Recipe for the “Galette des Rois”
In France, the new year always starts with a traditional “Galette des Rois” or “King cake”. Our colleague Caroline SCERRA-NICOLAS from the legal department shares her recipe for 6 gourmets.
GALETTE DES ROIS
If you don’t want to make your puff pastry yourself, buy two rolls of ready-made pastry. For those among you who want to try your hand at making your own, you will find the recipe here.
Step 1: The almond cream
Ingredients
- 100 g of butter
- 100 g of ground almonds
- 100 g of egg (approximately 2 eggs)
- 100 g of sugar
- 10 g of flour
- Natural almond essence to taste (optional)
Knead the butter with your hands until it is soft (you can remove it from the fridge the night before). Beat the butter with the sugar and ground almonds (using a spatula or spoon, not a whisk).
Add the eggs and beat until the texture is thick and creamy.
Step 2: Assembling the galette
- Switch on your fan oven at 200°C.
- If you are using store-bought pastry, simply unroll it.
- If you are using your own home-made pastry, cut it in two and cut two circles approximately 20 cm in diameter (you can use a cake mold or pan lid as a template).
- Place your almond cream in the center of the circle and spread it evenly, leaving at least 3 cm around the edge to avoid the cream leaking out during baking.
Don’t forget to put the “fève” (which is the little charm hidden inside the galette) on the almond cream.
- Moisten the 3 cm edges with a brush to make sure it adheres to the second circle. Lay the second circle of puff pastry on top and press firmly all the way around the almond cream and on the edges to make sure the two circles are sealed together.
- Brush the galette with egg yolk using a brush.
- Put your galette into the fridge for 15 minutes. Then decorate the top using the blunt side of a knife and brush with egg yolk again.
- Bake it in the oven for 10 minutes and then lower the temperature to 180°C and continue baking for another 30 minutes. The galette should be golden and baked underneath.
Leave to cool and enjoy!
Recipe for puff pastry
Ingredients:
- 250 g all-purpose flour
- 125 g of water
- 5 g of salt
- 30 g of melted butter
- 165 g of butter with 82% fat
Mix flour, water and salt, and the 30 g of melted butter to make a smooth ball of dough.
Wrap in cling film and leave to rest for 30 minutes in the fridge.
Take the 165 g of butter out of the fridge and place it between two sheets of baking parchment. Pound the butter with a rolling pin until it is soft and shape it into a rectangle.
Remove the dough from the fridge. Flour your kitchen counter and roll out the dough to the same width as the rectangle of butter but twice as long.
Place the butter in the middle of the rectangle of dough and fold each end of the dough over the butter. Make sure the edges of the dough are firmly sealed to avoid the butter escaping.
Roll out the dough to the same length as your rolling pin. Fold one of the ends of the dough over one third of the length then fold the other end over to meet it. Then fold the dough in two to make a rectangle. You have just completed your first double fold.
Wrap the dough in cling film and leave it to rest for 30 minutes in the fridge. Repeat the double fold procedure twice more, leaving the dough to rest for 30 minutes between each folding operation.
Your puff pastry dough is ready.
Find Caroline’s tutorial on making puff pastry here: it’s delicious (we’ve tested it!!)!
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