Galette Des Rois
  1. Cream together butter and sugar until light and fluffy

  2. Add egg and cream, and whisk

  3. Fold in almond flour, then add custard

  4. Add rum and vanilla for more flavor

  5. Mix until creamy and uniform

  6. Cover and refrigerate overnight

  7. Place first puff pastry disc on work surface

  8. Spread frangipane evenly, leaving 2.5cm border clear

  9. Press fève into frangipane

  10. Brush border with water to help fuse the 2 disks

  11. Carefully place second disc on top

  12. Flip onto baking sheet

  13. Gently press from center outward to remove air bubbles

  14. Finish by the border to seal the edges

  15. Press outer edge with back of knife to help the dough fuse

  16. Brush with egg wash, refrigerate 30 minutes

  17. Apply second coat of egg wash

  18. Score decorative design on top without cutting through

  19. Preheat oven to 190°C/375°F

  20. Bake at 170°C/340°F for 40-50 minutes until deep golden brown

  21. Optional: brush with simple syrup while hot for extra shine

https://www.instagram.com/reel/DT76iMHiDPJ/?igsh=bWtlZ3gzbWtlb3dh

Course🍰Dessert

Diets🥕Vegetarian...

Category🥐Pastry

Cuisine🇫🇷French

Occasions🎉Celebration🎉Festive

Season🔁Year-round

DifficultyMedium ⏰ 45m

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