We’ve all dreamed of making a Galette des Rois like a chef, with the pastry and almond cream cooked to perfection, the elegant stripes on top, and the puff pastry perfectly golden and shiny. So you can make a success of this classic Epiphany dessert – which is eaten throughout the month of January in France – chef Dominique Ansel shared his secrets with us. The chef, inventor of the cronut, allowed the French Morning camera crew to come into his workshop-boutique at 17 East 27th Street, in the Flatiron district of Manhattan, to learn how he makes his Galette des Rois.
Pastry:
Puff pastry
Egg yolks
Water
Almond Filling:
100 grams sugar
100 grams almond flour
100 grams butter
2 eggs
Rum
Equipment:
Pastry bag
Parchment paper
Baking Sheet
Instructions: Cream your sugar and butter in a stand mixer. Add in the eggs and a nice pour of rum. Then add the almond flour, and fill your pastry bag with the mixture once it is incorporated. This video will show you the rest! Your whole prep time should take less than ten minutes. Enjoy!
