Galette de Rois. French Kings Cake

Tradition mandates that in the day of Kings in all the houses roscón is taken at breakfast or snack. This tracidion changes from one place to another, and in France the roscón is transformed into a Galette des Rois. There are different recipes and versions, and galette des rois appears in many blogs and cooking forums. I have followed the renewed version of Amuses Bouches


    2 puff pastry
    1 egg yolk
    150 g almonds
    80 g sugar
    2 eggs
    50 g butter
    almond essence
    2 egg yolks for custard
    250 ml milk for custard
    60 g sugar for custard
    20 g cornstarch for custard
    1/2 vanilla pod for custard


    To prepare the custard, the milk is boiled with half the sugar and the vanilla pod and allowed to stand so that the vanilla releases all the aroma. Meanwhile, beat the egg yolks and the remaining sugar until the mixture blanches. Cornstarch and milk are added when it is warm. Put everything on low heat, stirring continuously until the cream thickens. Allow to cool and reserve

    To make the almond cream, beat the butter that must be soft, with the sugar, the eggs are added one by one, beaten slightly, and then the grated almond is incorporated.

    To this almond cream is added half of the custard, and this is what is known as a creamy Frangipane. To enhance the almond flavor, you can add a few drops of bitter almond essence. Store in a pastry bag and let stand 30 minutes

    Two puff pastry discs, 26 and 27 cm in diameter, are cut. The smallest is used as a base, the filling is placed evenly, leaving a margin of about 2 cm, which is brushed with egg. If you want to surprise yourself, now is the time to do it. It is covered with the largest sheet and the edges are pressed so that it is well sealed and the frangipane does not come out.

I je sealed with a fork, the same thing that is done with the dumplings

    To obtain a shiny surface, dilute the egg yolk with two tablespoons of water and brush the entire surface. Once the Galette is prepared, it has to rest in the refrigerator for 30 minutes

    Before introducing it into the oven, it is re-brushed and a drawing is made on the surface with a cutex. The oven is heated to 210 ° and baked at this temperature for 10 minutes. Then the thermostat is lowered to 180º and left in the oven for another 20 minutes