Recipe of Galette de Rois (France): cake of Kings
This cake or cake of Kings "Galette de Rois" It is a traditional sweet that is made in France on the day of Kings and also in Belgium.
It is a cake that is made with puff pastry, filled with an almond cream that is prepared with a pastry cream and almonds, this cream is known as " frangipane ".
Like the traditional Roscón de Reyes that we make in Spain, the Galette de Rois cake has a bean or bean inside it and is adorned with a king's crown made of cardboard or cardboard.
This cake is ideal especially for lovers of puff pastry in addition to it becomes a more option to vary and taste other sweets that special day as is the feast of the Magi.
The tradition is to prepare it to taste it on the day of Kings but until the month of February are seen in French patisseries.
It is a simple cake to elaborate and it is also very tasty, ideal to accompany with a cup of hot chocolate, a tea, or a coffee, in snacks, dessert or breakfast.
The puff pastry that takes the cake we can do it in a homemade way or resort to the puff pastry that is already elaborated.
Recipe by Galette de Rois (or French cake for Three Kings' Day)
Ingredients:
- 250 ml of whole milk.
- A vanilla bean or a vanilla essence spoon.
- 4 buds
- 150 grams of sugar.
- 30 grams of cornstarch
- 150 grams of ground almonds.
- 100 grams of soft butter.
- 2 circular puff pastry sheets.
Ingredients for the presentation of the cake:
- A beaten egg to brush.
- 2 tablespoons of water with a spoonful of sugar.
Elaboration:
- In a bowl we mix the cornstarch with two tablespoons of cold milk, and reserve.
- Beat the yolks together with the sugar, beat well until they double their volume, they are clearer and sparkling too.
- In a heater we put the milk and vanilla until it boils, when the milk is boiling we add it to the yolks and mix carefully. Add the cornstarch that we had reserved and stir, cook with moderate heat without stopping to stir until the pastry cream thickens.
- Turn off the heat and add the ground almonds, mix well, add the softened butter to make the frangipane and remove again. Let cool, reserving it in the fridge.
- We put a sheet of puff pastry on the work table, and pour the almond cream on top, spread a little respecting the edges.
- Cover the almond cream with the other sheet of puff pastry and with the help of a fork we close the sides so that the cream does not come out.
- We beat an egg and with the help of a brush we brush the top of the puff pastry.
- We puncture the puff pastry a bit so that it does not inflate when cooked in the oven.
- We preheat the oven with a temperature of 200º C, and with heat up and down for 15 minutes.
- Once it is preheated we introduce the cake in the oven and cook at a temperature of 200ºC for 10 minutes, then lower the temperature to 180º C, for about 15 minutes, until we see that the puff pastry is golden brown.
- We remove the cake from the oven, we reserve to paint with water and sugar. We leave the oven on with a temperature of 200ºC.
- In a heater put the water and sugar to heat to make the syrup, until it boils. Once it boils, we put out the fire.
- With the help of a brush we brush the whole cake with the syrup. Put the cake back in the oven and keep the cake at 200ºC for two or three minutes.
- Carefully remove the Galette de Rois cake and let it cool on the rack oven tray.
