How to Make Galette des Rois

Ingredients

• 500 g All-Purpose Flour (for homemade puff pastry, sifted)
• 300 g Unsalted Butter (cold, cut into cubes for puff pastry)
• 200 ml Cold Water (ice‑cold, for puff pastry dough)
• 5 g Salt (for puff pastry dough)
• 100 g Unsalted Butter (softened, for frangipane)
• 100 g Granulated Sugar (for frangipane)
• 200 g Eggs (approximately 4 large eggs, room temperature)
• 200 g Almond Flour (skin‑on) (ground almonds with skins for speckled appearance)
• 20 g All-Purpose Flour (adds structure to frangipane)
• 15 g Almond Extract (pure almond extract)
• 10 g Vanilla Extract (pure vanilla extract)
• 2 g Salt (pinch, for frangipane)
• 250 ml Whole Milk (for pastry cream)
• 50 g Granulated Sugar (for pastry cream)
• 100 g Egg Yolks (about 5 yolks, room temperature)
• 20 g Cornstarch (for pastry cream)
• 30 g Unsalted Butter (cold, cut into cubes, for pastry cream)
• 5 g Vanilla Extract (for pastry cream)
• 30 ml Heavy Cream (for egg wash)
• 1 Egg (large, for egg wash)
• 150 g Sugar (for simple syrup glaze)
• 150 ml Water (for simple syrup glaze)
• 15 ml Corn Syrup (light corn syrup for glaze)
• 1 Bean or Small Figurine (traditional hidden trinket)

Instructions

1. Divide and Roll Puff Pastry

   Take the 700 g batch of homemade puff pastry, keep one half covered, and gently beat the working half to soften. Using a rolling pin, roll from the center outward, turning the dough 90° after each pass, until the sheet is about 11 cm square and 3 mm thick.

   Time: PT15M

2. Chill the Rolled Dough

   Transfer the rolled sheet onto a half‑sheet pan, cover with parchment paper, and refrigerate for at least 1 hour (up to 12 hours) to relax the gluten and firm the butter.

   Time: PT1H

3. Prepare Frangipane (Almond Cream)

   In the stand mixer, cream 100 g softened butter with 100 g granulated sugar until pale and fluffy. Add 200 g eggs (≈4 large) in three batches, alternating with 200 g skin‑on almond flour, mixing just until incorporated. Stir in 20 g all‑purpose flour, 15 g almond extract, 10 g vanilla extract, and a pinch of salt.

   Time: PT15M

4. Make Pastry Cream

   Heat 250 ml whole milk with 5 g vanilla extract until just simmering. In a bowl whisk 50 g sugar, 100 g egg yolks, and 20 g cornstarch. Temper the yolk mixture with hot milk, then return to the saucepan and cook over medium heat, stirring, until thickened (≈2 minutes). Remove from heat, whisk in 30 g cold butter, and cool completely.

   Time: PT15M

5. Combine Almond Cream and Pastry Cream

   Mix the cooled pastry cream (≈300 g) into the almond cream until a smooth, glossy filling is achieved. The final mixture should weigh about 600 g; set aside in a piping bag.

   Time: PT5M

6. Pipe Filling onto Bottom Dough

   Place the chilled bottom dough on a parchment‑lined sheet. Using a ruler, mark an 8‑inch circle with a 6‑inch inner bowl as a guide. Pipe roughly 250 g of the almond‑pastry cream within the border, leaving a small margin. Smooth the surface with an offset spatula to form a flat dome.

   Time: PT10M

7. Score Bottom Layer and Add Water Brush

   Using a small knife, create a cross‑hatch pattern on the filled surface. Lightly brush the outer lip of the dough with water to help the top layer adhere.

   Time: PT5M

8. Cover with Top Dough and Chill

   Roll the second 350 g portion of puff pastry to the same size, gently drape over the filled bottom, and press edges to seal. Place the assembled galette back on the parchment, cover, and refrigerate for at least 1 hour (or up to overnight) to firm the layers.

   Time: PT1H

9. Trim, Crimp, and Vent

   Remove excess pastry with an X‑Acto knife, following the tart ring as a guide. Using a ruler, crimp the edge in ¼‑inch increments around the circumference. Locate the centre (floss or eye‑ball method) and make a 2 mm vent hole.

   Time: PT15M

10. First Egg Wash

    Whisk together 1 egg, 30 ml heavy cream, a pinch of salt, and strain. Brush an even coat over the entire surface, avoiding the sides.

    Time: PT5M

11. Dry Egg Wash and Second Coat

    Let the galette rest in the refrigerator until the first coat feels tacky (≈30 minutes). Apply a second brush of egg wash and return to the fridge for another hour to fully dry.

    Time: PT30M

12. Final Chill Before Baking

    Keep the galette chilled for at least 1 hour before it goes into the oven. This ensures the butter stays solid for a controlled rise.

    Time: PT1H

13. Bake the Galette

    Place the galette on a parchment‑lined baking sheet. Bake at 375°F (190°C) convection for 20 minutes, then reduce to 325°F (165°C) convection and bake an additional 40 minutes. Finally, increase to 325°F (165°C) (still oven) and bake 5‑10 minutes until deep golden brown.

    Time: PT1H10M

    Temperature: 375°F (convection) then 325°F (convection) then 325°F (still)

14. Glaze and Cool

    While the galette is still hot, brush a simple syrup glaze (150 g sugar, 150 ml water, 15 ml corn syrup boiled until sugar dissolves) over the surface. Allow the pastry to cool on a rack for 30 minutes to 2 hours before slicing.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

2 g