Vegan Galette des Rois - French Three Kings Cake

Vegan Galette des Rois - French Three Kings Cake

This French Three Kings cake - also called Galette des Rois - is far too grandiose to be enjoyed merely on January 06. Therefore, I allow myself the sacrilege to share the recipe for the vegan Galette des Rois still after Epiphany with you. What a blasphemy 🙀. I'm sorry, because I'm sure you too won't be able to resist the delicious almond flavored filling that definitely reminds you of amaretto. And when the royal frangipane - aka French almond cream - comes wrapped between two layers of puff pastry and all vegan it's a real temptation!

Course baked goods sweet, pastry, pie & tarts

Cuisine French

Keyword Galette, Galette des Rois, pastry, oie & tarts

Prep Time 15

Cook Time 40

Servings

Calories 339kcal

Author Velvet & Vinegar

Equipment

1 pie tin 30cm diameter round
1 kitchen machine with whisk optional, alternatively just a hand held whisk
parchment paper
1 brush for basting/brushing

Ingredients

120 g margarine vegan
100 g table sugar*
1 package of vanilla sugar 8g each
200 g almond flour* white
40 g cornstarch
1 pinch of salt
6 drops of bitter almond flavor*
200-250 g plant based milk*
2 packages of puff pastry vegan, 320g each*, already rolled out
30 ml soy cream

Instructions

Preheat the oven to 200° Celsius.
Line a baking tray with baking paper and place the first package of puff pastry on the tray. Remove excess dough and use elsewhere (see notes). Prick bottom of galette several times with a fork. In the meantime, place the cake tray in the refrigerator.
Place margarine, sugar and vanilla sugar in a bowl. Using a food processor with whisk attachment, beat mixture until creamy. The mixture will take on a creamy consistency and slightly less yellow color. Alternatively, you can use a whisk.
Add almond flour, starch, salt, and 2-3 drops of bitter almond flavoring.
Now add 200g of vegetable milk and mix the mixture with a pastry spatula. If the filling is still not creamy enough, gradually add a little more plant milk. The amounts of liquid vary depending on the type of almond flour. The filling should be moist - creamy, but still compact and not runny or liquid.
Taste filling and add more bitter almond flavoring drop by drop if necessary. Depending on how intense the flavor is preferred. I like it rather intense, but for some 2-3 drops may be enough.
Spread filling on pie crust with a pastry spatula and smooth it out.
Place second puff pastry on top of filling. Remove excess pastry and press edges of pastry well together with bottom pastry. So that the galette is tightly sealed.
Using a sharp knife, score a spiral pattern on the top pastry. If you like, you can also choose a different pattern. Then, using a brush, brush the top of the dough with soy cream.
Bake the galette for 20 minutes on the lowest rack of the oven so that the bottom is well baked and not mushy soft.
After 20 minutes, move the galette to the second highest rack of the oven and bake again for about 20 minutes. The galette should be baked until golden brown on top, but not burnt.

Notes

*Birch sugar or coconut blossom sugar can be used instead of regular sugar. However, the latter will make the filling brown.

*Instead of almond flour, ground blanched or regular almonds can be used per se. The latter will make the filling brown. Since ground almonds contain fats and almond flour does not, the frangipane may need less liquid. I have not tested the recipe with ground almonds.

*If bitter almond flavoring is not available, almond extract, almond flavoring or rose water can be used. No information can be given about the quantities, as they have not been tested.

*The necessary amount of plant based milk depends very much on the almond flour manufacturer and is not always one to one. The important thing is that the almond cream should be moist and compact. It should not be liquid or runny. However, it should not be too dry either. It is best to add vegetable milk gradually and test consistency.

*There will be leftover puff pastry in this recipe, you can use it to bake filled puff pastry rolls or vegan puff pastry sticks.

!!! Please consume the galette fresh, meaning the same day. After that it will get dry quickly.

Nutrition