French · Dessert
King's Almond Pastry
A miniature take on galette des rois, this King's Almond Pastry wraps a buttery laminated dough around a rich almond frangipane, scored and baked until the layers shatter into golden, puffed sheets. Traditionally hiding a lucky charm, here it's built as a single generous pastry for two, finished with a glossy egg wash and toasted almond flakes for genuine bakery-style crunch.
$1
40 minsPrep
19 minsCook
139 minsTotal
HardLevel
Nutrition per serving
378Calories
6.1gProtein
32.3gFat
18.4gCarbs
9.9gSugar
2.2gFiber
385mgSodium
96mgChol
15gSat Fat
160mgPotassium
61mgCalcium
1.1mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.3gAlcohol
Goes well with
Champagne or Sparkling Wine
local
French Hot Chocolate (Chocolat Chaud)
international
vegetarian
sweet-spot
all-time-classics
Instructions
1
Make a small laminating detrempe
mix 14g flour with a pinch of salt and the chilled water into a rough dough, then flatten and chill 20 minutes.
2
Pound 40g of the cold butter into a thin square block, encase the dough around it, and give the parcel two single turns with the rolling pin, chilling 15 minutes between each turn.
3
Rest the laminated dough, wrapped, in the fridge for 30 minutes so the layers firm up before shaping.
4
Make the frangipane
beat the remaining 15g butter with the sugar until pale, then beat in half the egg, the almond flour and vanilla extract until smooth.
5
Roll the laminated dough into a thin rectangle and cut two small rounds or a single folded disc shape; pipe or spoon the frangipane into the centre, leaving a clean border.
6
Fold or top with a second layer of dough to seal the frangipane inside, pressing the edges firmly to lock in the filling.
7
Brush the top with the remaining beaten egg, score a shallow decorative pattern with a knife, and scatter the flaked almonds over the surface.
8
Chill the shaped pastry for 15 minutes to firm the butter layers before baking.
9
Bake at 200°C (390°F) for 18-20 minutes until deeply golden and the layers have visibly puffed and separated.
10
Cool on a wire rack for at least 10 minutes before serving so the frangipane sets.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14g14g All Purpose Flour
- 55g55g Butter, cold, laminating block plus dough fat
- 10g10g Water, chilled
- 1g1g Salt
- 30g30g Almond Flour
- 18g18g Sugar White
- 20g20g Egg, lightly beaten, split between frangipane and egg wash
- 2g2g Vanilla Extract
- 6g6g Almond, flaked, for scattering before baking
