3-flavors galette des rois

.:: Recipe in English / Pour la recette en français cliquez ici ::.

If you are in France during the month of January, you cannot miss all of these "Galette des rois" in the window of every bakery. "La galette des rois" is a puff pastry pie garnished with a "frangipane" filling -a blend of almond cream and French pastry cream- inside which is hidden a "fève". French people celebrate Epiphany on January 6th with a galette. Tradition says that the youngest one goes under the table to distribute the slices of galette to the different people sitting around the table. The person who finds the "fève" in his/her slice becomes the king or queen of the day.  

Galette des rois 3 parfums: Pineapple-coconut-lime, praline, and raspberry-rose frangipane filling

Most of the bakeries only sell the traditional frangipane galette. Some modern bakery or pastry shops try to be creative with new flavors like chocolate or apple frangipane. I've been checking the top 10 galettes for this 2013 and saw about this 3-flavor galette by hotel Le Burgundy. I thought it was a great idea and decided to make my own. My galette was filled with pineapple-coconut-lime frangipane (inspiration from Pierre Hermé), praline frangipane, and raspberry-rose frangipane (Ispahan inspired, Pierre Hermé too).

Out of these 3 flavors, my favorite was the pineapple-coconut-lime filling; Others thought so too although they also liked all of them. I still like my "signature" galette better, the one my parents always ask me to make every day of every January of every year, an apple frangipane galette. Yummm. I might make one of this soon :)

To make this 3-flavor galette, you will need first to make pastry cream that you will then add to the 3 different almond creams. The recipe might look long and difficult to make but it's actually really simple. The only time-consuming part is that you have to make 3 different fillings. So if you're in a hurry, you can choose to make only one of them and multiply the quantity by 3...!

1. French pastry cream 

♦  125g whole milk 

♦  1/2 vanilla bean

♦  30g sugar

♦  12g cornstarch

♦  30g egg yolk (around 2)

♦  10g butter

- In a saucepan, stir together the 1/3 of the milk and the scraped vanilla bean. Bring to a boil over medium heat and let infuse for 20 minutes.
- In a bowl, whisk together the egg yolks, sugar, and cornstarch. 
- Drizzle the filtered vanilla milk into the eggs mixture while mixing. Return the mixture to the saucepan with the rest of the milk, and slowly bring to a boil, stirring constantly so the eggs don't curdle.
- When the mixture comes to a boil and thickens, remove from the heat. Continue stirring until it reaches 55°C. Stir in the butter mixing until the butter is completely blended in. 

2. Pineapple-coconut-lime frangipane 

♦  30g unsalted butter, softened

♦  20g almond meal

♦  15g coconut powder

♦  35g confectioner sugar

♦  20g egg 

♦  4g cornstarch

♦  20g French pastry cream

♦  1 tbsp rum

♦  2 tsp lime juice

♦  15g pineapple cut into dice

- Combine all the ingredients one at a time -except pineapple- and stir until smooth and creamy. 

- Cook the pineapples in butter at low heat for 5 minutes. Set aside.

3. Praline frangipane

♦  30g unsalted butter, softened

♦  35g almond meal

♦   25g confectioner sugar

♦  20g egg 

♦  4g cornstarch

♦  20g French pastry cream

♦  1 tbsp rum

♦  50g praline chocolate

♦  10g praline 

- Melt the chocolate in a double boiler.

- Combine all the ingredients one at a time with the melted chocolate and stir until smooth and creamy. 

- Set aside.

4. Raspberry & rose frangipane 

♦  30g unsalted butter, softened

♦  35g almond meal

♦  30g confectioner sugar

♦  20g egg 

♦  4g cornstarch

♦  20g French pastry cream

♦  1 tbsp rum

♦  15g raspberry 

♦  15g raspberry jam

♦  1tsp rose extract

- Combine all the ingredients one at a time -except raspberries- and stir until smooth and creamy. 

- Set aside.

5. Assembling 

♦  2 sheets store-bough puff pastry 

♦  Eggwash: 1 egg yolk + 1 tbsp milk

♦  Raspberry, pineapple, and praline frangipane

♦  Sugar syrup: 50g sugar + 50g water 

- Using a knife and an upturned small bowl, cut the puff pastry in 12 round circles (6 circles around 10-12cm diameter, and 6 circles slightly larger).

- Place the 6 smaller puff pastry circles on a piece of parchment paper. 

- In a small bowl, combine the egg yolk with milk.

- Brush the outer rim of the dough lightly with the eggwash by a width of about 2 cm. 

- Pour the frangipanes in the center of each circle and spread out inside the egg wash ring with a spatula. 

- On the raspberry-rose frangipane, place the fresh raspberries on top of frangipane. Press down gently.

- On the coconut-lime frangipane, place pineapples on top of frangipane. Press down gently.

- You can also place a "fève" of you want :)

- Place the 6 bigger puff pastry circles on top of the first ones. Press down all around the sides to seal.

- Brush the dough lightly with the eggwash. 

- Let cool in the fridge for 20 min. Meanwhile, preheat oven at 180°C.

- Brush another layer of eggwash and using the back of a knife, draw a pattern on top of the galette. 

- Bake for 25-30 min at 180°C. 

- Meanwhile, bring the sugar and water to a boil. Set aside.

- When galette is ready, remove galette from oven and brush the top with sugar syrup. Put back in oven for another 2 minutes. 

Inside view of the praline frangipane

Bon appétit!