The French “Galette des Rois a la Frangipane” is a specialty for Epiphany day. But today you happen to find some in bakeries since early December. Well to try this recipe at least you’ll have waited until January. This is my version of the recipe I find it’s the closest of the one you can find in bakeries. More precisely it is my version of “Frangipane” recipe, because puff pastry is very long to make, quite difficult, in my opinion, I enjoy cooking, but I am not that devoted: I buy it.
About Frangipane and charms
I want to explain what “Frangipane” is here. When I looked up on google to translate the word I end up with “marzipan,” which is completely different. Ingredients are very close but as they are in pie crust and puff pastry. Frangipane is more like a thick almond cream.
My second point will be about the charm we traditionally place into the filling, a little bit like the coin in the English Christmas pudding. The one who finds the charm is made king/queen and wins the paper crown. He/she may choose a queen/king; it’s up to each family to choose its traditions. Well, my point is: don’t forget it when you fill your galette with the cream and before covering with the second pastry!
So here it is: Ingredients first for a large Galette
Pre-heat the oven to 240°C.
2 round rolled puff pastry
100g of softened butter (but not melted!)
125g of almond powder
100g of golden granulated sugar
Mix all the ingredients (except for the pastries!) until the cream is homogenous. Cover a wide pie-plate with the first puff pastry. Fill with the cream (and the charm/coin), and cover it all with the second pastry. Roll together the two pastries all around, and pinch every half inch with the back of a knife to seal the galette.
Place in the oven for 10min, then reduce the heat to 180°C and bake for 20 more min.
Very good warm, but I far prefer it cold. Enjoy!
Want some more ideas to have around the Holidays? Try these: