Galette Des Rois Aux Amandes


I am proposing it for 8 people.. and it proves generous.. Same story in Polish is here.

Served mostly on January 6, at the Three Wise Men party, this galette brings a special tradition to serving the desert. You have to dress it up with a crown made by yourself or the children, and present the crown to the person who finds the treasure hidden in the cake. I promise to correct the picture to show the final presentation, for next year. This year we forgot..

To prepare this excellent galette you need

  • about 0.5 kg puff pastry – buy frozen, or try this
  • 115 g unsalted butter
  • 115 g sugar
  • 3 egg yolks
  • A few drops of pure almond extract (not flavouring)
  • 3 tbsp kirsh or the like
  • 150 g freshly ground almonds
  • 1 dried bean, gold ring, or tiny baby figurine
  • sugar for final decoration
  • optional: some good chocolate, if desired (100g, melted in a bowl over boiling water)
  • optional: some fresh or preserved fruit, if desired. With chocolate i would use quartered pears, or some fruit preserved in syrup, drained naturally)
  1. Prepare or defrost the pastry.
  2. Divide the pastry in half
  3. Roll out each half into a round about 23 cm (9 inch) in diameter
  4. Let them rest while you prepare the filling

Prepare the filling

  1. Cream the batter and sugar together until light and fluffy.
  2. Whisk in 2 of the egg yolks, the almond extract, kirsh and the ground almonds
  3. Mix in the chocolate, of you are using it
  4. Work together until you have a smooth paste

Construct the galette

  1. Rinse a baking sheet under cold water
  2. Place one of the pastry rounds on the sheet and spoon the paste onto it, leaving 5 cm (2 inch) wide margin all around
  3. Place your pieces of fruit, if using it
  4. Hide the prize object (bean, ring.. etc.) in the paste
  5. Beat the remaining egg yolk with a splash of water and paint the pastry margin.
  6. Place the second round of pastry on top and gently press the edges together
  7. Chill for 45 minutes

Finally, bake and serve

  1. Preheat the oven to 375F
  2. Using a sharp knife make a lattice or star shape pattern on the pastry surface, but do not cut through to the filling.
  3. Pinch the edges prettily together
  4. Paint the top with the egg wash
  5. Bake for 30-40 minutes, until crispy brown
  6. Transfer to a rack and cool
  7. Dust with confectioner’s sugar and grill for 1 minute if desired

When cool, serve with a golden crown on the top (make it yourself) and some kirsh or such

This entry was posted in Festive Torts / Torty and tagged , , , . Bookmark the permalink.

One Response to Galette Des Rois Aux Amandes

  1. Pingback: Tort Migdałowy na Trzech Króli | Książka kucharska Elżbiety

Leave a Reply

Your email address will not be published. Required fields are marked *