Save for Later
Every pastry chef dreams of creating their signature galette des rois. After years of perfecting this classic French dessert, I developed this special version combining rich pastry cream with traditional frangipane. The result is an exceptionally creamy filling that has become the hallmark of our bakery.
A Harmonious Blend of Flavors
This recipe carefully balances the silky smoothness of pastry cream with the nutty warmth of almond cream. The combination creates an irresistibly creamy texture that elevates the traditional galette. The filling can be customized with different flavor additions while maintaining its perfect consistency.
Essential Ingredients
- For the Pastry Cream:
- 250ml whole milk
- 2 egg yolks
- 50g granulated sugar
- 20g cornstarch
- 1 vanilla bean
- For the Almond Cream:
- 100g unsalted butter, room temperature
- 100g granulated sugar
- 100g almond flour
- 2 large eggs
- 1 tablespoon dark rum
- Assembly:
- 2 sheets all-butter puff pastry
- 1 egg yolk for glazing
- 1 fève (porcelain charm)
Preparation Method
- Making the Pastry Cream
- Heat the vanilla-infused milk while whisking egg yolks with sugar. Add cornstarch and cook until thick and glossy.
- Preparing the Almond Cream
- Beat softened butter with sugar until light, then incorporate almond flour. Add eggs one at a time, finishing with rum.
- Creating the Filling
- Gently fold the cooled pastry cream into the almond mixture until perfectly combined.
- Assembly
- Spread the filling on the puff pastry, place the fève, cover with second pastry sheet. Score decorative pattern and brush with egg wash.
- Baking
- Bake at 180°C for 30 minutes until golden brown.
Creative Variations
This versatile recipe welcomes creative additions like dark chocolate chips, wine-poached pears, or orange blossom water. The key to excellence lies in using high-quality butter for homemade puff pastry, which provides incomparable flakiness.
Save for Later
Storage and Serving Tips
Store the galette in the refrigerator and warm at 150°C before serving to restore its crisp texture. It maintains peak quality for two days and freezes well. For best results, always reheat gently to preserve the delicate layers of pastry.
Recipe Tips & Tricks
- → How can I seal the top and bottom crusts together?
- Dab a bit of water along the edges of the first crust. Press the two crusts’ edges together firmly, then either pinch or roll them for a good seal.
- → Can I make this pie ahead of time?
- The fillings can be made in advance and kept in the fridge overnight. For the best crust texture, assemble and bake it fresh on the day you plan to serve.
- → How do I know the pie is thoroughly baked?
- The pie should have an even golden top, and the bottom of the crust should be cooked through. The filling will rise slightly as it bakes.
- → Do I need to include rum in the pie?
- Rum is optional. You could switch it for almond extract or another flavoring. Leaving it out works fine too.
- → What’s the best way to store leftovers?
- Pop it into an airtight container and refrigerate for up to 2-3 days. Heat it for a few minutes in the oven before serving to refresh the crust.