Recipe: Galette des rois with almonds and Grand Marnier
January is almost over, and, alas, so is the period of galettes des rois. Before saying goodbye to these traditional Epiphany cakes, though, I wanted to try one more recipe for this year. Th
Keywords
- Almond cream
- Almonds
- Cointreau
- Cream
- Dalloyau
- Epiphany
- Filling
- French
- Galette
- Galette des rois
- Grand Marnier
- Laminated doughs
- Orange
- Puff pastry
- Three Kings
- Traditional
- Yann Brys
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Cooking tools:
- Kitchen scale
- Rolling pin
- Pastry brush
- Paring knife
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Baking sheet
- Parchment paper
- Oven
- Stove
Ingredients
- Fresh orange
- Candied orange peel (left for one hour in 15g of lukewarm Grand Marnier)
- Granulated sugar
- Pectin
- Fresh orange juice
- Grand Marnier
- Ground almonds
- Cornstarch
- Powdered sugar
- Egg
- Unsalted butter (room temperature)
- Puff pastry (6 folds)
- Egg yolk
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