Galette des Rois with Amlou (King's Cake)
By nabylb
A French holiday classic made with puff pastry and luscious almond cream, featuring a rich Moroccan amlou almond butter twist.
Prep: 30 min · Cook: 35 min · Serves 8 · Cuisine: French
Ingredients
Almond Cream
- 140 g unsalted butter, softened
- 160 g powdered sugar, sifted
- 160 g almond flour
- 20 g cornstarch
- 2 medium eggs
- 2 tsp vanilla extract
Assembly & Decoration
- 500 g puff pastry
- to taste flour, for dusting
- 60 g almond butter (amlou)
- 1 egg yolk
- 1 tbsp milk
Method
Almond Cream
- In a large bowl, mix the softened butter with a spatula until smooth and creamy.
- Add the sifted powdered sugar and stir until well combined.
- Add the almond flour, cornstarch, eggs, and vanilla extract, then mix until a thick, homogeneous cream forms.
Assembly & Decoration
- Dust a work surface with flour and roll out the puff pastry. Cut out two equal rounds using a cake ring or round base as a guide.
- Place one pastry circle onto a parchment-lined baking sheet.
- Spread the almond cream evenly over the center of the pastry, leaving a clean border around the edges.
- Spoon and spread the almond butter (amlou) over the top of the almond cream layer.
- Lightly moisten the outer edge of the pastry dough with a little water.
- Place the second pastry circle over the filling and press gently around the edges to seal out any air pockets.
- Trim any excess dough using a ring cutter or knife, then crimp or scallop the edges using the back of a knife.
- Whisk the egg yolk with milk in a small bowl, then brush the mixture evenly over the top of the galette.
- Score decorative curved lines across the top pastry using the tip of a knife, and make a small vent hole in the center to allow steam to escape.
- Bake at 180°C (350°F) for 30 to 35 minutes until puffed, crisp, and deep golden brown. Serve warm or at room temperature.
Original: https://www.instagram.com/tv/CJy_putjl9-/?stkn=MXJpZTdoNjM3ZjYxcw==
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