Makes: 6-8 galettes (depending on size)
Difficulty: Medium
The founder of French bistro Chez Antoinette shares her grandmother’s recipe for this Twelfth Night classic cake.
“Everything I know about food and dinner parties was taught to me by my beautiful grandmother, known to all as Antoinette” says Aurelia, owner of French bistro Chez Antoinette. “Our menus showcase her love for authentic French cuisine – every dish is prepared with the same love and joy that my grand-mère imbibed into our family’s dinners.”
Here, Aurelia shares her grandmother’s recipe for galette des rois, traditionally eaten to celebrate Epihany.
Chez Antoinette, run by Aurelia and her husband, Jean-Baptiste, has two branches in London’s Covent Garden and Victoria, and prides itself on its menu of Lyonnaise classics which have been passed down through Aurelia’s family. It offers modern interpretations of classic dishes using highest-quality, seasonal ingredients. Diners can enjoy favourites such as Croque Monsieur, Blanquette de Veau, homemade soups, and a delectable selection of freshly baked desserts and pastries.
Chez Antoinette also has an extensive wine list made up of different boutique and small production vineyards, representing the many regions of France.
Ingredients
- 500g butter
- 500g icing sugar
- 500g almond powder
- 50g corn flour
- 6 medium eggs (=300g)
- 600g crème pâtissière
- 300g roasted whole almonds, slightly crushed
- Packet of puff pastry sheets
Directions
1Using an electric mixer, mix the butter, icing sugar, corn flour and almond powder.
2Add the eggs. Once incorporated, add the crème pâtissière and crushed almonds.
3Lay a sheet of puff pastry on a baking sheet lined with parchment paper.
4Spread a 1cm to 1.5 cm layer of the mixture on to the puff pastry, leaving a 2cm border all around the edge. Be careful not to damage the pastry!
5Glaze the edges with egg yolk and place another sheet of puff pastry on top, being careful not to trap too much air inside. Seal by pressing down with your fingers.
6Glaze with egg yolk and using a paring knife, scar the top of the pastry to decorate.
7Bake at 180C for 35 to 40 minutes.
