Galette Des Rois (Firangipane) | King's Cake

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.

Stretch the puff pastry to 30 cm x 30 cm.

Refrigerate the pastry for one hour.

Repeat the same for the second pastry.

Whisk 100 grams of butter and 100 grams of caster sugar for 30 seconds.

Whisk in two eggs, adding them one at a time to get a smooth texture, whisking for 30 seconds after each addition.

Whisk in 100 grams of almond flour and whisk for 10 seconds until combined.

Whisk in 1 teaspoon of rum and vanilla extract (optional).

Put the almond cream in a piping bag and store in the fridge for 30 minutes.

Take a 20 cm pastry ring to make a circle for piping the cream.

Seal the cream completely with your palms to prevent leaks from the pastry.

Store in the freezer for 40 minutes to make it easier to design the pastry.

Use a piping nozzle to make a flower design on the pastry.

Trim the pastry with a pairing knife to get a clean edge.

Flip the pastry to have the nice side on top.

Prepare an egg wash with 1 egg and 1 tablespoon of milk and brush it on the pastry.

Make holes in the pastry for steam to escape to prevent leaking.

Make a second egg wash with 1 egg yolk and 1 teaspoon of cream for shine.

Egg wash and bake at 220°C (430°F) for 10 minutes, then reduce to 200°C (390°F) and bake for 30 minutes.

Boil sugar and water for 1 minute to make a simple sugar glaze.

Add 1 teaspoon of rum to the glaze for flavor.

Glaze the pastry as it comes out of the oven.

Cool the pastry for at least 1 hour before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens