Malian Galette des Rois

Ingredients

In this Malian adaptation of Galette des Rois, the traditional French almond filling is replaced with a rich and flavorful mixture of ground peanuts, honey, and aromatic spices like ginger and cinnamon. Additionally, the pastry is made using a combination of all-purpose flour and millet flour, which adds a unique nutty flavor and a touch of Malian culinary heritage. We alse have the original recipe for Galette des rois, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (120g) millet flour 1 cup (120g) millet flour
• 1 cup (225g) shea butter, chilled and cubed 1 cup (225g) shea butter, chilled and cubed
• 1/2 cup (100g) ground peanuts 1/2 cup (100g) ground peanuts
• 1/4 cup (60ml) honey 1/4 cup (60ml) honey
• 1 teaspoon ground ginger 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt 1/4 teaspoon salt
• 1 egg, beaten (for egg wash) 1 egg, beaten (for egg wash)
• 1 fève (small figurine or bean) 1 fève (small figurine or bean)

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 22g, 10g
• Carbohydrates (total, sugars): 34g, 8g
• Protein: 6g
• Fiber: 3g
• Salt: 0.2g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, millet flour, ground peanuts, ginger, cinnamon, and salt.
2. 2.
   Add the chilled shea butter cubes to the flour mixture and use your fingertips to rub the butter into the flour until it resembles coarse crumbs.
3. 3.
   Gradually add cold water, a tablespoon at a time, and mix until the dough comes together. Shape the dough into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
4. 4.
   Preheat the oven to 180°C (350°F).
5. 5.
   On a lightly floured surface, roll out the dough into a large circle, about 1/4 inch thick.
6. 6.
   Transfer the rolled-out dough to a baking sheet lined with parchment paper.
7. 7.
   In a small bowl, mix together the ground peanuts, honey, ginger, and cinnamon to make the filling.
8. 8.
   Spread the filling evenly over the center of the dough, leaving a border around the edges.
9. 9.
   Place the fève (small figurine or bean) somewhere in the filling.
10. 10.
    Fold the edges of the dough over the filling, creating a rustic, free-form shape.
11. 11.
    Brush the beaten egg over the exposed dough to give it a golden color.
12. 12.
    Bake in the preheated oven for 30-35 minutes, or until the galette is golden brown and the filling is bubbling.
13. 13.
    Allow the galette to cool slightly before serving.

Treat your ingredients with care...

• Shea butter — Make sure the shea butter is chilled and cubed before incorporating it into the dough. This will help create a flaky texture in the pastry.
• Ground peanuts — If you have a peanut allergy, you can replace the ground peanuts with ground sunflower seeds for a similar nutty flavor.

Tips & Tricks

• To achieve a flaky pastry, make sure the shea butter is cold and the dough is chilled before rolling it out.
• If you don't have millet flour, you can substitute it with cornmeal or rice flour.
• Serve the galette warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.
• Remember to warn your guests about the hidden fève (small figurine or bean) in the galette to avoid any dental mishaps.
• Leftover galette can be stored in an airtight container at room temperature for up to 2 days.

Serving advice

Serve the Malian Galette des Rois warm or at room temperature. Cut it into wedges and enjoy it as a delightful dessert or a special treat during festive occasions.

Presentation advice

To enhance the presentation, dust the galette with powdered sugar before serving. You can also decorate the top of the galette with traditional Malian patterns using a knife or a pastry cutter.