Ingredients
Instructions
- Start by preparing the inverted puff pastry the day before. In a stand mixer with the paddle attachment, mix 200g of soft butter cubes with 80g flour for 5 minutes until homogeneous.
- Draw a 20cm x 30cm rectangle on parchment paper. Place the butter mixture in the center and roll it out to fit the rectangle. Fold the parchment paper around the butter to maintain its shape.
- For the dough, mix 180g flour, 8g salt, 80g cold water, 60g cooled melted butter, and 2g white vinegar in a stand mixer with the hook attachment for 7-10 minutes at low speed until the dough pulls away from the sides.
- Draw a 15cm x 20cm rectangle on parchment paper. Place the dough in the center and roll it out to fit the rectangle. Refrigerate both the butter block and dough for 2 hours.
- On a floured surface, place the dough in the center of the butter block and fold the sides over to envelop it.
- For the first single turn, roll the dough three times longer than wide (60cm x 20cm). Fold it in three like a letter. Place the seam on the right. Wrap and refrigerate for 2 hours.
- For the double turn, place the seam vertically on the right and roll the dough three times longer than wide. Fold both ends towards the center, then fold in half. Wrap and refrigerate for 2 hours.
- Repeat another double turn, then refrigerate for 2 hours.
- Finish with a single turn. Wrap and refrigerate for 2 hours. Your inverted puff pastry is now ready.
- For the almond cream, whisk 100g soft butter with 100g powdered sugar until pale. Add 100g almond flour and 10g cornstarch, then whisk again.
- Add 2 eggs and 15ml rum or orange blossom water and whisk until smooth.
- For the pastry cream, heat 100g milk until boiling. In a bowl, whisk 2 egg yolks with 30g sugar until pale, then add 10g cornstarch.
- Pour half the hot milk over the egg mixture, whisking quickly. Return the mixture to the pan with the remaining milk and cook over low heat, stirring constantly until thickened.
- Combine the pastry cream with the almond cream to create frangipane. Transfer to a piping bag with a wide round tip.
- Take the pastry out of the refrigerator 10 minutes before using. Cut the rectangle in half and roll each piece into a 3mm thick, 30cm square.
- Using a 28cm circle, cut two discs. Place one on a parchment-lined baking sheet.
- Mix 1 egg, a pinch of salt, and 5ml milk for the egg wash. Brush the edge of the disc with a 2cm border.
- Pipe the frangipane in a spiral starting from the center. Place a fava bean or figurine in the cream, pressing slightly.
- Cover with the second disc, pressing the edges to seal. Brush the entire surface with egg wash and refrigerate for 30 minutes.
- Preheat the oven to 180°C (360°F) with fan. Take out the galette, brush with egg wash again, and create a design on top with the flat side of a knife.
- Bake for 45 minutes until golden and puffed. Allow to cool at room temperature before serving.
Source : https://encuisineavecpela.fr/2025/01/08/galette-des-rois-a-la-frangipane/
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