Hello to my fellow food bloggers and thanks to Alanna at A Veggie Venture for hosting this edition of Sugar High Friday.
In keeping w/ the theme, my entry has a surprise inside… it may be hard to see in the picture, but the surprise’s flavor definitely comes through when you bite into this dessert! La Galette des Rois (also known as King’s Cake)Traditionally, this cake is served on January 6th to celebrate the Epiphany. It is baked w/ a bean or some other favor inside and whoever finds this surprise is crowned king or queen for the day! My galette was baked without a bean inside for no reason other than I just didn’t feel like it… no queens or kings will be running around here today, just people on a sugar high!!
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** recipe courtesy of my French friend, Herve’
Ingredients:
1/4 cup sliced raw almonds
1/4 cup almond paste
1/4 cup sugar
3 tablespoons unsalted butter, softened
pinch of salt
2 eggs
1/4 teaspoon vanilla
1/4 teaspoon almond extract
2 tablespoons flour
1 package frozen puff pastry sheets, thawed
glaze (1 part water, 2 parts sugar)
Procedure:
1) Preheat oven to 450 degrees F.
2) Butter a large baking sheet (not dark metal).
3) In a food processor, puree’ the almond paste, almonds, sugar, butter, and pinch of salt until smooth.
4) Add 1 egg, vanilla and almond extract and puree’ until incorporated.
5) Add flour and pulse to mix in.
6) On a lightly floured surface, roll out one sheet of the puff pastry into an 11 1/2 inch square.
7) Invert an 11 inch pie plate onto the square and cut out a round shape by tracing the outline of the plate w/ the tip of a paring knife.
8) Brush the flour from both sides of the round and place it on the buttered baking sheet, then put in refrigerator to chill.
9) Repeat the process w/ the second square of puff pastry, but leave it on the floured work surface.
10) Beat the remaining egg and brush some of it on top of the second round. Score decoratively all over the top using the tip of a paring knife and make several small slits all the way through the pastry to create steam vents.
11) Remove the first round from the refrigerator and brush some of the egg in a 1 inch border around the edge. Mound the almond cream in the center, spreading slightly.
12) Place the scored round on top and press edges together.
13) Bake the galette in the lower third of the oven for 13 to 15 minutes, until puffed and golden. Remove from oven and brush w/ egg a second time.
14) Return galette to rack in the upper third of oven and bake for an additional 12 to 15 minutes or until the edge is a deep golden brown.
15) While galette is still on the oven rack, brush it w/ the glaze mixture, then transfer to a cooling rack.
16) GET HIGH ON SUGAR!
Enjoy your weekend….
Ai Bruno, that’s just beautiful! I’d take a slice of this over a bean any day! ;-)
Bruno,
That is just gorgeous! I’m so happy that you took part in SHF #23!
What a lovely galette. Brings back memories!
Alanna – Thanks! Definitely tastier than a raw bean!
Ivonne – Thanks… coming from an awesome baker that means a lot!! Glad I had time to participate in this SHF… it was fun!
Bea – Merci! Oui, pour moi aussi…
A friend once sent me a King’s Cake from that famous bakery in New Orleans—but yours looks infinitely better—both beautiful and delicious!
Josie – Thanks!! It was easy to make and as you noticed, the finished product looks very nice…
This cake is really gorgeouse. I love the layers you see when you cut into it. Just perfect!
This cake is really gorgeous. I love the layers you see when you cut into it. Just perfect!
Thanks jenjen!
it looks both inspiring and delicious!!! i’ve never tried to use almond paste for making shortcrust pastry. i usually just use hazelnut meal or almond meal. i think it’s a good idea as well as a practical way to use almond paste. i’ll try that next time i make tartlets. thanks for the idea, bruno!!
Thanks Arfi! FYI – The almond paste is only used in the filling.
That looks delicious Bruno. I’ve never made this sort of cake but I’m tempted everytime I see one. It looks so difficult.
Thanks Barbara! You should try this recipe because it is very simple to prepare and the end results are… well you can see from the photos!