Bake
Galette Des Rois
Popular on Food52
5 Reviews
Smaug
January 12, 2022
Well, nothing from the author- I looked up some other recipes, which are not awfully consistent; this is obviously a dish that is open to a lot of variation. There is also a yeast cake with the same name in the south of France. There is a recipe from David Lebovitz that is pretty similar to this (and which I'll probably end up making- already made the pastry). It calls for 9 1/2" circles, made from a pound of puff pastry, with a similar amount of filling. The filling differs mostly in that it uses 1/8 tsp. of almond extract (more like it, I think) and adds orange zest and rum. A couple of other recipes called for 11" rounds and about half the filling.
Smaug
January 11, 2022
Size of puff pastry rounds? Any special reason that frozen is specified?
Smaug
January 11, 2022
One more- wanted to check on the Tb. of almond extract- it's powerful stuff, and that's far more than in other frangipane recipes I've made.
Anna F.
January 12, 2022
I love the extra punch of almond extract and didn’t find it over powering.
Feel free to reduce to you liking!
Feel free to reduce to you liking!
Smaug
January 14, 2022
After looking at notes I'd written on some recipes I'd done, settled on 1/2 tsp. extract, which worked about right for me. Also didn't precook the frangipane- seemed totally unnecessary, and it's not generally done. Then my company cancelled- I'd already made the pastry and filling, made it into turnovers instead; puff pastry needs to be eaten fresh, and this way I could freeze them and cook them when needed. Worked very well.
It's worth a trip to Wikipedia to look up "King Cake" (the New Orleans version is called that)- actually the cake- or at least the name- is an epiphany tradition in many places.
It's worth a trip to Wikipedia to look up "King Cake" (the New Orleans version is called that)- actually the cake- or at least the name- is an epiphany tradition in many places.
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