Galette des rois with almond cream, pears and caramel
Who will be crowned the king or queen of Twelfth Day? Whether it’s January 6 or simply because a galette des rois is SO good, no need to wait for the calendar date to prepare this delicious almond-based dessert! If you want to go all out in the celebration, get a crown for the king or the queen of the party and a bean (real or fake) that you will insert inside the cake. Here, we offer you our 2.0 version of the traditional galette des rois, by adding our tasty pears in a light syrup and toffee bits. To enjoy with family or friends, this recipe will bring you together!
Ingredients
- 80 g (approx. 1/3 cup) butter, at room temperature
- 80 g (approx. 1/3 cup) icing sugar
- 1 egg
- 120 g (1 1/3 cup) almond powder
- 5 ml (1 tsp) corn starch
- 5 ml (1 tsp) almond extract
- 2 puff pastries of 225 g, round or rectangular
- 1 egg yolk
- 60 ml (1/4 cup) toffee bits
- 1 Del Monte can (796 ml) Pear halves in light syrup
-
Bean, for crowning during the festivities (optional)
Preparation
- Preheat the oven to 375°F (190°C) on convection mode.
- In a bowl, mix the first 6 ingredients with a whisk to prepare the almond cream. Mix well then set aside to cool.
- Drain the pears and cut them into thin strips.
- Arrange puff pastry on a sheet of parchment paper placed on a baking sheet. Brush the outline with egg yolk using a brush (approximately 2 cm).
- Spread the almond cream evenly, leaving the edge free, add the bean (optional), closer to one edge than the center.
- Arrange the thin strips of pears over the entire surface of the cream. Spread the caramel chips on top. You will need the entire amount of pears from the can.
- Cover with the 2nd puff pastry, press together the edges of the two doughs to seal them well. Brush the entire surface with egg yolk and prick the pastry in the center with a toothpick. If desired, make designs with the back of a knife on top.
- Bake for 40-45 minutes or until the dough is golden brown.
