Galette des Rois
A traditional French pastry, typically made with flaky puff pastry and filled with almond cream, enjoyed during the Epiphany season.
Frangipane (2 galettes)
200g Sugar
200g Butter
4 Eggs (whole)
210g Ground almonds
30g Plain flour
½ lemon (zest)
Salt (pinch)
Mix the dry ingredients together.
Cream the butter and sugar together.
Once the sugar and butter are creamed, add the eggs on a medium speed one by one. To ensure the mix doesn’t split, every time you add an egg throw in a teaspoon of the dry mix with it and don’t add the next egg until the one before it is fully incorporated.
Once all the eggs are fully incorporated mix for a further 30 seconds before removing the bowl from the machine.
Lastly, fold the remaining dry ingredients in to the mix and store in a piping bag.
Galette (1 galette)
2 Sheets puff pastry
50g Strawberry jam
Frangipane from above
1 Egg
Place a spoon of jam in the middle of your galette. Pipe your frangipane on to one sheet of puff pastry, brush the edges with egg wash and place the second sheet of puff on top.
Crimp the edges. Flip the galette so the flat base is facing up. Egg wash and place in the fridge for 10 minutes, egg wash again and score the puff pastry to decorate.
Bake at 160c for an hour.
