Almond Cream Pithivier (Galette des Rois)
Inspired by techniques from Genevieve Yam (Serious Eats).
A galette des rois: a toasted-almond cream with vanilla and a little orange zest sealed between two rounds of puff pastry, scored in a sunburst, glazed with egg yolk and baked tall, crisp and deep gold.
Always check the labels of the products you use.
Method
- 1
Toast the almonds. Heat the oven to 175 °C (155 °C fan). Spread the ground almonds on a parchment-lined tray and toast for about 10 minutes, stirring once, until lightly golden. Cool completely.
- 2
Make the almond cream. Beat the butter, sugar and orange zest until pale. Beat in the cooled almonds, flour, egg, almond and vanilla extracts and salt until smooth. Chill for 30 minutes so it firms up.
- 3
Cut the pastry. Roll each piece of pastry 3 mm thick and cut two 25 cm rounds. Lay one on a parchment-lined tray.
- 4
Fill and seal. Spread the almond cream in a dome over the base, leaving a 3 cm border. Brush the border with water, lay the second round on top and press out the air, then press the edges firmly together. Freeze for 30 minutes.
- 5
Decorate. Heat the oven to 220 °C (200 °C fan) at least 20 minutes before baking. Brush the top with the yolk glaze, avoiding the cut edge. With the tip of a knife, score curved lines from the centre to the edge without cutting through, scallop the edge and make a small steam hole in the middle.
- 6
Bake. Bake for 10 minutes, then lower to 175 °C (155 °C fan) and bake for about 35 minutes more, until puffed, deep golden and crisp all over, including underneath. Cool on a rack for at least 20 minutes before slicing.
Storage
Best on the day. Keep covered at room temperature for 1 day, or in the fridge for up to 3 days and warm in a 180 °C oven for 10 minutes to crisp up.
Free sugars
13.2 g per serving
26.4 % of the 50 g daily maximum · 52.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking tray
- baking parchment
- electric whisk or stand mixer
- rolling pin
- 25 cm plate or cake tin as a guide
- small sharp knife
- pastry brush
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 649 kcal |
| Protein | 9.9 g |
| Carbohydrate | 50.8 g |
| of which sugars | 13.9 g |
| of which free sugars | 13.2 g |
| Fat | 45.8 g |
| of which saturates | 13.7 g |
| Fibre | 2.6 g |
| Salt | 0.62 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
