BAKEHOUSE LIVE: Puff n’ Stuff Galette de Rois

It’s day two of our puff pastry weekend!

Today we’re putting yesterday’s rolling and folding to the test and assembling a Galette de Rois (it is early King Cake season, after all!)

I’m using Louisiana pecans for the galette filling though I’ve also used shelled roasted pistachios with delicious success.

Just as yesterday, it’s a great idea to have the recipe printed and your ingredients measured out.  Today we’ll mix together the filling, roll out our puff pastry, fill and decorate out cake, chill and bake.

Can’t wait to bake with you!

BAKEHOUSE LIVE: Puff n’ Stuff Galette de Rois

• Author: Joy the Baker

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Ingredients

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• 1 batch chilled puff pastry

For the Filling:

• 1 1/4 (160 grams) cup shelled pecan halves
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (34 grams) all-purpose flour
• 1/4 teaspoon sea salt
• 1 teaspoon fresh grated orange zest
• 1 large egg
• 1 large egg white, yolk reserved
• 1/2 cup (4 ounces, 1 stick) unsalted butter, softened to room temperature
• 1 large egg (to combine with the reserved yolk for egg wash)

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Instructions

1. To make the filling, in the bowl of a food processor fitted with the blade attachment pulse the shelled pecans, sugar, flour, salt, and zest. Blend until the the nuts are relatively fine but not completely smooth. Add the egg and white and pulse to combine. Scrape down the bottom and sides of the bowl.
2. With the mixer running on low, add the softened butter, a tablespoon at a time. The butter will emulsify as it’s added to the nut mixture, thicken and become really luscious. Scrape the filling into a container and store in the refrigerator until it’s time to fill the cake.
3. In a small bowl whisk together reserved egg yolk and egg for egg wash.
4. Remove the chilled puff pastry from the refrigerator. Very lightly dust the counter with flour and roll puff pastry into a rectangle between roughly 1/4-1/2 inch in thickness.  You’ll want the dough thicker than 1/4-inch but no thicker than 1/2-inch in thickness.
5. Next, we’ll cut our dough rounds. Place a round 8 or 9-inch cake pan, top side down, over half of the dough leaving enough dough to the side to cut a second round. Use a small pairing knife to trace around the cake pan, cutting a round.  Trace and cut a second round on the other half of the dough.  Gather the excess dough, wrap and refrigerate.
6. Place one dough round on a rimmed baking sheet lined with parchment paper. Lightly brush dough with egg wash.
7. Remove filling from the refrigerator and spread over the egg wash brushed dough. Leave 1-inch border around the edges of the dough.
8. Top with the second dough round, pressing from the center evenly out towards the edges, pressing out any air bubbles.
9. Press the edges well to seal the pecan filling into the center of the dough. Use a small dowel or knife to create a single vent hole in the center of the cake, piercing through the top layer of dough into the filling.
10. Lightly brush the top of the cake with egg wash.
11. Use a small knife to trace a design across the top of the cake. This will show through the egg wash as it bakes and help the dough grow as it puffs. Use your fingers or the back of a knife to crimp the edges of the dough.
12. Allow the cake to rest in the refrigerator while the oven preheats. Place a rack in the upper third of the oven and preheat oven to 400 degrees F. Bake for 25-30 minutes until puffed and golden brown.
13. Allow to cool to room temperature before slicing and enjoying.

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