Galette des Rois

Ingredients

• 2 sheets of puff pastry (400g) 2 sheets of puff pastry (400g)
• 150g ground almonds 150g ground almonds
• 100g unsalted butter, softened 100g unsalted butter, softened
• 150g granulated sugar 150g granulated sugar
• 2 eggs 2 eggs
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 1 fève (ceramic figurine) 1 fève (ceramic figurine)
• 1 egg yolk, beaten (for egg wash) 1 egg yolk, beaten (for egg wash)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 25g (Total), 10g (Saturated)
• Carbohydrates: 40g (Total), 20g (Sugars)
• Protein: 7g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a mixing bowl, combine the ground almonds, softened butter, granulated sugar, eggs, lemon zest, and orange zest. Mix until well combined and creamy.
3. 3.
   Roll out one sheet of puff pastry and place it on a baking sheet lined with parchment paper.
4. 4.
   Spread the almond cream filling evenly over the puff pastry, leaving a small border around the edges.
5. 5.
   Place the fève somewhere in the almond cream filling.
6. 6.
   Brush the edges of the puff pastry with water to help seal the galette.
7. 7.
   Roll out the second sheet of puff pastry and carefully place it on top of the almond cream filling.
8. 8.
   Press the edges of the two puff pastry sheets together to seal the galette.
9. 9.
   Use a sharp knife to create a decorative pattern on the top of the galette.
10. 10.
    Brush the top of the galette with the beaten egg yolk for a golden finish.
11. 11.
    Bake in the preheated oven for 25-30 minutes, or until the galette is golden brown and puffed.
12. 12.
    Allow the galette to cool slightly before serving.

Treat your ingredients with care...

• Almonds — Make sure to use ground almonds for the frangipane filling, as they provide the desired texture. Avoid using almond flour, as it may result in a different consistency.
• Puff pastry — If using store-bought puff pastry, ensure it is of good quality and made with real butter for the best flavor and texture.
• Lemon and orange zest — Use a fine grater to zest the citrus fruits, being careful to only grate the outer colored part of the peel, avoiding the bitter white pith.

Tips & Tricks

• To prevent the galette from becoming soggy, make sure the almond cream filling is not too runny. If needed, add a tablespoon of flour to thicken it.
• Serve the galette warm or at room temperature for the best taste and texture.
• Dust the galette with powdered sugar before serving for an elegant touch.
• Accompany the galette with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors.
• If you don't have a fève, you can use a whole almond as a substitute.

Serving advice

Slice the galette into equal portions and serve on individual plates. Remember to inform your guests about the hidden fève and the tradition of crowning the king or queen.

Presentation advice

Present the Galette des Rois on a decorative platter or cake stand. Its golden crust and flaky layers will be visually appealing. Consider adding a crown or a festive touch to the presentation to honor the tradition.