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 Galette des Rois Recipe

Galette des Rois
Click picture to enlarge.

Galette des Rois uses puff pastry with a frangipane filling. It originated in France and was traditionally eaten on Epiphany Day. More recently, gaudy imitations are baked in Louisiana and surrounding areas.

KEY POINTS

 Preparation:  Cooking Time:

 How Difficult  Medium  Freeze?   No
 Servings

 4 to 6

COOK'S NOTES ON GALETTE DES ROIS
This recipe is relatively easy as long as you follow the sequence of the instructions. It is important to place the base layer of pastry on baking paper and then pile the filling on top. If there is no baking paper beneath the base layer it becomes very difficult to get it there without damaging the galette.

 Ingredients

How Much

 Ready made puff pastry 400g / 14oz
 Butter 100g / 3Żoz
 Caster sugar 100g / 3Żoz
 Ground almonds 100g / 3Żoz
 Medium egg 1
 Apricot jam 2 heaped tablespoons
 Cognac / brandy 2 tablespoons

WHAT SPECIAL KITCHEN EQUIPMENT?
Non-stick baking paper.
30cm / 12in square baking tray (or larger).
Rolling pin.

CLICK ANY PICTURE ON THIS PAGE TO ENLARGE IT

PREPARATION
Take the butter out of the fridge, cut into small cubes and let it stand at room temperature for 15 minutes.
Beat the egg until white and yolk are combined.

METHOD FOR GALETTE DES ROIS

Frangipane uncooked First make the frangipane filling. Place the butter and caster sugar in a bowl and combine together with your fingers. Then beat the mixture with a fork for a minute or until it becomes creamy.

Add the ground almond, beaten egg and cognac and mix well with a fork until all the ingredients are combined.

Turn on the oven now to 200░C / 400░F / Gas mark 6 to pre-heat it in time for cooking your Galette des Rois.

A round of uncooked puff pastry Take the puff pastry from the fridge and cut it in half. Roll out each half of pastry so that it is 25cm / 10in in diameter.

To make the rolling out process easier, place some flour on the surface below the pastry. Keep moving the pastry around when rolling out. Diagonal rolling as well as rolling up and down will help achieve an even shape.

We used a non-stick pastry mat placed on a table. They are ideal for this purpose and can be cleaned in the dishwasher. They also have pre-drawn circles so that you can get the size exactly correct.

Shortcut pastry with apricot jam topping Place one of the pastry rounds on some non-stick baking paper. Spoon the apricot jam onto the pastry and then evenly spread leaving a 2cm / 1in gap round the edge.

Shortcut pastry with apricot jam and frangipane filling to make Gallete des Rois Spoon the frangipane filling onto the centre of the jam covered pastry. Using a spatula or broad knife gently spread the frangipane evenly out so that it covers the apricot jam.

Uncooked Gallette des Rois To help seal the pastry brush a small amount of water onto the exposed edge of the round.

Place the remaining layer of pastry on top of the filling. Gently firm down the edges of the two pastry layers to seal the filling inside.


Shortcrust pastry with sut lines It is traditional to decorate the top pastry surface with lines. Choose whatever decoration you want. We have used a knife mark out rows of lines on the pastry surface.

Before putting the galette in the oven brush the surface of the pastry with beaten egg to give it a golden colour when cooked.


Galette des Rois Place the galette des rois (with baking paper) on an oven proof dish and place in the pre-heated oven and cook for about 25 minutes or until the pastry is golden brown.

Turn round the galette half way through cooking to ensure it is evenly browned.

Galette des Rois can eaten warm or cold, either way it is delicious.

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