Galette des rois

95 mins
Serves 1
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Directions

  1. 1Add the softened butter to a bowl.
  2. 2Add the softened butter to a bowl.
  3. 3Add the softened butter to a bowl.
  4. 4Add sugar to the bowl.
  5. 5Add sugar to the bowl.
  6. 6Add sugar to the bowl.
  7. 7Mix until combined.
  8. 8Mix until combined.
  9. 9Mix until combined.
  10. 10Add three eggs one by one and mix until incorporated.
  11. 11Add three eggs one by one and mix until incorporated.
  12. 12Add three eggs one by one and mix until incorporated.
  13. 13Add vanilla extract to the mixture.
  14. 14Add vanilla extract to the mixture.
  15. 15Add vanilla extract to the mixture.
  16. 16Grate orange zest into the mixture.
  17. 17Grate orange zest into the mixture.
  18. 18Grate orange zest into the mixture.
  19. 19Add ground almonds.
  20. 20Add ground almonds.
  21. 21Add ground almonds.
  22. 22Mix until combined.
  23. 23Mix until combined.
  24. 24Mix until combined.
  25. 25Transfer the filling into a piping bag.
  26. 26Transfer the filling into a piping bag.
  27. 27Transfer the filling into a piping bag.
  28. 28Unroll one puff pastry sheet.
  29. 29Unroll one puff pastry sheet.
  30. 30Unroll one puff pastry sheet.
  31. 31Cut two 23cm (9-inch) circles from the puff pastry.
  32. 32Cut two 23cm (9-inch) circles from the puff pastry.
  33. 33Cut two 23cm (9-inch) circles from the puff pastry.
  34. 34Pipe the filling on the pastry, leaving about 2.5cm (1-inch) of space around the edge.
  35. 35Pipe the filling on the pastry, leaving about 2.5cm (1-inch) of space around the edge.
  36. 36Pipe the filling on the pastry, leaving about 2.5cm (1-inch) of space around the edge.
  37. 37Insert a charm/bean/almond into the filling. Traditionally, in France, when you cut the cake, the lucky person who gets the fève (lucky charm) gets the crown and becomes the "king" or "queen" of the evening.
  38. 38Insert a charm/bean/almond into the filling. Traditionally, in France, when you cut the cake, the lucky person who gets the fève (lucky charm) gets the crown and becomes the "king" or "queen" of the evening.
  39. 39Insert a charm/bean/almond into the filling. Traditionally, in France, when you cut the cake, the lucky person who gets the fève (lucky charm) gets the crown and becomes the "king" or "queen" of the evening.
  40. 40Brush the edges with egg/water mixture.
  41. 41Brush the edges with egg/water mixture.
  42. 42Brush the edges with egg/water mixture.
  43. 43Place the second pastry on top.
  44. 44Place the second pastry on top.
  45. 45Place the second pastry on top.
  46. 46Seal the edges by pressing down.
  47. 47Seal the edges by pressing down.
  48. 48Seal the edges by pressing down.
  49. 49Trim the edges to create a decorative pattern.
  50. 50Trim the edges to create a decorative pattern.
  51. 51Trim the edges to create a decorative pattern.
  52. 52Brush the top with beaten egg.
  53. 53Brush the top with beaten egg.
  54. 54Brush the top with beaten egg.
  55. 55Refrigerate for at least 1 hour.
  56. 56Refrigerate for at least 1 hour.
  57. 57Refrigerate for at least 1 hour.
  58. 58Prepare the syrup by adding sugar and water to a saucepan.
  59. 59Prepare the syrup by adding sugar and water to a saucepan.
  60. 60Prepare the syrup by adding sugar and water to a saucepan.
  61. 61Heat over medium heat until sugar dissolves.
  62. 62Heat over medium heat until sugar dissolves.
  63. 63Heat over medium heat until sugar dissolves.
  64. 64Take the pie out of the fridge.
  65. 65Take the pie out of the fridge.
  66. 66Take the pie out of the fridge.
  67. 67Brush with beaten egg again.
  68. 68Brush with beaten egg again.
  69. 69Brush with beaten egg again.
  70. 70Decorate the pie as desired using the back of a knife.
  71. 71Decorate the pie as desired using the back of a knife.
  72. 72Decorate the pie as desired using the back of a knife.
  73. 73Bake at 180C (350F) for 35-40 minutes.
  74. 74Bake at 180C (350F) for 35-40 minutes.
  75. 75Bake at 180C (350F) for 35-40 minutes.
  76. 76Brush with syrup after baking.
  77. 77Brush with syrup after baking.
  78. 78Brush with syrup after baking.
  79. 79Allow to cool before serving.
  80. 80Allow to cool before serving.
  81. 81Allow to cool before serving.

Ingredients

  • 150 g Butter, softened
  • 150 g Butter, softened
  • 150 g Butter, softened
  • 150 g Sugar
  • 150 g Sugar
  • 150 g Sugar
  • 3 Eggs
  • 3 Eggs
  • 3 Eggs
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 1 teaspoon Vanilla extract
  • 1 orange Orange zest
  • 1 orange Orange zest
  • 1 orange Orange zest
  • 150 g Ground almonds
  • 150 g Ground almonds
  • 150 g Ground almonds
  • 1 Puff pastry
  • 1 Puff pastry
  • 1 Puff pastry
  • 1 Charm/bean/almond
  • 1 Charm/bean/almond
  • 1 Charm/bean/almond
  • Egg/water
  • Egg/water
  • Egg/water
  • 50 g Sugar
  • 50 g Sugar
  • 50 g Sugar
  • 60 ml Water
  • 60 ml Water
  • 60 ml Water

Equipment

bowlmixergraterspatulapiping bagpanknifebrushsaucepanoven