Galette Des Rois With Frangipane Centre Recipes

GALETTE DES ROIS WITH FRANGIPANE

Steps:

• In a medium bowl or jug, whisk together the egg yolk, 2 tablespoons of the milk, cornflour (cornstarch), icing sugar, and vanilla.
• Place the rest of the milk into a medium saucepan and heat until it is just about to come to the boil, but do not let it boil.
• Slowly add the warm milk to the other ingredients, whisking quickly as you do.
• Pour the mixture back into the saucepan, return the saucepan to the heat, and continue whisking slowly until the mixture starts to thicken.
• Once the custard has thickened, take the saucepan off the heat, and whisk in the butter.
• Pour the custard onto a plate and and cover with clingfilm, with the clingfilm directly touching the custard to prevent a skin from forming. Leave to cool completely.
• Using a stand mixer, beat all of the ingredients together until you have a thick paste.
• Once the crème pâtissière has completely cooled, mix it together with the almond cream. This forms the frangipane filling.
• Place a sheet of puff pastry onto a large sheet of baking paper.
• Using a plate or a cake tin as a guide, cut the puff pastry into a large circle, about 23-26 cm in diameter.
• Gently prick the puff pastry with a fork, but leave a good 2cm (1 inch) border.
• Spread the frangipane filling over the puff pastry, but within the border.
• Hide the fève in the frangipane filling towards the edge (it is better hidden towards the edge than towards the centre).
• Brush the border with some egg wash.
• Cut a second sheet of puff pastry to the same size as the base.
• Carefully cover the frangipane with the second sheet of puff pastry. You may need to stretch it a little as you press the edges together.
• Seal the edges however you like - the easiest way is to simply press down with the tines of a fork. I like to use a small paring knife to make small incisions every 2cm (1 inch).
• Place the galette into the fridge for about 30 minutes to chill.
• Preheat the oven to 180°C (350°F), and place a metal baking tray in the oven.
• Brush the top of the galette with some egg wash.
• If you like, you can create a decorative pattern on top of the galette by using a sharp knife to score the pastry (but make sure you do not cut into the pastry the whole way).
• Place the galette on a sheet of baking paper and onto the hot metal baking tray.
• Bake for about 35 minutes, or until it is golden and crisp.
• Serve the Galette des Rois at room temperature.
• Whoever finds the fève in their slice of Galette des Rois is crowned King or Queen!

RECIPE: GALETTE DES ROIS

Steps:

• Preheat the oven to 200°C/390°F/Gas Mark 6.
• Unroll the pastry. Use a plate as a guide to cut two circles of pastry - not too big. I used a side plate.
• Cream the butter and sugar together, add the almonds, one egg and almond extract. Mix to a smooth paste.
• Lay out one of your pastry circles on a sheet of greaseproof paper on a baking sheet. Spread the jam in a circle in the centre. Allow enough space around the edge to seal on the top layer.
• Cover the jam with the frangipane, and sprinkle on the flaked almonds - they add a crunch.
• If you have one, hide your trinket at this point. Cover with the second layer of pastry, using a little water to seal the edges.
• Make sure the top layer is well crimped on, to stop any leakage. Using a knife, score a pattern on the top. Brush the top with the remaining egg, beaten with the milk. Place in the oven, and bake for about 30 minutes, until golden brown.

GALETTE DES ROIS

Steps:

• Frangipane filling: in a bowl, whisk the sugar with two of the eggs until the mixture has whitened. Add the almond flour, the softened butter, the vanilla extract+sugar and the rum. Mix until well combined.
• Roll one of the puff pastry sheets to a large circle, roughly 32cm (the ones you buy in shops in France come pre-rolled). Stab it with the tines of a fork a few times. Pour the frangipane filling in the centre and spread it while leaving a 2cm-border free. Add the feve if using.
• In a bowl, beat the third egg until yolk and white are combined. With a pastry brush, brush the 2cm-border you just left with the egg.
• Roll the second puff pastry sheet somewhere separate. Here's where it gets tricky: lift the sheet carefully with your hand, keeping it as flat as possible, and drop it on the first pastry sheet + frangipane. The first pastry sheet should be "sticking out" from underneath at all points, so that the egg causes both sheets to adhere to one another. Don't put any frangipane on the border otherwise the egg seal won't work (if this happens, wipe out the frangipane with paper and put more egg). Put more egg on the border area (the bit of the first sheet that's sticking out and the top of the second sheet). Then fold the sticking-out bit of the first sheet over the second one, creating a large border of dough sealed with egg. Press so that it sticks.
• Brush the top of the galette with the remaining egg. With the knife, draw a grid pattern on the top. Stab the top with a fork around ten times.
• Cook at 225°C, for 30 minutes, or until golden and risen.
• Enjoy!

FRENCH GALETTE DES ROIS - FRANGIPANE

Steps:

• For the pastry: Place butter in the freezer for half an hour.
• Shred or grate the butter into flour in the food processor until the mixture ressembles breadcrumbs. Add enough water to form a dough that leaves the bowl clean.
• Wrap the dough with cling film and chill for half an hour.
• For the filling: Combine the ground almonds, sugar and butter until smooth.
• Add two of the eggs and vanilla essence: mix until combined.
• Stir in slivered almonds.
• Preheat oven 190°C.
• To assemble, divide the dough into two equal parts.
• Roll out one part to form a 10 inch circle and place on a baking sheet.
• Spread the filling on the pastry leaving a rim, about half an inch wide, all the way around. Put in a porcelaine figure (feve) if you have one. Brush the rim with egg.
• Roll out the rest of the dough to form a 9 inch circle. Place on top of the filling.
• Pinch together the pastry at the edges, making sure that it is well sealed. Brush the top with the remaining egg. Make two or three slits in the center of the pastry.
• Bake in preheated oven for half an hour.
• Serve warm.

GALETTE DES ROIS

Steps:

• Heat the oven to 200C/fanC180/gas 6.
• Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a baking sheet and spread with the apricot jam to within 2cm of the edges.
• Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Stir in the ground almonds and cognac or dark rum.
• Spoon the mixture over the jam, spreading it evenly. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg.
• Bake for 25-30 mins until crisp and golden. Serve warm or cold.

GALETTE DES ROIS

Steps:

• Working with a mixer or by hand, beat the butter and sugar together until creamy and light. Beat in the almond flour and the salt. Mix in 1 whole egg, then the white from the second egg (reserve the yolk). Mix in the rum, if using, and the extract. Cover, and refrigerate for at least 1 hour.
• Mix the yolk with 1 teaspoon cold water; cover, and refrigerate until needed.
• Place one circle of dough on a baking sheet lined with parchment paper. Spread the filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2 inch or so. Refrigerate for at least 30 minutes.
• Heat the oven to 425. Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won't rise). With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.
• Turn the heat down to 400, and bake for 30 to 40 minutes, until the galette is puffed and deeply golden. Check after 20 minutes, and tent loosely with foil if it's browning too much or too fast. Transfer to a rack, and cool for at least 15 minutes (the galette may deflate - that's puff pastry for you). Serve warm or at room temperature.

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.

GALETTE DES ROIS WITH FRANGIPANE CENTRE

Steps:

• Start by making the creme patissiere. Pour the milk into a pan and bring to the boil. Take it off the heat.
• Whisk egg yolks with caster sugar until mixture is thick and creamy. Slowly pour the milk into the mixture stirring constantly. Return to heat and bring to the boil slowly. Stirring constantly. It should take about 3 minutes and the mixture will have thickened.
• Pour the mixture into a bowl and cover with cling film. Let it cool for at least an hour.
• Make the almond cream: Whisk egg yolks with caster sugar until the mixture is thick and creamy. Add the almond powder, butter and rum.
• Once the creme patissiere has cooled, whisk until it is smooth and then combine it with the almond cream. Voila: frangipane. This quantity is enough to make 2 galettes.
• Place one of the puff pastries on floured surface. Trim to make a 24cm disk. Egg wash the edges and prick the pastry. Place half the frangipane in the centre of the disk and spread to edge of egg wash.
• Trim the second puff pastry to make a second disk slightly larger than the first. Then carefully place on top of the first disk.
• Seal the edges. Egg wash the top and place in fridge for 30 minutes.
• Preheat oven to 190 degrees Celcius. Take galette out of fridge and brush egg wash all over. Place in the oven and bake for 40 minutes or until golden.