Galette des Rois - King Cake for the New Years!

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.

Add 1 cup almond flour to a bowl.

Add 1/2 cup sugar, a big pinch of salt, and the zest of half an orange to the bowl.

Mix everything up with a wooden spoon or in a stand mixer.

Add 7 tablespoons room temperature unsalted butter cut into blocks and mix until fully combined.

Add 2 room temperature large eggs one at a time, mixing between each addition.

Add 2 teaspoons rum and 1/8 teaspoon almond extract, then mix everything together.

Cover the almond cream with plastic wrap and store in the fridge.

Roll out store-bought puff pastry until it's big enough to cut a 9.5-inch circle.

Use a 9.5-inch tart ring or the bottom of a springform pan to cut out the circle.

Transfer the round to a baking sheet and set aside.

Make a second circle with the other puff pastry sheet and stack it on top of the first, then cover and chill in the refrigerator for 30 minutes.

After 30 minutes, use a bowl to mark a 1-inch border around the dough with a pairing knife without piercing it.

Pile the almond cream on top of the dough round and smooth it out as much as possible.

Brush water generously at the edge of the dough.

Cover with the second round of dough, pressing firmly to seal and remove air pockets.

Cover and chill in the refrigerator, ideally overnight.

Use a toothpick to poke holes into the dough and a butter knife to press lines into the edges.

Bake on a silicone baking mat or parchment paper.

Add 1 egg yolk to a cup along with a splash of milk and mix.

Brush the egg wash onto the pastry in an even layer and refrigerate for 30 minutes.

After 30 minutes, brush a second layer of egg wash and make a large hole in the center.

Create a decorative design on the top of the galette with a pairing knife.

Poke more holes around the galette with a toothpick.

Place four oven-safe 1.5-inch objects at each corner to compress the pastry while baking.

Bake in a 375°F oven with convection for 25 minutes, or 400°F without convection.

Lower the heat to 325°F, rotate the pan, and add parchment paper on top with a baking sheet and weight.

Bake for an additional 15 minutes, then remove the weights and rotate the pan again.

Continue baking for 5-10 minutes until fully browned.

Let cool for about 15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens