Almond Cream King Cake (Galette des Rois à la Crème d'Amande)

Steps

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1. 1
   Cream together 150 g of softened butter using a sturdy spoon or spatula until it resembles a smooth paste.
   ▶ ≈0:12
2. 2
   Add 150 g of sugar and mix thoroughly until the mixture becomes light and creamy.
   ▶ ≈0:18
3. 3
   Break 3 eggs into the mixture and switch to a whisk, beating well to combine.
   ▶ ≈0:30
4. 4
   Fold in 150 g of ground almond and mix until evenly incorporated.
   ▶ ≈0:50
5. 5
   Add 30 g of cornstarch and mix well; this helps the cream maintain its shape during baking.
   ▶ ≈0:56
6. 6
   Stir in 1 tsp of vanilla powder until well combined. Cover the almond cream with plastic wrap and refrigerate while preparing the pastry.
   ▶ ≈1:19
7. 7
   Dust your work surface with flour and divide the puff pastry sheets in half.
   ▶ ≈1:51
8. 8
   Roll out each pastry to approximately 0.5 cm thickness—not too thin or too thick—to ensure proper puffing and flaking during baking.
   ▶ ≈1:57
9. 9
   Use a 20 cm diameter round cutter to cut circles from the pastry. You can make two galettes this size with the given proportions.
   ▶ ≈2:11
10. 10
    Rather than balling up the pastry scraps, fold them gently to preserve the layered structure.
    ▶ ≈2:37
11. 11
    Place the first pastry circle on a baking sheet lined with parchment paper.
    ▶ ≈2:48
12. 12
    Spread the chilled almond cream generously over the pastry, avoiding the edges to prevent overflow during baking.
    ▶ ≈2:54
13. 13
    Use your finger or a pastry brush to lightly moisten the edges of the pastry with water.
    ▶ ≈3:04
14. 14
    Carefully place the second pastry circle on top.
    ▶ ≈3:15
15. 15
    Press firmly all around the edges to seal and trap the almond cream inside.
    ▶ ≈3:22
16. 16
    Using a sharp knife, make small incisions around the edges to ensure the pastry is well sealed.
    ▶ ≈3:30
17. 17
    Beat 1 egg yolk with a little egg white and brush it over the pastry surface, avoiding the edges to allow proper puffing.
    ▶ ≈3:38
18. 18
    Refrigerate for 30-40 minutes, then remove and apply a second coat of egg wash, again avoiding the edges.
    ▶ ≈3:55
19. 19
    Using the back of a knife, score decorative patterns onto the surface as desired.
    ▶ ≈4:03
20. 20
    Preheat the oven to 200 °C on the convection setting.
    ▶ ≈4:15
21. 21
    Prick the pastry all over with a fork to allow steam to escape during baking.
    ▶ ≈4:26
22. 22
    Bake for approximately 40 minutes until the galette is well puffed and golden brown.
    ▶ ≈4:32