Galette des Rois — TBLSPOON

Jan 29

Jan 29 Galette des Rois

OK, I know it’s way past the deadline for Galette des Rois, and traditionally served for Epiphany, but is there really wrong time to indulge in crisp, buttery pastry filled with a rich frangipane?

I followed a recipe from King Arthur Baking that includes sour cream in the pastry. It’s added after you cut-in the butter. I’d never tried that technique before, and was super happy how easy it was to roll out. And just look at that flakey pastry! So good. If yours doesn't disappear right away, you can store it at room temperature for a few days, optionally crisping it up in the oven for a few minutes before serving. Though, like any pastry, it's really best the day it's made.

If you try the recipe - which I suggest that you do - I recommend making your own almond paste for the frangipane so you can control the flavor. The paste I purchased was a little bland and needed a hint more sugar and a drop or two of orange oil to bring it to life. Lessons learned. I also adore the frangipane recipe from my Almond Fragipane Mini Tarts and might just use that for the filling instead next time doubling the recipe. It's super delicious and truly simple to make. Combine that with King Arthur's easy pastry and ...insert chef's kiss here :)

Did I mention that this is one of the most delicious things I’ve baked in the last few months? Ok. Now I have.

That’s all for now. I’m off to sneak a slice.