- 300 g Butter, cut in small cubes and frozen
- 300 g plain flour
- 2 pinches of salt
- 150 g water
- 130 g sugar
- 100 g Butter, soft
- 100 g thickened cream
- 2 eggs
- 200 g almond meal
- 1/2 teaspoon almond extract (optional)
- 2 egg yolks
- 10 g Milk
- 25 g icing sugar
1h 10minPreparation 30minBaking/Cooking
Recipe is created for
TM 5Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
Pre-heat the oven to 210℃. Prepare a round baking dish with baking paper.
Puff pastry: place butter, flour, salt and water in the mixing bowl and mix 30 sec/speed 6, then 10 sec/ speed 2.
Using a rolling pin, roll the dough onto your thermomat or floured surface to form a rectangle that is 3 times as long as the width. Fold it in three, and give it a 90℃ turn.
Repeat the same rolling out, folding process another 3 times and set aside in the freezer for 10 minutes.
During that time, make the almond filling: Place sugar, almond meal and almond extract (optional) into the mixing bowl and mix 30sec/speed 9.
Insert butterfly whisk and place all the other ingredients and mix 15sec/speed 4.
Transfer dough onto a Thermomat or a lightly floured surface and roll it into a long rectangle. Using metal rings or plates as guides, cut out a 20cm round and a 22cm round.
Place the bigger round in the baking dish and spoon the almond cream onto the centre of the puff pastry base. Using a palette knife, spread the cream evenly over the pastry, leaving a clear 2cm margin around the edge. Hide the feve in the almond filling.
Brush the pastry rim with beaten egg yolk and carefully drape the other puff pastry circle neatly over the top. Press the pastry edges gently together to seal and expel all air, using your fingers and thumb. Brush with the mix of egg and milk. Set aside in the fridge for 30minutes.
Lightly beat one egg yolk and the milk together until evenly blended. Brush the galette with the glaze. Now, using the back of a knife, score a spiral of curved rays starting from the centre of the galette and extending right to the edge. Alternatively, you could simply criss-cross the top of the galette with the knife.
Bake the pastry for 30min until crisp. Put out of the oven and sprinkle the icing sugar on the top. Bake for an extra 10min until golden. Serve preferably warm.
The Galette Des Rois is a cake traditionally shared at Epiphany, on 6 January in France. It celebrates the arrival of the Three Wise Men in Bethlehem.
It is made of puff pastry and almond meal filling, and hidden somewhere in the middle is a "fève", a small figurine. Whoever finds the fève in their slice becomes the King or the Queen for the day.
Today, it’s eaten throughout the month of January and is simply a festive way to celebrate the new year with family and friends, regardless of religious background. It’s flaky, sweet and best served when warm, straight out of the oven, it's simply divine!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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