January is the month of the galette des rois—the King’s cake. These spherical, flat galettes are made from puff pastry crammed with almond paste and historically introduced on the day of the Epiphany, January sixth. If you wish to know extra about this well-known and scrumptious customized, learn my weblog publish.
I’ve beforehand posted a recipe for the Galette des Rois with apples, however here’s a extra conventional model with some twists and hints from completely different pastry cooks.
Serving: 8 individuals
Prep time: 45 min
Relaxation time: 1 to 2 hours
Cooking time: 45 min
2 spherical puff pastry sheets (25 cm or 10” diameter)
1 egg yolk
2g / 1/2 tsp cream
130 g – 3/4 cup milk
1/2 vanilla bean
1 egg yolk
25 g – 2 tbsp sugar
6 g – 1 tbsp cornstarch
6 g – 1 tbsp flour
1 c à s / 1 Tbsp brown rum
Almond paste:
50 g – 3 1/2 oz softened butter
60 g – 1/3 cup sugar
90 g – 1 cup almond flour
1 extra-large egg
1- Minimize the vanilla bean lengthwise in two. Scrub the grains with the tip of the knife.

2- Add the vanilla to the milk and produce it to a boil.
3- Combine the egg yolk with the sugar till the sugar is dissolved. Add the flour and the cornstarch and blend till you get a white and creamy texture.
4- Add half of the rum.

5- Pour the milk into the combo and stir to keep away from lumps.
6- Pour the liquid again into the saucepan and stir energetically till the cream thickens. Put apart in a bowl, cowl with a plastic wrap, and let cool.
7- Add the opposite half of the rum when the custard is chilly.
Put together the frangipane or the almond paste:
8- Combine the softened butter, sugar, almond flour, and eggs.
9- Take away the vanilla bean from the custard and add the cream to the almond paste and blend effectively to acquire a homogeneous consistency.
10- Unfold the puff pastry sheets on the countertop.
11- Unfold the filling evenly on one sheet and depart the sting empty.
12- Conceal the fortunate allure within the cream.

13- Smear the sting of the dough with water – NOT with egg yolk.
14- Cowl with the opposite puff pastry disk and press on the sting of the dough to affix each side.
15- Make small notches with the again of the knife barely tilted throughout the sting.
16- Flip the galette up-side-down to have a flat and neat floor.

17- Brush the galette with the egg yolk blended with cream to provide a shiny wealthy golden brown colour when it bakes. Be certain to brush solely the floor and never the rim. It is going to weld the dough and stop it from rising.
18- Relaxation the galette within the fridge for an hour or two.
19- Take away the galette from the fridge and brush it yet one more time with the blended egg yolk and cream.
20- Draw streaks with the again of the knife to brighten. The knife ought to be barely tilted. You may make any form you need.
21- Make a gap within the center and 4 others on every pole to permit air to flee, in any other case the dough might swell and dry out.

22- Place the galette within the preheated oven to 180ºC or 350ºF for 45 min. and take away it when it has turned golden brown.