Galette des Rois

Ingredients

• Milk 10 fl oz
• Whole egg 6 pieces
• Sugar 5 oz
• Wheat Flour 0 oz
• Corn Starch 0 oz
• Vanilla Pod 1 piece
• Almond 0 oz
• Butter 0 oz
• Chicken Egg 1 piece
• Puff Pastry 20 oz

Step-by-Step Guide

Step 1

For the custard, pour milk into a saucepan, add the seeds and pod of vanilla, and bring to a boil. Meanwhile, whisk 4 egg yolks with 45 grams of sugar, cornstarch, and flour until pale and frothy. Remove the vanilla pod from the hot milk and pour the yolks into the milk, continuing to whisk vigorously over low heat until the custard thickens. Transfer the custard to a clean bowl and let it cool.

Step 2

For the frangipane cream, mix half of the cooled pastry cream with almond flour, softened butter, an egg, and 50 grams of sugar using a mixer. Refrigerate for 20–30 minutes to allow the cream to set slightly. The remaining pastry cream can be stored in the refrigerator for up to 3 days, and can be used to make another galette des rois or to fill profiteroles.

Step 3

Cut two discs from the puff pastry, spreading a layer of frangipane evenly on one of them, leaving a 1–2 cm border from the edges. At this stage, you can insert a surprise into the pie, such as a dried bean or a small porcelain figurine. Moisten the edges of the pastry with water, cover with the second disc of puff pastry, and gently press the edges together, trying not to deform it too much.

Step 4

Use the blunt side of the knife blade to shape the pie into a daisy form. Generously brush the pie with the remaining egg yolks. Make a small hole in the center of the pie and, moving from the center to the edges, draw curved lines on the pie using the knife. Place the galette in the oven preheated to 390°F for 10 minutes, then reduce the temperature to 180 degrees and bake for another 20–25 minutes.