Galette Des Rois / King’s Pastry – CookingWithAlia – Episode 355


Hi This is Alia and welcome back to my kitchen! This is the first episode of year 2015 and we’re going to start by making one of my favorite desserts ever! “Galette Des Rois” which means King’s cake So Galette Des Rois is a very popular dessert in France Usually, it’s eaten in the month of January so the
best week to eat them is this week! It’s very simple. It’s a Puff pastry with a filling Usually in almond filling is almond cream or fringepan, fringepan
is a mixture of almond cream and pastry cream Today, We’re going to make the simple version with almond cream and we’re going to add a Moroccan touch
by adding Orange Blossom Water!!! YUM! the puff pastry that I’m using is homemade, but you can
get it from the frozen section of any supermarket. That’s it! Let’s start!!! Let’s make the almond filling. In a large bowl, place the soften butter,
powdered sugar, almond powder, and 2 eggs. Mix together, first with a whisk to break
the eggs, then use a spatula. Let’s do some arm work, smooth in that butter
with the rest of the ingredients until you get a soft velvety mixture. Time to add some flavoring, here I have vanilla paste and of course, the Moroccan touch, Orange Blossom
Water!!! Hmmmm this smells like home! Mix well and place the almond filling in the
fridge while we are rolling the dough. Now let’s assemble the Galette des Rois! I am using homemade puff pastry, but you can
use a store-bough pasty as well. Lightly dust your work station, pastry, and rolling pin. Roll the puff pastry and place your pie pan in the
center it to see if it fits. The pastry should be wide enough to cover the sides of the pan. Remember, you have to work quickly with puff pastry because it gets sticky when it becomes warm. If so, just put it in the fridge for
30 minutes before continuing to work with it. When ready, place the rolling pin on the edge of
the pastry, and roll it along the pastry. Put the pie pan underneath, and roll the pastry in the pan. Gently place the pastry in the pan, and make sure
it covers all the sides of the pan. Then press on the edges or use a knife,
to cut the excess pastry around. Fix the dough on the sides of the
pan if it is too thin use extra dough if needed and just press it in with your fingers. Prick the base of the pastry with a fork
then put it in the fridge while rolling the rest of the pastry to cover
the top of the Galettes Des Rois. Take your pastry base (that was in the fridge), place in the almond filling add a bean or small object to identify the kind or queen brush the sides of the pastry with water so they become sticky and roll the second pastry on top Et voila!!! Press the edges of the pan to cut
excess pastry and have a perfectly sized top. The final step is to make an egg wash which is
just and egg and a little bit of water and brush the top of the Galette This way we have a beautiful golden color when baked Use the tip of the knife to make a
small hole in the center of the Galette for steam to come out during baking
and add pretty lines on the surface! Place the pie in the fridge for 30 minutes before baking it in a preheated oven at
390 F / 200 C and for around 40 minutes or until you have a beautiful golden brown crust. My Galettes Des Rois is done!!! If you are using a pie pan, place it in
a bowl so the surrounding circle falls down. Look at this Galettes… it definitely looks royal!!! Crusty buttery puff pastry, deliciously sweet almondy filling, with the
flavors of Morocco infused in it… This is a bite from heaven!!!! I don’t have a crown but I have pretty golden bangles… they’ll do fine. Bon appetite!

21 thoughts on “Galette Des Rois / King’s Pastry – CookingWithAlia – Episode 355

  1. Which kind of butter do you use?
    I am just asking because it seems always so yellow..
    I am used to more pale butter 🙂
    would feel honored to receive an answer from you 🙂
    Besides: loooove your videos! 

  2. Can you show us how to make Merendina, I love it and i don't think it is sold in stores in america. So please can you make it? 🙂

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