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Writer's pictureMartin Legeza

Galette des Rois

Almonds vs. hazelnuts

Traditional recipe calls for almonds, which are perfect in combination with orange zest, but that does not mean you can't experiment with something new. For example hazelnut praliné would work perfectly in this recipe! But there is always a but... So, be careful with peanuts or walnuts. It's not that the receipt wouldn't work with them, but their flavour is quite strong.


Hide a little surprise in the galette

This is not something you have to do, but usually there is a hidden object in the galette. It can be some mini figure or just a whole almond. You can a game then - when the galette is baked, you don't know where exactly the object actually is and the one who finds it in their piece wins.


Use puff pastry with butter

I highly recommend to make your own puff pastry for 3 reasons. It tastes much better, the layers are perfectly separate and crispy and the smell of butter is something unforgettable. But if you decide to buy it, at least buy the one with butter, not some margarine. Trust me with this, it really is worth it.



Recipe:


 

yield: 1 galette (25 cm)

50 minutes

 

For the pastry:

750 g puff pastry (if you want to make your own puff pastry, take a look into my cookbook: https://www.martinlegeza.com/product-page/how-to-find-the-joy-of-cooking-en )

1 yolk mixed with 1/2 tablespoon water


For the almond filling:

120 g almond flour

10 g all-purpose flour

1/2 cup / 100 g sugar

100 g butter

1/2 teaspoon salt

1 tablespoon dark rum

zest of 1 orange or clementine

2 eggs


 

Step 1

Roll the dough into a 0,5 cm thick rectangle and cut it in half.


Step 2

Put the almond flour, all-purpose flour, sugar, butter, salt, rum, orange zest and eggs into a mixing bowl and mix at medium speed until smooth.


Step 3

Transfer the almond mixture into a piping bag and pipe a circle on one sheet of the dough. Cover with the second sheet of the dough, use a cake ring to cut the edges and shape a circle.


Step 4

Preheat the oven to 190°C / 375°F.


Step 5

If you don’t have remove the ring, the galette will be higher and will keep its shape while baking. If you want it a little wider, you can remove it and shape the edge as a flower or anything you like. When it’s ready, smear the top with the yolk-water mixture, decorate the galette with a knife by gentle moves and bake the galette for 30 minutes until golden brown.


Step 6

Before serving let the galette cool completely. Otherwise the filling may be still a bit runny.





 

1 galetka o průměru 25 cm

50 minut

 

Na těsto:

750 g listového těsta (Jestli si chcete udělat těsto sami, tak se podívejte na recept v mé kuchařce: https://www.martinlegeza.com/product-page/how-to-find-the-joy-of-cooking-en )

1 žloutek smíchaný s 1/2 lžíce vody


Na mandlovou náplň:

120 g mandlové mouky

10 g hladké mouky

1/2 hrnku / 100 g cukru

100 g másla

1/2 lžičky soli

2 lžíce rumu

kůra z 1 pomeranče nebo mandarinky

2 vejce


 

Krok 1

Těsto rozválejte na 0,5 cm silný obdélník a rozkrojte ho napůl.


Krok 2

Mandlovou mouku, hladkou mouku, cukr, máslo, sůl, rum, pomerančovou kůru a vejce dejte do robota. Míchejte, dokud nezískáte hladkou směs.


Krok 3

Směsí naplňte cukrářský sáček a na těsto nastříkejte ze směsi kruh. Ten přikryjte druhým plátem těsta a dortovým ráfkem pak odřízněte okraje a vytvarujte pravidelný kruh.


Krok 4

Předehřejte troubu na 190°C / 375°F.


Krok 5

Pokud necháte ráfek na těstu, tak bude galetka vyšší se zárukou pravidelného tvaru. Jestli ji ale chcete širší, tak ráfek můžete odstranit a okraje ještě dotvarovat třeba jako květinu, podle toho, co se vám líbí. Připravenou galetku potřete žloutkem promíchaným s vodou, nožem ještě pomocí jemných tahů galetku ozdobte a pečte 30 minut dozlatova.


Krok 6

Před podáváním ji nechte kompletně vychladnout, aby náplň, která může být stále trochu teplá a tekutá, během krájení nevytékala ven.

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