Galette des Roi - recept. Image copyright Aux delices du palais

King Cake

A festive cake for the beginning of the year: the Galette des Rois, the king cake. According to tradition, whoever finds the bean receives the crown (of the Roi, the king), and his Reine (queen) gets to choose. Here is the recipe for this delicious Galette, based on a recipe by chef Cyril Lignac.

Galette de Roi, in plaats van één grote kun je ook meerdere kleinere maken

 

General information

  • Serves 4
  • Preparation time: 25 minutes
  • Cooking time: 40 minutes

 

Ingredients for the pastry cream:

  • 2 eggs
  • 50g sugar
  • 30g flour
  • 25 cl milk
  • 1 vanilla bean

Ingredients for the almond cream:

  • 3 egg yolks
  • 125g ground almonds
  • 100g caster sugar
  • 125g unsalted softened butter

Ingredients for the frangipane:

  • The mixture of pastry cream + almond cream + 1 cap of rum
  • 2 rolls of all-butter puff pastry
  • 2 egg yolks to brush the galette

Syrup

  • 70 g water
  • 70 grams sugar
  • Syrup preparation
    • In a saucepan, bring the water and sugar to a boil. Store at room temperature.

Preparation:

  1. Start by preparing the pastry cream: whisk the eggs with the sugar until the mixture turns white.
  2. Add the flour, mix.
  3. Split the vanilla bean in half. Scrape out the seeds and put them in a saucepan with the milk.
  4. Heat the milk and pour it over the egg/sugar mixture. Mix and return everything to the saucepan.
  5. Thicken over low heat. Then cover with cling film and let cool for an hour.
  6. For the almond cream, mix the softened butter and sugar until the mixture turns white. Add the yolks one by one, then the ground almonds.
  7. Mix the pastry cream with the almond cream and add the cap of rum. Pour the cream into a piping bag.
  8. Unroll a first pastry sheet. Starting from the center, use the piping bag to spread the cream in a spiral. Stop 2 centimeters from the edge.
  9. Insert the bean into the cream. Brush the edge of the dough with egg yolk.
  10. Place the second pastry sheet and seal the edges all around. Brush the top of the galette with egg yolk.
  11. Score lines with a knife.
  12. Refrigerate the galette for an hour.
  13. Then preheat the oven to 200°C, bake for 10 minutes, then lower the temperature to 180°C and bake for another 30 minutes.
  14. The oven temperature and cooking time should be adjusted to your own oven.
  15. Once out of the oven, brush the Galette with syrup. Let cool on a wire rack before serving.

Wie de boon vindt in de Galette de Roi krijgt de kroon en mag zich koning noemen! Image copyright Aux delices du palais

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