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Prune, Coffee, and Almond Galette des Rois Recipe

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4.3 from 38 reviews

This Prune, Coffee, and Almond Galette des Rois offers a delightful twist on the traditional French king cake, combining luscious prune butter infused with espresso with a rich almond frangipane encased in flaky puff pastry. The layers of sweet, nutty, and slightly bitter flavors come together to create an elegant and festive pastry perfect for special occasions.

Ingredients

For the Puff Pastry

  • 2 sheets store-bought puff pastry or homemade

For the Prune Butter

  • ¾ cup prunes
  • ⅔ cup water
  • 3 tbsp brown sugar
  • 1 tsp vanilla extract
  • ½ tsp espresso powder
  • Large pinch of salt

For the Almond Frangipane

  • 6 tbsp unsalted butter, room temperature
  • ¼ cup + 2 tbsp granulated sugar
  • ¼ tsp salt
  • 2 egg whites
  • 1 tsp vanilla extract
  • ¼ tsp almond extract
  • ½ cup almond flour or finely ground blanched almonds
  • 1 tbsp + 1 tsp all-purpose flour

For the Egg Wash

  • 2 egg yolks
  • Dash of cream or half-and-half

Instructions

  1. Prepare the Prune Butter: Combine prunes, water, brown sugar, vanilla extract, espresso powder, and a large pinch of salt in a medium non-reactive pot. Simmer over medium-high heat while stirring occasionally until the prunes soften and the sugar dissolves, about 5 minutes. Allow the mixture to cool slightly, then puree it in a blender or food processor until smooth. Chill the prune butter in the refrigerator until firm.
  2. Make the Almond Frangipane: Using a stand mixer or hand mixer, cream together the unsalted butter, granulated sugar, and salt until the mixture lightens slightly, about 3 minutes. Add the egg whites, vanilla extract, and almond extract, mixing just until incorporated. Scrape down the sides of the bowl to ensure even mixing. Add the almond flour followed by the all-purpose flour and mix until just combined. Set the frangipane aside at room temperature.
  3. Assemble the Galette: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. Roll out each puff pastry sheet into an 11-inch (28 cm) circle, using a round of parchment paper as a template if desired. Chill the pastry rounds briefly. Place one pastry circle on the prepared baking sheet and brush the edges with egg wash. Spread the prune butter evenly in the center, leaving a 1-inch (2.5 cm) border. Chill for 5 minutes. Next, spread or pipe the almond frangipane on top of the prune butter while maintaining the border. Cover with the second pastry circle, pressing the edges together to seal and crimp with a fork for decoration. Chill the assembled galette for 10 minutes.
  4. Final Touches and Baking: Brush the top of the galette generously with egg wash. Use a sharp knife to carefully cut decorative vents in the top pastry layer to allow steam to escape during baking. Bake the galette in the preheated oven for 20 minutes, then rotate the baking sheet and bake for an additional 10 minutes or until golden brown and crispy. Once baked, transfer the galette to a cooling rack to crisp the bottom before serving.

Notes

  • The galette keeps well at room temperature for up to three days, making it ideal for preparing ahead.
  • For convenience, the unbaked galette can be frozen for several weeks and baked directly from frozen without thawing.
  • While homemade puff pastry offers an exceptional texture and flavor, store-bought puff pastry is an excellent time-saving alternative that works perfectly.

Find it online: https://flavorspath.com/prune-coffee-and-almond-galette-des-rois-recipe/