Its the beginning of january , and that means in France the Galette des rois season. The galette des rois aKa "kings cake" is a traditional cake made with a puff pastry filled by an almond cream . It is specially prepared to celebrate the epiphanie. Whilst i do not celebrate the epiphanie i can not not prepare a couple of galettes each year.
The galette des rois is not just about preparing the cake , it is a whole event and the family gathers to share a galette where a small porcelaine figurine is hidden (widely know as a "féve") and whom who finds it in his slice will be the king/ Queen of the day.
This year i wanted to test some fresh flavors combinations and i ended up making two one with pistachios and geranium water and the second with almond and Tonka .
Pistachios & geranium water Galette
Geranium water is a traditional ingredient in tunisia that is whidely used for cakes and desserts and brings a fresh floral flavor , so i decided to use of it along with pistachios which make a devine conbination.
Pistachio & geranium water galette des rois
INGREDIENTS
- 300 gr Puff pastry ( to make your own puff pastry check my post: The ultimate Puff pastry guide )
- 100 gr finely grinded pistachios
- 100 gr soft butter
- 100 gr sugar
- 1 tsp geranium water
- egg wash
- 1 hazelnut (féve)
INSTRUCTIONS
- Divide the dought on two then roll it out to make two squares ( 5mm thick) ,then return the dough back to the fridge.
- Place the soft butter , sugar, pistachio , geranium water in a bowl and mix to get a homogenous cream.
- Take out the dough and cut it into two 24cm circles.
- Strating from the center of the dough , spread the pistachio cream inton a circle and leave a 2,5 cm edge.
- Brush the edge with the egg wash ( 1 eggyolk + 1tsp water)then place your Féve (hazelnut) before miticulously placing the second puff pastry dough on top while avoiding any air bubbles so the filling dont get out while its baking.
- Finally , brush the top with the rest of the egg wash and using a sharp knife or a blade like i did start scarring your galette with any decoration you want , let your creativity guide you and do not forget to make a whole in the center to release the steam while the galette is baking.
- Bake in a 160 C preheated convection oven for 45 minutes.
And voilá...
Almond & Tonka galette des rois
INGREDIENTS
- 300 gr Puff pastry ( to make your own puff pastry check my post: The ultimate Puff pastry guide )
- 100 gr almond meal
- 100 gr soft butter
- 100 gr sugar
- 1/4 tsp grated Tonka
- egg wash
- 1 hazelnut (féve)
INSTRUCTIONS
- Divide the dought on two then roll it out to make two squares ( 5mm thick) ,then return the dough back to the fridge.
- Place the soft butter , sugar, Almond meal , Tonka and egg in a bowl and mix to get a homogenous cream.
- Take out the dough and cut it into two 24cm circles.
- Strating from the center of the dough , spread the almond cream inton a circle and leave a 2,5 cm edge.
- Brush the edge with the egg wash ( 1 eggyolk + 1tsp water)then place your Féve (hazelnut) before miticulously placing the second puff pastry dough on top while avoiding any air bubbles so the filling dont get out while its baking.
- Finally , brush the top with the rest of the egg wash and using a sharp knife or a blade like i did start scarring your galette with any decoration you want , let your creativity guide you and do not forget to make a whole in the center to release the steam while the galette is baking.
- Bake in a 160 C preheated convection oven for 45 minutes.
And voilá...
Almond and Tonka are a sublte yet surprisigly fraguant combination , and it is a great twist to the traditional almond version .
Amal Nasri
A full time sweet tooth foodie , foodphotographer and recipe developer who is always on the hunt of new flavor combinations and food discoveries to re-create sweet delicacies and fresh dessert recipes .