Galette des Rois

Chef Philippe’s selected galette des rois fills two sheets of prepared puff pastry with its own praline frangipane. Almond powder, butter, eggs, pastry cream and an almond-and-hazelnut praline make the filling for this version.

Softened butter and sugar are mixed first, followed by almond powder, whole eggs and a separate egg yolk. Prepared pastry cream and the selected praline finish a smooth, homogeneous cream, which is cooled before filling.

The pastry is divided in two and rolled out, with the filling piped in a spiral over the lower sheet. A traditional fève token sits in the cream, covered by another cord of filling before the second pastry sheet encloses it.

An egg-yolk-and-water wash helps seal the perimeter and also glazes the surface. The edges are trimmed and notched, while light knife marks decorate the top without cutting through its layers.

Baking develops the pastry and turns the galette golden. A syrup brushed over the hot surface dries into a shiny finish, with this recipe selecting praline frangipane rather than presenting every galette as the same filling.