How to Make Galette des Rois

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.

Start with puff pastry, choosing between homemade or storebought.

If using storebought, note that it may bake slightly oval; homemade is preferred.

Divide 700 g of puff pastry into two equal portions, keeping one covered.

Temper the dough slightly before rolling to avoid breaking the butter.

Roll out the first portion into a square, aiming for even thickness using pastry bars for guidance.

Transfer the rolled dough to a half sheet pan and cover with parchment.

Chill the dough in the refrigerator for at least 1 hour to relax and firm up the butter.

Cream equal parts butter and sugar together until emulsified for the almond cream.

Add roughly 200 g of eggs to the creamed mixture, alternating with almond flour.

Incorporate skin-on almond flour for a speckled appearance, mixing until emulsified.

Add flour to the mixture for structure, mixing until incorporated.

Flavor the almond cream with 15 g almond extract, 10 g vanilla extract, and salt.

Incorporate pastry cream into the almond cream mixture to create a true French frangipane.

Load 250 g of the frangipane into a piping bag for filling the galette.

Prepare to build the galette using an 8-inch tart ring and a 6-inch bowl for shaping.

Brush the edges of the bottom pastry layer with water to help seal.

Pipe the frangipane filling into the center, leaving space around the edges.

Place the second layer of pastry on top, sealing the edges by crimping.

Score a decorative pattern on the top layer of pastry with a knife.

Brush the top with egg wash for a golden finish before baking.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens