Prune, Coffee, and Almond Galette des Rois Recipe
Whether you’re hosting a Mardi Gras party or simply craving a luxurious treat, this Prune, Coffee, and Almond Galette des Rois is a stunning centerpiece that pairs tradition with modern flavors.
Equipment
- non reactive pot
- Stand Mixer
- baking sheet
Ingredients
For the puff pastry:
- 2 sheets store-bought puff pastry or homemade; see note
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
Prepare the Prune Butter
- Combine prunes, water, brown sugar, vanilla, espresso powder, and salt in a medium non-reactive pot.
- Simmer over medium-high heat, stirring occasionally, until the prunes are soft and the sugar dissolves (about 5 minutes).
- Cool slightly, then puree the mixture in a blender or food processor until smooth. Chill in the fridge to firm up.
Make the Almond Frangipane
- In a stand mixer or with a hand mixer, cream together butter, sugar, and salt until slightly lightened (about 3 minutes).
- Add egg whites, vanilla, and almond extract, mixing until just combined. Scrape down the sides of the bowl as needed.
- Add almond flour and mix, followed by all-purpose flour. Set aside at room temperature.
Assemble the Galette
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roll out each puff pastry sheet into an 11-inch (28 cm) circle. Use a round of parchment paper as a template if needed. Chill the rounds.
- Place one pastry round on the prepared baking sheet. Brush the edges with egg wash. Spread the prune butter in the center, leaving a 1-inch (2.5 cm) border. Chill for 5 minutes.
- Spread or pipe the almond frangipane over the prune butter, maintaining the 1-inch (2.5 cm) border.
- Place the second pastry round on top. Press the edges to seal, then crimp with a fork. Chill for 10 minutes.
- Brush the top with egg wash. Use a sharp knife to cut decorative vents.
- Bake for 20 minutes, rotate, and bake for another 10 minutes, or until golden brown. Transfer to a cooling rack to crisp the bottom.
Tips and Storage
- The galette will keep for up to three days at room temperature.
- For convenience, freeze the unbaked galette for several weeks and bake it straight from frozen.
- Homemade puff pastry, like Natasha Pickowicz’s recipe, yields exceptional results, but store-bought works perfectly for a quicker option.
Nutrition
Serving: 1portionCalories: 580kcalCarbohydrates: 57gProtein: 8gFat: 37gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 71mgSodium: 244mgPotassium: 188mgFiber: 3gSugar: 23gVitamin A: 455IUVitamin C: 0.1mgCalcium: 42mgIron: 2mg