Galette Des Rois

Cook Time: about 45 minutes Servings: Serves 8 Source: cooking.nytimes.com

Ingredients

              FOR THE FILLING:
            
              6 tablespoons (85 grams) unsalted butter, at room
              temperature
            
              ¾ cup (85 grams) confectioners’ sugar
            
              ¾ cup (85 grams) almond flour
            
              ¼ teaspoon salt
            
              2 large eggs, at room temperature
            
              1 tablespoon rum (optional)
            
              1 teaspoon pure vanilla extract
            
              TO ASSEMBLE:
            
              2 9 1/2-inch-diameter circles puff-pastry dough
              (from a 14- to 17-ounce package; 396-482 grams), cold
            
              1 whole almond or dried bean, for the charm

Description

Modifications: I used the following recipe
https://cooking.nytimes.com/recipes/1019114-galette-des-rois

With the following modifications
- Oven cooking duration (20 minutes at 400°F then 30 minutes at 350°F) and softening of the butter in the micro wave for 20 seconds. Be careful, it needs to be soft, not melted
- Rhum (spicy one)
- The Galette des rois is traditionally circular but I didn't have a circular shape to cut the dough so I just used the rectangular dough unfolded and cut it in two
- Dufour Classic Puff Pastry dough

Also, I made the cake light in carbs by using
- Confectionner sweetener Swerve (1 to 1 ratio with the sugar mentioned in the recipe link)
- Keto Vanilla extract

Directions

TO MAKE THE FILLING:

              Working with a mixer or by hand, beat the butter and sugar
              together until creamy and light. Beat in the almond flour and the
              salt. Mix in 1 whole egg, then the white from the second egg
              (reserve the yolk). Mix in the rum, if using, and the extract.
              Cover, and refrigerate for at least 1 hour.
            

              Mix the yolk with 1 teaspoon cold water; cover, and refrigerate
              until needed.
            
TO ASSEMBLE:

              Place one circle of dough on a baking sheet lined with parchment
              paper. Spread the filling evenly over the dough, leaving a 1-inch
              border bare. Press the charm into the filling. Moisten the border
              with cold water, position the second circle of dough over the
              filling and press around the border with your fingertips to seal
              well. Using the back of a table knife, scallop the edges by
              pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2
              inch or so. Refrigerate for at least 30 minutes.
            

              Heat the oven to 425. Brush a thin layer of the reserved yolk
              glaze over the top of the galette, avoiding the border (if glaze
              drips down the rim, the galette won’t rise). With the point of a
              paring knife, etch a design into the top of the galette, taking
              care not to pierce the dough. Cut 6 small slits in the top as
              steam vents.
            

              Turn the heat down to 400, and bake for 30 to 40 minutes, until
              the galette is puffed and deeply golden. Check after 20 minutes,
              and tent loosely with foil if it’s browning too much or too fast.
              Transfer to a rack, and cool for at least 15 minutes (the galette
              may deflate — that’s puff pastry for you). Serve warm or at room
              temperature.
            

Nutrition

Trans Fat: 0 grams
Fat: 61 grams
Calories: 864
Saturated Fat: 18 grams
Unsaturated Fat: 35 grams
Sodium: 385 milligrams
Sugar: 12 grams
Fiber: 3 grams
Carbohydrate: 67 grams
Protein: 13 grams