How to Make Galette Des Rois
Beat the butter with a fork until it becomes creamy., Add the lightly beaten eggs, bitter almond extract and orange flower water., Heat the oven to 200ºC/400ºF. , Mix the egg yolk with the milk. , Lay out a length of puff pastry on a non-stick...
Step-by-Step Guide
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Step 1: Beat the butter with a fork until it becomes creamy.
Add the powdered almonds and sugar and mix until they fold in completely. -
Step 2: Add the lightly beaten eggs
Mix well with a whisk.
Keep refrigerated until the cream becomes sufficiently firm that it can be spread without running. ,,, Brush it with the egg-milk mixture to about 2 centimeters / 1 inch from the edges. , Lightly place a bean or figurine into the cream mixture. , Smooth it over with your hands to remove any air.
Make it stick to the first sheet by applying light pressure with your fingers, around the edges where there is no cream. , Make little holes around the edges of the cake with the tip of a knife. ,, Put it into the refrigerator for about 30 minutes. , The cake must be beautifully golden before removing it.
Allow to cool on a wire baking rack.
Follow the tradition below if you want to make this extra special! , -
Step 3: bitter almond extract and orange flower water.
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Step 4: Heat the oven to 200ºC/400ºF.
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Step 5: Mix the egg yolk with the milk.
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Step 6: Lay out a length of puff pastry on a non-stick baking sheet.
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Step 7: Spread the almond cream
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Step 8: leaving the edge of the pastry sheet free from cream.
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Step 9: Lay the second sheet of puff pastry over the first.
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Step 10: Make a small hole in the middle of the galette so that the cake does not swell too much when cooking.
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Step 11: Draw a design on the surface of he cake with the blunt side of a knife.
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Step 12: Brush the entire surface with the egg-milk mixture
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Step 13: passing over it twice.
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Step 14: Place the cake into the oven and cook it for about 25 minutes.
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Step 15: Finished.
Detailed Guide
Add the powdered almonds and sugar and mix until they fold in completely.
Mix well with a whisk.
Keep refrigerated until the cream becomes sufficiently firm that it can be spread without running. ,,, Brush it with the egg-milk mixture to about 2 centimeters / 1 inch from the edges. , Lightly place a bean or figurine into the cream mixture. , Smooth it over with your hands to remove any air.
Make it stick to the first sheet by applying light pressure with your fingers, around the edges where there is no cream. , Make little holes around the edges of the cake with the tip of a knife. ,, Put it into the refrigerator for about 30 minutes. , The cake must be beautifully golden before removing it.
Allow to cool on a wire baking rack.
Follow the tradition below if you want to make this extra special! ,
About the Author
Jean Roberts
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