Galette des Rois or "King Cake" is a classic French dessert served in January and associated with the festival of Epiphany.
To make the almond paste or "frangipane":
1. To soften the butter, take it out of the fridge a couple of hours before getting started.
2. Cut a 150g chunk of butter and place it in a salad bowl with 150g of sugar and 150g of almond powder.
3. Add the rum, the vanilla extract and the orange blossom water
4. Break 3 eggs into the bowl
5. Now, mix using your hands, a whisk or a food processor. I prefer using my hands to feel the texture until it becomes homogeneous and sand-like.
Onto fixing the apples:
1. Peal the apples, remove the core and dice them
2. In a deep pan, melt the remaining 20g of butter
3. Add the diced apples, drizzle with sugar and cook for 2 to 3 minutes until almost soft.
4. Drain the apple on absorbent paper such as kitchen towel to remove the excess butter
It is now time to shape up the pie using one large or two medium oven-safe pie dishes:
1. If using two dishes, split the two puff pastry blocks into four 250g mini-blocks
2. Lay down half of the puff pastry on the dish(es) so as to cover the whole surface of the dish(es)
3. Spread all over except 1cm from the side the almond paste and then the apples.
4. Place the dish(es) in the fridge for about 45 to 60 minutes to harden the pastry.
Almost there!
1. Pre-heat the oven at 210°C
2. In a bowl, break the remaining egg and add the tablespoon of water with the remaining 10g of sugar
3. Whisk it for a few seconds until you get an homogeneous texture
4. Using a brush, spread the mixture over the whole surface of the pie to prevent the pastry from inflating whilst cooking
5. Pop the pie dish(es) in the oven for 20 minutes
6. Reduce the heat to 180°C and cook for a further 15 to 20 minutes.
7. Remove from the oven and serve!
In France, during the month of January where you can buy the "Galette des rois", it's customary to nestle a fava bean, or "fêve", inside the rich filling and crown the finder as the "king" or "queen" of the evening.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (125g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 395 | ||
Calories from Fat: 259 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 28.8g | 38 % | |
Saturated Fat 12.3g | 62 % | |
Monounsaturated Fat 11.1g | ||
Polyunsanturated Fat 3.2g | ||
Cholesterol 138.7mg | 43 % | |
Sodium 33.4mg | 1 % | |
Potassium 206mg | 5 % | |
Total Carbohydrate 30.3g | 9 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 27.4g | ||
Protein 7.1g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 395
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