Create a personalised ads profile. Select personalised ads. Apply market research to generate audience insights. Measure content performance. Develop and improve products. List of Partners vendors. Prep: 20 mins. Cook: 25 mins. Total: 45 mins. Servings: 12 servings. Yield: 1 cake. Nutrition information is calculated using an ingredient database and should be considered an estimate.
Featured Video. Make the Almond Cream Gather the ingredients. Tips The almond paste can be made up ahead of time—up to 3 days—and placed in the refrigerator in an airtight container.
It is best to eat the galette the same day it is made, as the crust tends to get soggy. If there are leftovers though, wrap them loosely in a plastic wrap and store for up to 2 days. Recipe Tags: galette des rois dessert french christmas. Rate This Recipe. I don't like this at all. It is composed of a puff pastry cake, with a small charm hidden inside.
The cake is generally filled with frangipane. First of all, don't make the confusion with "Galette" which is a brown salted pancake that we stuff with ham, cheese and egg and "Galette des Rois" with is a traditional cake celebrating Epiphany, the twelfth day of Christmas, when the wise men visited baby Jesus.
You can find hundreds of home-made receipes on the web. My galette was quite successful, stuffed with home-made frangipane made of ground almonds, speculos and apples. Of course, you can easily guess that mine was flavoured with Cognac! Of course not, you guess. Because the French love their traditions and maybe none more than the Galette des Rois The tradition of eating the galette would date back to the 14th century.
Sun-shaped cake, it has probably a connection with an old festival related to winter solstice. Preheat your oven to degrees F.
Step 2 - Remove the puff pastry circles and frangipane filling from the fridge at the same time. Lay the first pastry circle on the parchment paper-lined baking sheet. Spread the almond filling in the middle, leaving a 1 inch border. Brush the border generously with water and quickly cover the galette with the other circle of puff pastry.
Press down all around the border to seal the edges—make sure they are sealed well, or the filling will escape during baking. Step 3 - Flute the sides of the galette, using a knife and your fingers. Step 4 - In a small bowl, mix together the egg yolk and the milk, and brush the whole galette generously with the glaze. Step 5 - Use a small knife to score a design on top of the galette. This can be the same traditional design as pictured below, or any design of your choosing.
Poke a small hole in the middle of the top layer, to let steam escape while baking. Step 6 - Bake for 30 minutes, until the galette is golden. Right out of the oven, the galette will be puffy, but will deflate when cooling down. Transfer to a cooling rack. This post may contain affiliate links. This article was first published on January 4th, and then updated on December 29th, This looks amazing! I will be trying this recipe tomorrow but do hope you can provide me with an alternative to almond flour as I have a sensitivity to this.
Any suggestions?? Hi Anya! I suggested using ground hazelnuts; this is a bit more expensive but the closest ingredient to recreate the texture of an almond frangipane. Happy baking! Just made this recipe, it was delicious and very impressive looking.
I need a bit of practice with the design on top but I was surprised how easy it was to make. Thank you! Also one more question. Can I use almond flour instead of almond meal? Hi Tania! Yes you can use almond flour, which is usually a bit finer than almond meal.
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