Making a Galette des Rois with Chef Douglas Bond-Mollitt | Le Cordon Bleu London

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.

Prepare puff pastry with five single turns and roll it to approximately 2.5 millimeters thick.

Cut two identical circles from the puff pastry using a sharp blade.

Make a small notch in one of the circles to identify the top later.

Brush the edge of one pastry circle with water to make it sticky for assembly.

Pipe the frangipan filling (almond cream and pastry cream with a hint of rum) onto the center of the pastry, leaving an inch border.

Turn the second pastry circle 90 degrees and place it on top of the filled pastry, gently pushing the edges to bind them.

Flip the assembled galette to prepare for egg washing and scoring.

Egg wash the galette with a thin layer of egg yolk, applying it gently to cover the surface.

Score the galette by dividing it into four quarters and then scoring opposite sides.

Pierce the galette in several spots to allow steam to escape during baking.

Bake in the oven at 180 degrees Celsius for 30 minutes, then lower the temperature to 170 degrees Celsius for an additional 20 minutes.

Remove the galette from the oven, brush it with simple syrup for shine.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens