Photograph of the finished Galette des rois

France · Bánh Ba Vua nhân hạnh nhân Galette des rois

Galette des rois

1 hr Hands-on time + 2 hr waiting
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Puff pastry Puff pastry 800 g
  • Photograph of Almond flour Almond flour 320 g
  • Photograph of Unsalted butter Unsalted butter 240 g
  • Photograph of Sugar Sugar 240 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Rum Rum 40 ml
  • Photograph of Vanilla Vanilla 4 g
  • Photograph of Cornstarch Cornstarch 32 g

Method

  1. 1 Cream the softened butter with the sugar, then mix in the almond flour, one egg, cornstarch, rum, and vanilla to make frangipane cream.
  2. 2 Let the ice cream sit in the refrigerator for 2 hours to thicken sufficiently; the soft ice cream will melt around the edges when baked.
  3. 3 Pipe the cream in a spiral shape through the bottom layer of batter, leaving a 2cm border, then place a pea as a reward.
  4. 4 Brush water onto the edges, place the dough on top, then press the edges together and score the edges with the back of a knife.
  5. 5 Brush with egg wash, create a leaf pattern, and poke two vent holes, then bake at 200 degrees for 30 minutes.

With an appliance

  • Air fryer 50 min

    Instead of step 5: spray a thin layer of oil onto the sides of the mold, use a 215-degree hot air oven for 20 minutes, rotating the tray at minute 10. The strong airflow shortens the time by about one-third compared to a conventional oven and browns the surface faster.

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