Galette Des Rois

Galette des rois made with our organic Premium All Purpose stone ground flour. Test your skills out with this hand laminated puff pastry recipe filled with a citrus pecan frangipane for a Texas twist! You are sure to impress with this recipe this carnival season. C'est bon! 

Download a printable version of the recipe here.

Galette De Rois

Yield: 8-inch round galette

Tools: food processor or blender. pastry bag (optional)

Ingredients:

2 ¼ inch sheets of pre-rolled puff pastry *(See recipe for Puff Pastry below)

275g frangipane (see below)

1 egg for egg wash

*Find Puff Pastry recipe here

Citrus Pecan Frangipane:

170g unsalted butter (room temp)

170g cane sugar

Zest of two large oranges & one lemon

175g toasted pecans

30g BSM All Purpose Premium Flour

2 large eggs (room temp)

10g vanilla extract

1 egg for wash

Method: 

Toast the pecans at 350°F for 9 min. Allow to cool before use.

 In a food processor or blender, combine all of the frangipane ingredients. Blend together until a thick paste has formed. Put the frangipane into a pastry bag and set aside.

Use pre-rolled pastry sheets that are ¼ inch thick. Cut the pastry dough sheet into two 8-inch rounds. Be sure to keep the dough cold as you go. Place the bottom pastry round onto a parchment-lined baking sheet. Brush the edges of the bottom pastry round with egg wash. Pipe the frangipane within the center, keeping 1 ½ inches away from the edges. Place the other dough round on top and gently press around the frangipane to seal the edges. Egg wash the top of the galette with the remaining egg wash.

NOTE: Be sure to egg wash the pastry before creating the scoring design.

**For scoring/crimping: Using a sharp paring knife, create indentions into the edges while using the tips of your middle finger and index finger placed on each side of the knife, and press down the edges. Create a hole in the direct center of the pastry with the knife, then make four quarterly scores from the center hole. Create four more scores within each quarter for even distribution of scores.

*See video here for crimping technique. 

Place in the refrigerator for 30 min.

Preheat an oven to 425°F.

 Bake the galette for 25-30 min or until the pastry is golden brown.

*Pro-tip: At the half-way mark of bake time (15-20 min), brush the top of the galette with simple syrup as this will create a very shiny crust for that professional look. Continue to bake for the remaining time.

Allow to cool before slicing. Store at room temperature either loosely wrapped or under a cake stand. Best served day of or up to two days after. Enjoy!