Galette des Rois
6 servings
120 minutes
The pie was prepared in our kitchen by Ilya Sudzilovsky, pastry chef of the Remy Kitchen Bakery restaurant. Galette des Rois, or king's pie, is a traditional French dessert associated with the end of the Christmas and New Year holidays . Of course, there are many customs and signs associated with it. The most famous is to hide a bean in the pie: whoever gets it is the king (or queen) of the evening. You can make a whole show out of the search, and ceremoniously crown the winner.
1
To make custard, pour milk into a saucepan, add vanilla seeds and pod, and bring to a boil. Meanwhile, whisk 4 egg yolks with 45 grams of sugar, starch, and flour until pale foam forms. Remove the vanilla pod from the hot milk and pour in the yolks, continuing to whisk vigorously over low heat until the cream thickens. Transfer the custard to a clean bowl and let it cool.
- Milk: 225 ml
- Vanilla pod: 1 piece
- Egg yolk: 6 pieces
- Sugar: 95 g
- Cornstarch: 5 g
- Wheat flour: 10 g
2
For the frangipane cream, mix half of the cooled custard with almond flour, softened butter, egg, and 50 grams of sugar using a mixer. Place in the refrigerator for 20-30 minutes to let the cream set slightly. The remaining custard 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.
- Almond flour: 50 g
- Butter: 50 g
- Chicken egg: 1 piece
- Sugar: 95 g
3
Cut out two disks from puff pastry, spread a layer of frangipane cream evenly on one of them, leaving a 1-2 cm margin from the edges. At this stage, you can place a surprise in the pie in the form of a dry bean or a small porcelain figurine. Moisten the edges of the pastry with water, cover with the second disk of puff pastry and gently press the edges, trying not to deform it too much.
- Puff pastry: 500 g
- Almond flour: 50 g
4
Use the dull side of the knife blade to shape the pie into a daisy. Generously brush the pie with the remaining egg yolks. Make a small hole in the center of the pie and draw arc-shaped lines from the center to the edges using a knife. Place the galette in an oven preheated to 200 degrees for 10 minutes, then reduce the temperature to 180 and bake for another 20-25 minutes.
- Egg yolk: 6 pieces