Galette des Rois with Almond Cream
Inspired by techniques from NYT Cooking and America's Test Kitchen.
Two rounds of buttery puff pastry sealed around a rich almond cream, scored in a sunburst pattern and baked until deep golden.
Always check the labels of the products you use.
Method
- 1
Almond cream. beat the butter and icing sugar until creamy, then the ground almonds, flour and salt. Beat in the whole egg, then the egg white, then the vanilla and almond flavouring. Cover and chill 1 h. Mix the yolk with the water for the glaze and chill.
- 2
Cut. using the plate, cut a 23 cm round from each pastry sheet and put one on the lined tray.
- 3
Fill. spread the almond cream over the base, leaving a 2.5 cm border, and press in the almond if using. Brush the border with water, lay the second round on top and press the edges firmly to seal. Scallop the edge with the back of a knife and chill 30 min. A firm seal stops the almond cream leaking as it bakes.
- 4
Decorate. heat the oven to 220 °C (200 °C fan). Brush the top thinly with the yolk glaze, keeping it off the cut edge, then score curved lines from the centre outwards with the knife tip without cutting through, and make 5 small steam holes. Glaze on the cut edge glues the layers and stops them rising.
- 5
Bake. lower the oven to 200 °C (180 °C fan) and bake 30-40 min until puffed and deep golden, covering loosely with foil if it browns too fast. The almond cream should be set and reach 75 °C.
- 6
Cool. cool on the rack 15 min and serve warm or at room temperature, warning guests about the hidden almond.
Storage
Best on the day. Keep covered at room temperature for 1 day or in the fridge for 2 days, and warm at 160 °C (140 °C fan) for 10 min.
Equipment
- mixing bowl
- wooden spoon or electric whisk
- cling film
- baking tray
- baking paper
- 23 cm plate or cake tin, as a template
- sharp knife
- pastry brush
- small bowl
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 649 kcal |
| Protein | 9.9 g |
| Carbohydrate | 50.6 g |
| of which sugars | 12.6 g |
| of which free sugars | 12 g |
| Fat | 45.9 g |
| of which saturates | 14 g |
| Fibre | 2.3 g |
| Salt | 0.64 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
