January 6, 2012

Galette des Rois

It's Epiphany, so it's just time to bake a your King Cake, if you haven't made it already! This year I decided to make the French Galette des Rois, that actually comes in four different versions. If it is made of yeast dough (brioche), then it is either sprinkled with sugar or filled with candied fruits, like the one I used to bake. The other type is made with puff pastry and is also available simply sprinkled with sugar, that is the so called galette sèche or dry galette. The other kind is made with frangipane filling and that's the one I decided to bake this year according to Alain Ducasse's recipe. However, I left away the pastry cream that he adds to the frangipane. And the puff pastry from Ladurée? Oh well, it is a dream! Go for it, it's worth it and it is not that time consuming as you might think! 

(based on a recipe by Alain Ducasse)
100 g butter
100 g powder sugar
100 g ground almond

10 g cornstarch
1 egg
puff pastry
2 teaspoons amaretto
1 egg yolk

Cream soft butter, stir in powder sugar and ground almond, then stir in the egg and the amaretto. Cut puff pastry in two pieces (you need about 1/4 of the linked recipe for one 18 cm galette). Roll out half of the pastry about 1,5 mm thick, the other 2 mm and cut out two 18 cm circles. Put frangipane filling onto the middle of the bottom, glaze the sides with water and cover with the other circle. Glaze with egg yolk and chill for 20 minutes. Glaze again and decorate with a help of a cookie cutter, but be careful not to cut the pastry through. Bake for 20-25 minutes over 200°C.

Breton crêpes and galettes


Rosa's Yummy Yums said...

It is splendid! Better than any bought galette.



chriesi said...

It was all gone within 10 minutes! :))

Eline said...

Perfect patisserie!

chriesi said...

Eline thank you very much!

lamiacucina said...

sehr schön ! machst Du das Muster mit eine Schabbbbblone ?

chriesi said...

Danke! Nein, mit eine runde Ausstechform streng nach Augenmass.:)

Jen Laceda | Milk Guides said...

Looking good...!

chriesi said...

Thanks Jen!

fromBAtoParis said...

Looks Perfect! Congrats!!

Magic of Spice said...

Such a beautiful galette...very tempting!

beti said...

the presentation is everything! it's stunning

chriesi said...

Thanks so much! :)

Nicole said...

Looks great! You mentioned the galette seche, and my friend has mentioned that he likes this better. How can I modify this recipe to make a galette seche? Do I just omit the frangipane? Wouldn't that just be puff pastry though?!

chriesi said...

Nicole Chiu: Thanks! Well, yeah galette seche is basically puff pastry sprinkled with brown sugar.
Here is a recipe for it, it'a French, but should be easy to translate it:

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