This is an easy Galette des Rois recipe for Epiphany that I’ve made several times at home and it is delicious. This is a basic list of ingredients that I adapt depending on if I am using almond paste or almond flour (grounded blanched almonds).
- Pepperidge Farm Puff Pastry Sheets (aka pâte feuilletée)
- 2 cups (or more) almond meal/ or almond flour*
- 3/4 cup unsalted cubed butter
- 2/3 cup sugar
- 3 large eggs (2 for almond filling +1 for eggwash on top)
- 2 tbs almond flour (or regular flour)
- 1/2 tsp vanilla
- Zest of 1/2 orange
- some rum (optional)
Don’t forget your fève which can be a trinket, bean or whole almond.
Step 1 – Use thawed puff pastry dough, roll out and cut into 2 circles (use a plate or round disk) and refrigerate till ready to fill or make your own pâte feuilletée
Step 2 – Make the crème d’amande filling, whip together butter cubes at room temperature with the sugar, add eggs one at a time, incorporate the almond flour (or soft almond paste), vanilla, orange zest, rum, and mix well to a creamy consistency, voilà!
Step 3 – Put it together, place the almond cream mixture in the center of the bottom puff pastry circle and spread leaving about an inch all around (add the fève, trinket or plain almond) and cover with the second puff pastry circle. Pinch together the two dough circles and flatten with spoon or dull side of the knife.
Step 4 – Decorate the top of the galette as you wish with a sharp knife and make little air holes around, brush with egg wash
Step 4 – Bake about 20-30 minutes until puffed and golden at 385F or 185C, let cool a bit
Step 5 – Enjoy warm!
For reference 1 stick of butter is 1/2 cup butter or about 4.0 oz
|Cups||Grams (g)||Ounces (oz)|
|1/8 cup||20 g||0.7 oz|
|1/4 cup||40 g||1.3 oz|
|1/3 cup||50 g||1.8 oz|
|3/8 cup||55 g||2 oz|
|1/2 cup||75 g||2.6 oz|
|5/8 cup||95 g||3.3 oz|
|2/3 cup||100 g||3.5 oz|
|3/4 cup||115 g||4 oz|
|7/8 cup||130 g||4.6 oz|
|1 cup||150 g||5.3 oz|
|2 cups||300 g||10.6 oz|
|4 cups||600 g||21.2 oz|
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