Galette des Rois (Pithivier)
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5
4 reviews
Excellent
Galette des Rois (Pithivier)
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Pithivier is a traditional galette des rois (King Cake) from the Centre region of France. This recipe uses almond paste instead of frangipane.
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Ingredients
- 25 oz puff pastry
- 1½ cup ground almonds
- ¾ cup sugar
- 6 tablespoons butter (at room temperature)
- 3 egg
- almond extract a few drops
- icing sugar (optional)
Instructions
- Divide the pastry into two if necessary, and spread to a thickness of 1/6 inch (4 mm) so as to obtain two doughs which cover a circle of desired size.
- Combine the ground almonds and sugar in a bowl and stir.
- Add butter, almond extract and continue stirring.
- Beat 2 eggs separately.
- Add eggs slowly in the preparation. Stop when reaching a consistency that can be spread and is not too liquid.
- Roll out the first disc of dough on a baking sheet lined with parchment paper.
- Separate the last egg.
- Brush the egg white around the circle over a width of ½ inch from the edge.
- Spread the almond cream inside the circle leaving ½ inch space from the edge.
- Place the second circle of dough on top.
- Tap around the circle to ensure that the two circles are well bonded.
- Dilute the egg yolk in a teaspoon of water.
- Brush the egg yolk all over the top circle.
- Draw patterns on the top circle using a knife or other sharp utensil.
- Bake in a preheated oven at 380 F / 190 C. Check galette des rois after 25 minutes and continue baking for a few minutes if necessary until the top is golden brown.
Notes
- Tip for professional look: Take the galette des rois out of the oven, lightly sprinkle with icing sugar and put back in the oven for 2 to 3 minutes until the icing sugar has completely dissolved for a shiny professional appearance.
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Overall Rating
5
4 reviews
Excellent
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