Galette des Rois
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5.0
6 reviews
Excellent
Galette des Rois
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Easy recipe for the galette des rois (also known as Pithiviers) served at Epiphany in France, made even easier with store-bought puff pastry. Extract and recipe adapted from my second book, Teatime in Paris with a pistachio (and optional chocolate) twist. To follow tradition, hide a fève or figurine inside and have a crown for the winning King or Queen.
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Ingredients
Almond cream filling:
- 140 g (5oz/ 10 tbsp) unsalted butter softened
- 100 g (3½oz/ 1 cup) ground almonds (almond flour)
- 50 g (2oz/½ cup) ground pistachios (or more almonds for the classic)
- 115 g (4oz/ ½ cup) caster sugar (superfine)
- 2 eggs organic
- 1 tablespoon cornflour (cornstarch)
- 1 tablespoon Kirsch liqueur or rum
- 30 g (1oz/ 2 tbsp) dark chocolate chips optional
- 500 g (or 2 packs of 230g ready rolled circles) ready-made puff pastry (pure butter) cut into 2 circles
glaze:
- 1 egg yolk
- 1 teaspoon water
Traditional extras
- 1 porcelain figurine or coin fève
- 1-2 paper crowns
Instructions
Almond & Pistachio Cream
- Cream the softened butter in a large bowl then gradually add all the other ingredients and mix together well to form a smooth cream.
- Place the first pastry circle on a baking sheet covered with baking parchment. Spread the almond and pistachio mix evenly on top, leaving a space of 2 cm (about an inch) as a border.
- Insert the porcelain figurine or coin well into the almond cream towards the edge of the galette (to avoid whoever cuts slicing into it). Top evenly with the chocolate chips, if using. Brush around the border with a little water.
- Place the second puff pastry circle on top and seal the outside edges, ensuring there are no air bubbles. You'll be left with the top circle slightly smaller than the bottom so, using a sharp knife, finely cut off the surplus pastry, sealing thoroughly all the way around the galette.
- Now go around the galette's border and, using the blunt side of a knife and keeping it straight, make tiny indentations to perfectly seal the pastry's edges. Brush the top of the pastry with the egg yolk and water glaze.
- Chill in the fridge for about 30 minutes (optional but helps the decor about to be done stay intact).
- Preheat the oven to 180°C/160°C fan/360°F/gas 4.
- Again, using the blunt side of the knife, carefully score a sun-ray or criss-cross pattern by cutting gently into the pastry, but not too much that you cut right through the pastry. Pierce 3-4 little holes discretely in the pastry's decor, so that air can escape.Bake in the oven for about 30 minutes until golden.
Notes
- Serve warm with cider, Champagne or French fizz such as pétillant from the Loire or Crémant de Bourgogne.
- Nutrition: 8g protein; 33g lipids; 32g carbohydrates; glycemic index: 9.
- To make the classic galette des rois, just omit the chocolate and replace the pistachios with ground almonds/almond flour.
- Chocolate-hazelnut: replace the pistachios with ground hazelnuts and add the chocolate chips.
- Add sliced fresh or tinned pear, or with a few boozy cherries as I show in my recipe book, 'Teatime in Paris'.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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