Galette des Rois

I know January is over, but this is a favorite at my house any time of year! And it's not too hard! First you'll need to make a

Pate feuilletée:

You can either make this easy one: Pie Crust Or the real deal: Pate Feuilletée

Divide the dough in two and place one rolled out in your 13" pie pan and roll the other one out, we'll need it later as a lid. Then you'll need to preheat your oven to 450F Now we're going to make

Almond Creme:

You'll need:

• 400 gramms of almond paste (frangipane)
• 3 eggs
• 100 gramms of sugar
• 2 Tbsp of Almond extract

Blend together with a blender and set a side. (Make sure there are no lumps) Now we make

Crème pâtissière

1/3 L of milk, bring it to a boil
Mix in a bowl to the side:

• 3 egg yolks
• 100 gramms powdered sugar
• 50 gramms flour
• 2 tsp Vanilla extract

Add this mixture about a cup of boiling milk to the mixture and mix well, then mix it all in with the milk and let it all boil for about 2 minutes (Until it's a thick pudding) Add the crème pâtissière to the almond cream and mix them well. Put the mixture in the pie pan, add your fève (little porcelain figurine) and cover with the remaining dough.

To finish it off mix:

• 1 egg yolk
• 1 Tbsp cold water
• 2 Tbsp powdered sugar

and paint the sealed pie with this. (If you want with your knife you can make fun designs on the pie)

Bake at 450F for 5 minutes, then at 380 for 25 minutes.

Let it cool for 10 minutes and then and hope to be the one who gets the fève and is then King or Queen for the day.

ENJOY!

Pâte feuilletée

This is a very useful recipe I use it for croissants, petit pains au chocolat, and anything else... You could use it for pie crust, it'll be light and fluffy!
You'll need:

• 250 Grams of Flour
• 5.5 oz of Water
• 5 grams Salt (about 2 tsp)
• 2 oz of Butter
• 6 oz of Butter

I like to use my kitchen mixer for this, but you can do the fountain method if you really want. Put the flour, water, salt and 2 oz of butter in the mixer mix on medium speed for about 5 minutes, until dough is a little sticky but mostly smooth.



Then take the 6 oz of butter and put them in plastic wrap and cover it. Smash it so that it forms a square.

Take the dough and put in a plastic wrap as well. You will want to form the same shape than you did with the butter.

Refrigerate for TWO HOURS.
After two hours take the dough and the butter out of the fridge and roll out the dough to a big rectangle. (you will need to use flour to make sure that the dough doesn't stick to your table or counter top) and place the butter in the middle of the dough (with out the plastic wrap of course).

Then fold the dough in thirds.
turn it 90 degrees and Shape it into a big rectangle again. Then fold it into thirds again, turn it 90 degrees, shape it into a big rectangle and fold it to thirds again.
Wrap it in plastic wrap and refrigerate for TWO HOURS.
After two hours you will take the dough out and roll it out into a big rectangle fold it into thirds, turn it 90 degrees, roll into big rectangle and fold into thirds again. Then you will refrigerate for an other TWO HOURS.

Do that process 2 more times. (so you will refrigerate for two hours and then fold, a total of 4 times so that the dough has been folded into thirds a total of EIGHT times)
After the dough has been folded into thirds a TOTAL of EIGHT TIMES. You can use the dough. I like to let it sit in the fridge another 4 hours (or overnight) and then roll it out and shape it to what I need.

Here's the example for croissants:

I roll the dough into a BIG rectangle and then cut little triangles and then roll them up. "paint" them with some powdered sugar and an egg yolk and bake them at 350 for about 15 minutes depending on how big I'm making them.

A fun thing I like to do is stuff my croissants with apples, or chocolate, or cheese... what ever I can find in the kitchen that sounds good usually works great... So I put what ever it is I want to use at the big part of the triangle and then roll it up like usual!
ENJOY!