Puff Pastry à la King

On the twelfth and final day of Christmas (January 6), all over France and in parts of Quebec, the youngest child of the family hides under the dinner table and calls out who is to receive each slice of the galette des rois. A dried bean or small charm is at stake, and it’s hidden somewhere in this large pastry filled with warm almond paste. The person who gets the slice with the fève in it is declared king or queen for the evening. He or she wears a golden paper crown, earning the right to boss everyone around. (Though they always did the slicing, my parents never seemed to get the fève…)

A part of the Christian celebration of Epiphany, this tradition commemorates the three kings bearing gifts for the newborn Jesus. However, it can be traced back to ancient Rome and the feast of Saturnalia, when social roles were reversed and slaves could eat with and gamble against their masters. If you don’t live close to a French bakery, and you’re willing to get jolly with puff pastry, you’ll find the effort is well worth it. Maybe you can be crowned king for one night.

GALETTE DES ROIS

600 g puff pastry
425 g frangipane (see recipe below)
2 egg yolks and 3 tbsp 35% cream, mixed together for egg wash
1 dry bean or small heat-resistant token

Pastry Cream (to make Frangipane)
100 ml milk
1 egg yolk
25 g sugar
8 g cornstarch
1 ml vanilla extract
5 g unsalted butter

• In a small saucepan, heat milk until steaming.
• In a small bowl, whisk egg yolk and sugar until pale yellow in colour. Add the cornstarch and mix until well combined.
• Whisk the warm milk gently and slowly into the egg/sugar mixture. Try to avoid making too much foam.
• Clean the saucepan before returning the mixture to it and cook over low–medium heat, stirring constantly until the mixture starts to thicken. Transfer to a clean bowl.
• Add the vanilla extract and butter and stir until smooth. Place a sheet of plastic wrap directly on the surface of the pastry cream to avoid a skin forming, and refrigerate until needed.

Almond Cream (to make Frangipane)
80 g unsalted butter at room temperature
80 g sugar
80 g powdered almonds
1 egg
25 g cake flour, sifted
5 ml vanilla extract

• Cream together the butter, sugar and almonds in a stand mixer using the paddle (flat beater) attachment.
• Add the egg slowly. Stir in the flour and vanilla manually, then continue to mix well.

Frangipane (almond filling)
100 g pastry cream
325 g almond cream

• Mix cool pastry cream with almond cream thoroughly.
• Place between 2 sheets of plastic wrap and shape into a disk of approximately 17 cm in diameter, then chill.

Assembling the Galette des Rois

• Cut the dough into two pieces, one slightly larger than the other. On a lightly floured surface, roll out the dough into two circles (approximate diameters of 20 and 23 cm respectively).
• Transfer the smaller circle to a parchment-paper-lined baking tray.
• Place the almond filling in the centre of the circle and insert a large dry bean in the filling.
• Brush the dough around the almond filling with egg wash.
• Cover with the other, larger pastry circle. Press down gently to seal the two circles and push any trapped air out. Trim the edges with a pastry cutter and brush with egg wash. Refrigerate for 20 to 30 minutes.
• Preheat your oven at 425°F.
• Egg wash the galette a second time and chill a few more minutes to let the egg wash dry slightly. Cut a small vent hole in the centre of the galette and score the top lightly with a spiral pattern using the tip of a knife.
• Bake at 425°F for 15 to 20 minutes, then reduce the heat to 375°F and continue baking for another 30 minutes or so, until the tip of an inserted knife comes out clean.

5 Tips for the Perfect Puff Pastry

1. Make sure the frangipane is well mixed and chilled.
2. Let the circles of dough rest in the fridge for 15 to 30 minutes before assembling.
3. Egg wash the dough carefully. Don’t egg wash the side edges, or the pastry won’t rise evenly.
4. After the first and second coats of egg wash, chill the pastry briefly.
5. When putting the galette in the oven, throw 2 or 3 cubes of ice onto the bottom of the oven. The steam will help the puff pastry rise.