Galette des Rois

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Portion:1 piece (~30cm)

Ingredients

    • Puff pastryOr homemade with enough for 2 ~30 cm circles2pcs
    • Egg Yolkfor egg wash
  • Pastry Cream
    • Milk
      250ml
    • Egg Yolks
      2
    • Sugar
      62.5g
    • Flour
      25g
    • Vanilla
      1pcs
  • Almond Cream
    • Butterroom temperature100g
    • Sugar
      100g
    • Eggsmedium2
    • Almondsground200g
    • Amber Rumoptional, but recommended45ml

Step 1 - Pastry Cream

Combine one third of the sugar with the milk in a saucepan. Split the vanilla pod lengthwise and scrape out the seeds. Add both the seeds and the pod to the milk. Bring to a gentle boil while stirring. In a bowl, whisk the egg yolks with the remaining sugar until pale and creamy. Add the flour and whisk until smooth. Gradually pour the hot milk into the egg mixture while whisking continuously to prevent curdling. Remove the vanilla pod, then return the mixture to the saucepan. Cook gently over medium heat, stirring constantly, until the cream thickens and begins to bubble. Transfer the pastry cream to a bowl, allow to cool slightly, then cover the surface directly with plastic wrap to prevent a skin from forming. Refrigerate until completely cold.

Step 2 - Almond Cream

Cream the softened butter until smooth. Add the sugar and beat until fully incorporated. Add the eggs one at a time, mixing thoroughly after each addition. Stir in the ground almonds and the rum until homogeneous. Fold in the cold pastry cream until smooth. The finished almond cream should be thick, stable, and able to hold its shape; if necessary, chill briefly to firm it up.

Step 3

Prepare the first sheet of puff pastry on a baking surface. Using a plate as a guide, trace a circle approximately 30 cm in diameter without cutting through the dough. Spread or pipe the almond cream evenly within the circle, leaving a clean border of 1 to 1.5 cm. Lightly moisten this border with water, then carefully place the second sheet of puff pastry on top. Press gently around the edges to seal, using a fork if desired. Cut out the circle and carefully place the galette onto a plate. Brush the top with egg wash, avoiding the sides to allow proper rise. Chill for several hours. Preheat the oven to 190 °C. Before baking, apply a second layer of egg wash. Pierce a small hole in the center to allow steam to escape. Optionally score a decorative pattern using the back of a knife without cutting into the dough. Bake for 30 to 40 minutes, until evenly puffed and deep golden brown.