Beth's Galette Des Rois Recipe (King Cake) | ENTERTAINING WITH BETH

almond cream

🥗Healthier: cashew cream

💰Cheaper: hazelnut spread

Cashew cream is lower in calories and still creamy.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry dough

Whole wheat pastry adds fiber while homemade can save costs.

Begin by creating the almond cream by adding 1/4 cup of almond paste to a mixing bowl.

Add 3 tablespoons of unsalted butter and 3 tablespoons of powdered sugar to the bowl.

Beat the mixture on high until everything is incorporated, scraping down the bowl as needed.

Add 2 eggs, beating in between each addition.

Add 1 teaspoon of almond extract and 1/4 teaspoon of salt, then beat until combined.

Finally, add 2 tablespoons of all-purpose flour and beat until smooth; the almond cream is ready.

On a floured surface, roll out the puff pastry, ensuring to eliminate any scoring for a tight, flat rectangle.

Use a 10-inch or 11-inch dinner plate to cut a circle from the pastry and transfer it to a parchment-lined cookie sheet.

Cut out a second circle of pastry and leave it resting on the cutting board.

Dollop the almond cream in the center of the first pastry circle, spreading it while leaving a 1 to 2 inch border.

If using, add the feve or a square of bittersweet chocolate to the center of the almond cream.

Brush egg wash around the pastry cream to help seal the two sheets together.

Fit the second pastry circle over the first and create decorative scalloping around the edge with a dinner knife or butter knife.

Brush more egg wash on top of the galette, avoiding the scalloped edges to ensure they rise properly during baking.

Score diagonal lines on top of the galette, about one inch apart, creating a crosshatch pattern.

Place the tray in the freezer for 10 minutes to harden the puff pastry before baking.

Bake in a preheated oven at 400 degrees Fahrenheit for 25 to 30 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens