Galette des Rois
 Serves |  Total Time |
|---|---|
| 12 | 1.08 hours |
Ingredients - Crust
180 g all-purpose flour- 0.5 tsp salt
0.5 tsp baking powder
227 g unsalted butter
113 g sour cream
Ingredients - Filling
170 g almond paste- 85 g unsalted butter
99 g granulated sugar- 1 tsp salt
2 large egg yolks
1 tsp vanilla- 40 g all-purpose flour
- 48 g almond flour
Ingredients - Glaze
- 1 large egg yolk
1 tsp cold water
some syrup (optional)
Cookware
- 1 plastic wrap
- 1 baking sheet
- 1 fork
Instructions - Crust
Step 1
Weigh your all-purpose flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Whisk together the flour, salt, and baking powder. Cut the cold unsalted butter into pats, and work it into the flour mixture until it's unevenly crumbly, with larger bits of butter remaining intact.
Step 2
Stir in the sour cream. The dough will be craggy but cohesive. Turn the dough out onto a well-floured surface and bring it together, if necessary, with a few quick kneads.
Step 3
Pat the dough into a rough square. Roll it into a rough 8" x 10" rectangle. Make sure the underside is sufficiently dusted with flour that you can move it around easily.
Step 4
Starting with one of the shorter (8") ends, fold the dough in thirds like a business letter. Flip it over (so the open flap is on the bottom), and turn it 90°. Roll the dough into an 8" x 10" rectangle again. Fold it in thirds again.
Step 5
Wrap the dough in plastic wrap, and place it in the refrigerator to chill for at least 30 minutes (or overnight).
Step 6
When you're ready to proceed, start preheating the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.
Step 7
Divide the pastry in half. Roll one half into a 10" square.
Step 8
Using a 10" round template (e.g., a dinner plate), cut a 10" circle. Set the circle onto the prepared baking sheet.
Instructions - Filling
Step 9
Beat the almond paste, unsalted butter, granulated sugar, and salt until thoroughly combined.
Step 10
Add the egg yolks and vanilla, and beat until well incorporated.
Step 11
Mix in the all-purpose flour and almond flour.
Step 12
Roll the other piece of pastry into an 11" square. Cut an 11" circle.
Step 13
To assemble the galette: Spread the filling over the smaller circle, leaving a 1" rim around the edge of the pastry.
Instructions - Glaze
Step 14
Mix the egg yolk and cold water together. Brush some glaze over the uncovered edge of the pastry.
Step 15
Center the larger round of dough over the filled bottom crust, and smooth it over the filling. Using a fork, press and crimp the edge of the galette to seal.
Step 16
Brush an even coat of the glaze over the surface of the galette. (Doing this step before decorating the top will give your design nice definition and contrast.)
Step 17
Decorate the galette by using the back of a knife to trace a pattern on the surface; you'll just barely cut into the surface without cutting all the way through to the filling. Poke a vent hole in the center, and four additional small slits at other random spots, hiding the slits in the pattern you've drawn.
Step 18
Bake for 30 to 35 minutes or until it's golden. Don't be afraid to let it become deeply browned; this slight caramelization gives the butter in the crust wonderful flavor. Remove the galette from the oven, and cool it slightly right on the baking sheet.
Step 19
For a shinier galette, brush the top of the baked pastry with a teaspoon or so of syrup (optional) (maple, agave, golden syrup, or your favorite) while it's still hot from the oven.
Step 20
Serve galette warm or at room temperature. Store any leftovers at room temperature for several days; freeze for longer storage.
Source