Galette des Rois Amande et Beurre de Cacahuètes Recette Facile et Rapide

Ingredients

• 60 g Unsalted Butter (softened at room temperature)
• 100 g Peanut Butter (smooth, unsweetened if possible)
• 3 pcs Eggs (large, room temperature)
• 100 g Almond Flour (finely ground almond powder)
• 100 g Granulated Sugar (for the almond‑peanut filling)
• 2 pcs Puff Pastry Sheets (thick, all‑butter, kept cold)
• 1 pcs Egg Yolk (for glaze, beaten with a splash of water)
• 40 g Sugar (for syrup) (optional, for a glossy finish)
• 40 g Water (for syrup) (optional, for a glossy finish)
• 1 pcs Fève (figurine) (optional traditional hidden charm)

Instructions

1. Make the almond‑peanut filling

   In a mixing bowl combine the granulated sugar, almond flour, softened butter, peanut butter, and two of the eggs. Whisk until the mixture is smooth and homogeneous.

   Time: PT5M

2. Pre‑heat the oven

   Set the oven to 180°C (350°F) and let it fully pre‑heat while you prepare the pastry.

   Time: PT5M

   Temperature: 180°C

3. Roll out the first puff pastry sheet

   Place a sheet of thick puff pastry on a sheet of parchment paper. Roll it out gently to a 3‑mm thickness, leaving a 2‑cm border around the edges.

   Time: PT5M

4. Assemble the galette

   Spread the almond‑peanut filling in the centre of the pastry, staying clear of the border. Lightly brush the border with water, lay the second puff pastry sheet on top, and press the edges to seal.

   Time: PT5M

5. Decorate and vent

   Using the back of a knife, draw a decorative pattern on the top without cutting through. Then make several small slits (vent holes) to allow steam to escape.

   Time: PT3M

6. Apply the egg‑yolk glaze

   Beat the remaining egg yolk with a teaspoon of water and brush it over the top of the galette for a glossy finish.

   Time: PT2M

7. First bake

   Place the galette on the baking sheet and bake at 180°C for 30 minutes.

   Time: PT30M

   Temperature: 180°C

8. Second bake (lower temperature)

   Reduce the oven temperature to 170°C and continue baking for another 10 minutes to avoid over‑browning.

   Time: PT10M

   Temperature: 170°C

9. Prepare optional sugar syrup

   While the galette bakes, combine 40 g sugar and 40 g water in a small saucepan. Bring to a boil, then simmer until slightly thickened (about 2‑3 minutes).

   Time: PT5M

10. Cool, glaze and serve

    Remove the galette from the oven and let it rest on a cooling rack for 5 minutes. If using, brush the warm galette with the sugar syrup. Serve warm or at room temperature, optionally inserting a fève before baking.

    Time: PT5M

Nutrition Facts

Calories

490

Protein

8g

Carbohydrates

43g

Fat

51g

Fiber

2.5g

Ingredient Substitutions

• Instead of Unsalted Butter: Margarine
• Instead of Peanut Butter: Almond butter, Cashew butter
• Instead of Eggs: Egg replacer (for vegans)
• Instead of Almond Flour: Ground hazelnuts
• Instead of Granulated Sugar: Coconut sugar
• Instead of Puff Pastry Sheets: Homemade puff pastry
• Instead of Egg Yolk: Milk wash
• Instead of Sugar (for syrup): Honey, Maple syrup

Equipment Needed

• Mixing Bowl
• Whisk
• Rolling Pin
• Pastry Brush
• Baking Sheet
• Parchment Paper
• Sharp Knife
• Oven
• Small Saucepan
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Step 1 – Ensure the almond‑peanut filling is smooth and not runny.
• Step 4 – Properly seal the edges to prevent leakage.
• Step 7 – Bake at 180°C for 30 minutes for proper puff.
• Step 8 – Lower temperature to 170°C to avoid over‑browning.

Chef Tips from the Video

• Use a high‑quality all‑butter puff pastry for the best flavor and lift.
• For extra aroma, toast the almond flour lightly before mixing it into the filling.
• Brush the pastry with a mixture of egg yolk and a pinch of milk for an even richer glaze.

Troubleshooting

Storage

Refrigerator: Wrap tightly and store up to 2 days.

Freezer: Freeze sealed in foil for up to 1 month; thaw in the fridge before reheating.

Room temperature: Can sit at room temperature for up to 1 day, covered.

Make-Ahead Tips

• Prepare the almond‑peanut filling a day ahead and refrigerate; bring to room temperature before assembling.
• Assemble the galette, cover tightly, and refrigerate up to 12 hours before baking.
• Baked galette freezes well; wrap in plastic and foil before freezing.

Frequently Asked Questions