth with a fork. Cover and chill until firm, at least 1 hour.
• For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. Lay the smaller round of chilled dough on a dampened baking sheet. Spread the chilled cream filling over, leaving a good 1-inch/2.5 cm margin all around the edge. Hide a bean somewhere in the cream. Brush the border with egg wash. Lay on the top round and press the edges well to seal. Score the edge all around with the blunt side of a knife to seal. Make a cross in the center for steam to escape and draw spirals out to the edges for decoration. Brush with egg wash all over the top, avoiding the edges, so that they'll puff up easily. Chill in the freezer until very firm, about 20 minutes.
• Preheat the oven to 450 degrees F/230 degrees C. Bake the cake until puffed up high and dark golden in color. Sprinkle with a thin coating of confectioners' sugar and blast under the broiler or melt with a blowtorch. You can also brush with melted apricot jam for a glaze.

GALETTE DES ROIS-KING CAKE

Steps:

• Preheat oven to 450 degrees. With an electric beater, mix all the ingredients for the frangipane cream just until blended. On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash (beaten egg yolk). Spread half of the frangipane cream on the center and place the second circle on top matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling. If making 2 galettes use remaining cream and follow the same method for preparation.
• Decorate the galette with a fork, press edges together all around-no pricking. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. Brush the surface with egg wash being careful no to get any on the sides.
• Bake the galette in the center of a preheated 450 degree oven for 15 minutes then 350 degrees for 30 minutes. For the last 5 minutes, sprinkle with powdered sugar and bake until golden brown. Serve warm with gold paper crown on top.
• For the tradition of Epiphany in the privacy of your kitchen cut the galette in as many parts as people in the party. In one of them, insert a little ceramic toy (big enough to prevent swallowing). In the old days, they used a dried fava bean, so to this day it is still called "la feve." Everyone picks 1 piece of galette the one who discovers the toy is made the king of the day and wears the crown. He picks a queen by putting the toy in her glass and everyone raises his or her glass and applauds. Same process in reverse if a lady finds the toy. Tradition says that the next party should be at the king's expense.

GALETTE DES ROIS

Steps:

• Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
• Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
• Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
• Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
• Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
• Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.