Yes it looks like a meat pie but you’re just gonna have to trust me that it’s almond cream. # 326: Mini Galette Des Rois

My attempt to re-do a bake from 2019 fell a little flat, but almond and raspberry paired up to save the day flavor-wise.

A galette des rois, or king’s cake, is a puff pastry treat served around epiphany in January. It’s filled with frangipane and traditionally has a small ceramic figure or toy baked in, which if found crowns you king for the day. My mini ones had a different kind of surprise inside: a jam layer!

The designs I carefully carved into the tops completely disappeared. Sigh. But one turned into a kind of star shape accidentally, so I’ll take that as a win! I recently finished the most recent season of Bake Off, and to paraphrase Noel: weird things happen in the oven.

Slowly working my way through my tiny army of bonne maman jams, courtesy of the most adorable advent calendar from my sister! Cherry hibiscus and raspberry chocolate spread made cameos in this bake.

The meat-pie impression is thanks to almond flour that includes the skins. If you’re looking for a yummy April fools joke, I got you.

This frangipane recipe included a small amount of flour as well, and it wasn’t the smartest choice I’ve made this week. I prefer the version that has less structure and is more custardy.

Mini scalloped edges for a mini version.

Jammin.

Strong uncrustable vibes.

There’s nothing like the optimism of pre-oven photo.

Egg wash sparkle and shine.

On the positive side: golden flaky crust! No soggy bottoms in sight.

The flour made the filling more of a soft cookie consistency. I made an extra lopsided one with the pastry scraps and the filling that escaped cooked up like craquelin, all crispy and delicious.

Happy munching!