Galette des rois or pithviers
This traditional French dish made on the twelfth night after Christmas has delicious frangipane filling encased in buttery, flaky puff pastry sheets !
Ingredients
For the Frangipane
- 100 grams or about 1 cup almond flour or ground almonds
- 56 grams or 1/4 cup unsalted butter at room temperature
- 2 eggs at room temperature
- 2 tablespoons water or rum
- zest of one lime or 1/2 an orange
- 100 grams or 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 450-500 grams puff pastry
- 1 egg for wash
Instructions
- Prepare the Frangipane by beating together all the ingredients. It will not be completely smooth .
- Chill for half hour.
- Mean while , divide your puff pastry into 2 and roll out to about 1/8th inch thickness. Cut out an eight inch circle from each . You can use a cake pan for this.
- Place one circle on a parchment lined baking sheet , spread the chilled frangipane , leaving about an inch free all around.
- Place the second circle on top and press all round on the edge to seal.
- Using a sharp knife , make small slits / cuts along the edge to form a scalloped border.
- Using a pastry brush or spoon , brush egg wash on the top. Avoid the sides or the puff won't Puff!
- With the knife, draw curved lines from the centre to the edge of the top puff pastry circle. Be careful not to etch too deep.
- Chill for 20-30 minutes. Meanwhile preheat oven to 200 c/ 400 F.
- Bake at 400 F/200 C for 10 minutes and then at 180 C/ 350 F for 15-20 minutes until the top is golden brown.
- Have warm or after cooling !
Notes
This can be stored at room temperature for 1 day or refrigerated for 5 days.
If you don't almond flour, just blanch the cup of almonds , dry and grind along with sugar in the frangipane recipe.
If you don't almond flour, just blanch the cup of almonds , dry and grind along with sugar in the frangipane recipe.