Galette des Rois aux Fruits Rouges (French Red Fruits King Cake)
- Yield: 8–10 servings 1x
Ingredients
Scale
Galette:
- 2 sheets all-butter puff pastry, chilled [1]
- ½ cup (100g) granulated sugar
- ¾ cup + 1 ½ Tbsp (80g) almond flour
- ½ cup (60g) all-purpose flour
- pinch of salt
- 7 Tbsp (100g) unsalted butter, cubed & softened
- 1 large egg, room temp
- 3 large egg yolks, room temp
- ¼ cup (75g) Francis Miot La Parisienne Jam
- fève (such as a whole almond or dried bean), optional
Egg Wash:
- 1 large egg yolk
- 1 tsp whole milk
Sugar Syrup:
- 3 ½ Tbsp (50g) water
- ¼ cup (50g) granulated sugar
Instructions
- Thaw puff pastry and keep cold according to your package instructions.
- In a large bowl, whisk together sugar, almond flour, flour, and salt. Using a pastry blender, work in butter until mixture resembles wet, crumbly sand.
- Using a hand mixer on low, mix in whole egg and egg yolks one at a time. Then fold in jam with a spatula.
- Cover filling and chill for 30–60 minutes.
- Line a baking sheet with parchment paper; set aside.
- Remove one sheet of puff pastry from the fridge and place on your lightly floured work surface. Gently roll out to a 11-inch square.
- With a cake pan, pot lid, cake ring, or other lightweight, circular item as a guide, use a sharp knife to cut out a 10-inch circle of puff pastry.
- Transfer dough circle to prepared baking sheet.
- Retrieve second sheet of puff pastry and cut a second 10-inch circle. Set aside.
NOTE: If it is warm in your kitchen, you may wish to cover and chill your puff pastry circles at this point. - Fit a pastry bag with a medium, round piping tip. Transfer filling to piping bag.
- Place baking sheet with dough circle in front of you. Generously brush cold water around the perimeter of the dough, making a whiteish, 1-inch border. (The border will begin to whiten as you brush on more water.)
- Pipe filling in a tight spiral within the water border. If you like, place a fève somewhere in the filling. (We used a whole almond.)
- Place second puff pastry circle on top, gently pressing down on the edges to seal.
NOTE: You will need to press hard enough to seal the galette, but not so hard that you squash all the lovely puff pastry layers. - Flute the edges by using the back of a butter or paring knife to push into the dough a wee bit every ½ inch around the perimeter.
- In a small bowl, whisk together egg yolk and milk. Brush egg wash over galette, making sure to avoid the edges. If the egg wash drips over the edges, it can keep the puff pastry from rising.
- Chill galette for 30 minutes.
- Retrieve galette from fridge. With a paring knife, gently score a design into the top of the galette. [2]
- Using a toothpick, poke several holes in the top of the galette so steam can escape during baking.
- Heat oven to 375°F. Place galette in fridge while oven warms up.
- Bake galette for 30–35 minutes. Galette is done when it’s nicely browned on top.
- While galette is baking, make the sugar syrup. In a small pot over medium heat, stir together sugar and water until sugar dissolves. Let simmer for a couple minutes without stirring. Remove from heat and allow to cool.
- When galette is done, immediately brush sugar syrup all over. Transfer galette to wire rack.
NOTE: The galette may deflate some as it cools, which is normal. - Serve warm or at room temperature. Serve as-is (it’s still super delicious nekkid!), with strawberry coulis, dusted with confectioners’ sugar, or with crème anglaise.
Notes
- We used one package of Publix GreenWise Puff Pastry Sheets (1 lb 3 oz or 490g puff pastry).
- Here are some scoring design ideas:
Adapted from: Francis Miot et David Lebovitz
