Galettes des Rois

Better than the bakery!  Seriously…This is such an easy pie to make using store bought puff pastry!  Don't get me wrong.  There is nothing like home made puff pastry dough, but store bought puff pastry dough is a great compromise given the savings in time and effort.  The one I like best is the PC butter puff pastry dough.  The third ingredient listed after wheat flour and water is BUTTER!!!!!  Unfortunately my relationship with butter is not equal.  I love butter but butter doesn't always love me.  I have noticed that my jeans are starting to get a little snug!  

After my brother-in-law bought this galette/tart/cake at a pastry shop on New Year’s Eve, it reminded me that I had seen this recipe before and thought it looked like something I can handle.  I also needed something to make since I had 10 boxes of butter puff pastry sitting in my freezer that I purchased, on special, for $2.48 a box!!!  At that price why would anyone make puff pastry from scratch at home?!??

Most recipes I found called for a little bit of rum but I replaced it with almond extract.  Also because I like my desserts less sweet, the sugar was also reduced from 100g to 85g.  Use an almond instead of a ceramic figurine to avoid anyone from cracking a tooth if they aren't careful.  Not sure if the family was just being nice, but it was mentioned by many that it was better than the purchased Galette des Rois because there was more filling, it wasn't too sweet and it was oh so warm and BUTTERY!!

To help with cutting the circles, I used the base of a 9” springform pan to cut out the puff pastry dough for the bottom, a 10” pizza pan as a template for the top circle of the pie, and the 9” springform pan ring to neatly and cleanly cut the edges after the galette was assembled.  

Who says it needs to be round?  To reduce wastage of the puff pastry dough I made rectangles too and call it an almond tart.  Just as yummy!!!

GALETTE DES ROIS

INGREDIENTS:

Pastry:

450g of puff pastry (1 box with 2 sheets)

Almond filling:

100g of softened butter

85g of sugar

2 large eggs

100g of almond powder

½ tsp of almond extract

Pinch of salt

1 whole almond

Egg wash:

1 egg yolk

1 tsp milk

Method:

• Roll out the puff pastry and cut out 2 circles using a 9” springform pan and 10” pizza pan as a template.  Lay out each on parchment paper and refrigerate for 30 minutes.  The 9” will be the bottom and 10” will be the top.
• In a stand mixer with paddle attachment, cream butter and sugar for 5 minutes.  Add eggs one at a time beating after each egg. Add almond powder, almond extract and salt and beat until well combined.  Refrigerate for 30 minutes.
• When ready to assemble, lay out the 9” pastry circle on a sheet covered with parchment paper.  Spoon the prepared almond paste onto the middle of the circle and, using an offset spatula (or back of spoon), start spreading the almond paste from the middle to 1” from the edge of the pastry.
• Place the whole almond on the top, near the edge of the almond paste.
• Brush warm water along the exposed edge of the puff pastry.
• Using the 10” pastry circle, cover the almond paste and lightly smooth the top and press down on the edges to seal.  Using a 9” springform pan ring (or 9" ring), center the ring to use as a guide to cut the excess pastry dough from the edges.
• Using back of knife, create dimples along the edges about 1 finger width apart.  Score the top into a simple design.  Pierce 5 holes in the top to let the steam out. Refrigerate for 30 minutes (at this point you can refrigerate or freeze).  
• Preheat oven to 375F.  Egg wash the top, avoiding the edges as it will affect the pastry’s ability to puff (rise).  Bake for 30 minutes.

Adapted from: http://www.davidlebovitz.com/galette-des-rois-kings-cake-recipe/