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Wednesday, January 5, 2011

GALETTE DES ROIS (KING CAKE)

Ingredients:
2 Layers of Frangipane
  • Puff Pastry from the frozen section of the store
  • Frangipane from the store (Almond Paste)
  • 1 Tablespoon Butter
  • Parchment Paper
  • 1 Egg (free range and cage free)
  • Powdered Sugar
  • 1 very clean Coin (boil it 5 minutes)
The main Ingredients

How to make it:
  1. Put a sheet of Parchment Paper cut as a circle in a round baking dish
  2. Butter the Parchment Paper
  3. Unfold the thawed Puff Pastry and roll it in 3 sheets. 
  4. Cut into 3 circles using a pie pan as a template
  5. Lay the first circle of Puff Pastry on the buttered Parchment sheet and brush it with melted butter
  6. Spread Frangipane to cover the Puff Pastry
  7. Place a clean coin in the Frangipane
  8. Lay the second circle of Puff Pastry on top of the Frangipane and brush it with melted butter
  9. Spread Frangipane to cover the Puff Pastry
  10. Lay the third circle of Puff Pastry on top of the Frangipane
  11. Seal the edges of the Galette very tight
  12. Decorate the top
  13. Beat the egg and brush the top and the edge with the Egg
  14. Bake for 25 to 30 minutes in the oven pre-heated at 375.  Do not open the oven door during baking
  15. When cold, dust the top with Powdered Sugar
The person getting the Coin is the King/Queen.

The numbering of the Photos below corresponds to the steps above:

# 1 Parchment Sheet
# 3 Roll the Puff Pastry
# 4 Cut 3 circles of Puff Pastry
# 6 & 7 Lay the Frangipane & the Coin
# 8 Lay the second circle of Puff Pastry
# 8 Brush with melted Butter
# 12 Decorate the Top
# 13 Beat the Egg and Seal the Edge
# 14 Baking
# 15 Dust with Powdered Sugar
Galette des Rois with the Crown
One slice has been cut
You can see the 2 layers of Frangipane
We had a QUEEN
The Wise Men (Kings)
are looking at the King Cake slice
With the left over ingredients we made Almond Croissants:

Triangle of Puff Pastry with Frangipane

Almond Croissants

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