Hi everyone! Here’s the second recipe of King Cake or “Galette des Rois” ? This recipe is inspired by the Galette of the incredible French Pastry Chef Guy Krenzer. This King Cake has the look of a hat and is made up of a Puff Pastry, filled with a Frangipane Cream (which is a blend of custard cream and almond cream) and crushed Almonds, Pistachios and Hazelnuts ? This Galette is very easy to make, and I’ll show you how to make the fast technique of the Puff Pastry.
Over the Pompom I’ve added a dome of whipped Ganache that I had in my freezer. But it’s optional 🙂
For 1 galette:
Puff Pastry:
- 250g of flour
- 200g of butter
- 125mL of water
- 5g of salt
Frangipane Cream:
Custard Cream
- 125mL of milk
- 20g of egg yolks (=1)
- 5g of corn starch
- 5g of flour
- 40g of sugar
- 10g of butter
Almond Cream
- 55g of butter
- 95g of almond powder
- 65g of icing sugar (or granulated)
- 57g of eggs (= 1 large)
Filling:
- 20g of almonds
- 40g of pistachios
- 20g of hazelnuts
Syrup:
- 20g of water
- 20g of sugar
Egg Wash:
- 1 egg
- 5g of full liquid cream
We’ll start with the Puff Pastry:
1. In a bowl, place the flour, the salt and the cold butter cut into small pieces.
2. Roughly mix with the flat beater of a stand mixer (or your hands). There must still be pieces of butter left.
3. Add the very cold water and mix until everything is well-combined. Be careful not to overmix, there must still remain pieces of butter, it’s normal.
4. Put the dough on a lightly floured work surface and roll it out. It should be 2 to 3 times longer than wide.
5. Fold the top of the dough on the center. Remove the flour with a brush.
6. Now, fold the bottom part over the top part.
7. Turn the dough a quarter turn to the left or to the right (once you’ve decided the direction you must keep the same).
8. Repeat these steps 4 more times.
Here’s how the dough looks like at the 5th turn. 
9. If the dough becomes hard to manipulate, refrigerate for a couple of minutes.
10. After you’ve made these steps 5 times in total, wrap the dough with cling film and refrigerate 1h at least (I prefer to make it the day before so the dough is easier to work with).
For the Frangipane Cream, we’ll start with the custard cream (better to make a day ahead).
1. Briefly whisk the egg yolks with the sugar until it slightly whitens.
2. Add the flour and corn starch.
3. Heat the milk.
4. Pour it in 3 times over the eggs. Mix.
5. Bring everything back to the pan and cook over medium heat, while stirring, until it thickens.
6. Off the heat, add the cold butter.
7. Wrap with cling film (it must touch the surface) and refrigerate overnight (at least 4h).
The next day:
1. Take the custard cream out of the fridge and whisk it for a few minutes to loosen it. Let it out of the fridge ~1h so it returns to room temperature.
2. Cream the softened butter with the sugar. You must take the butter out of the fridge 1h-1h30 before starting so it is very soft.
3. Add the almond powder and mix.
4. Finish off by adding the eggs little by little. I prefer to whisk with a spatula so I don’t incorporate too much air.
5. Gently incorporate the custard cream to the almond cream.
6. Refrigerate until use.
It’s time to assemble!
1. Divide the puff pastry in half.
2. Roll out the first half to a 3mm thickness. Make sure that you can cut the at shape.
3. Draw the hat pattern over a paper (don’t forget the pompom).
4. Use this model to cut the puff pastry. Use a sharpened knife so you don’t damage the lamination of the dough.
5. Refrigerate the dough.
6. Repeat these steps with the other half of dough.
7. Spread the frangipane cream over this half and leave a 1,5-2cm border (as you can see, I’ve forgotten the pompom so I’ve made it separately ?).
8. Crush the almonds, hazelnuts and pistachios (roasted beforehand). Sprinkle over the cream.
9. Add some water on the borders and cover with the other dough. Weld the edges by pressing with your fingers.
10. Use the scraps to cut a 5cm circle.
11. Brush the surface of the King Cake with the egg/cream mixture.
12. Refrigerate 1h.
13. Preheat the oven to 170°C/338°F fan-assisted.
14. After 1h, brush the galette a second time with the egg wash.
15. Draw the same pattern as the picture over the galette. You can use the back of a knife, but make sure not to cut the dough, a slight pressure is enough. Add the 5cm circle to the right and also brush it with the egg wash.
16. Cook for ~35-40min. The King Cake must be golden. Then, lower the temperature to 160°C/320°F and cook for 5 more minutes.
17. Bring to boil the water and sugar. Brush this syrup over the galette when it comes out of the oven.
18. When it has cooled down, sprinkle the edges with icing sugar.
Your King Cake is ready! Enjoy!
Please feel free to ask all your questions in the comment section and don’t forget to send me pictures of your realisation on my email address: partage@justonemorecake.com or send me a DM on my Instagram account: blog_justonemorecake , I will post them at the end of the post 🙂
