Today, because Epiphany is coming up and this is such a classic, we are making a small light galette des rois (and queens!) for baby and the whole family.
Baby-friendly galette des rois
So what exactly do we mean by a light galette des rois? Well, I wanted to remove the added fat. Since puff pastry already contains fat, I did not want to add even more. So I replaced the butter with banana, and the result is amazing. Plus, banana pairs beautifully with almond without overpowering its flavor! (I ate a slice right after baking. #Oops.)
I receive many messages about tree nuts such as almonds. So I want to repeat here that allergists and pediatricians now recommend introducing these foods early in a baby’s solid-food diet to help reduce the risk of developing allergies. However, if there is a known tree nut allergy in your family, talk to your baby’s pediatrician before introducing them.
Light also means less sugar! I used 2 tablespoons of sugar (25 g), compared with at least 1/3 cup (70 g) in a classic galette des rois. That makes a real difference, because our babies do not need to be eating sweet foods all the time. Nature already gives them plenty.
A good galette des rois also needs a crown and a fève charm; I will let you choose those! But please, if you decide to put a fève charm in your galette, be very careful with your baby. Do not give baby the slice containing it; just pretend! It could be a choking hazard and is extremely dangerous.
(For babies with cow’s milk protein allergy, some puff pastries exist! 😉 )
Here is what you need to make this light galette des rois recipe for baby and the whole family (from 10 months):
Ingredients
Preparation
Start by preheating the oven to 410°F (210°C).
Mash the half banana into a purée with a fork.
Now mix all the ingredients in a mixing bowl: the 1 1/4 cups almond flour (120 g), 2 tablespoons granulated sugar (25 g), the egg, the mashed half banana, and the 4 small drops of bitter almond extract.
Mix until you have a smooth, even filling. Set aside.
Place the first puff pastry sheet in a tart pan and prick it with a fork. This helps prevent air bubbles from forming during baking and keeps the pastry from puffing up too much. Otherwise, it will not look as pretty once baked!
Pour the mixture from the bowl onto the pricked pastry and spread it out evenly.
Now is the time to add the fève charm if you would like to include one!
Now place the second puff pastry sheet on top, sealing it well with the bottom pastry. To do this, I rolled the edges into a thick border and folded it toward the inside of the tart pan. There should be no gaps at all!
Now comes the best part: decorating. Let your imagination shine! Use a small knife to make pretty designs with light scoring marks. I also pressed the tines of my fork all around the border to make it look nicer.
Using a pastry brush, spread the egg yolk over the galette des rois so it comes out beautifully golden and appetizing. For a more natural glaze, use a whole egg. Take a look below: mine is VERY golden!
Finish by making small holes in the pastry so the galette does not puff up too much while baking. This allows the air to escape.
Baking
Bake for 20 to 25 minutes! Keep an eye on it, because every oven is different.
Once it is done baking, let it cool for a few minutes at room temperature.
Now all that is left to do is enjoy!
Our galette des rois for baby and the whole family (from 10 months) is now ready. Time to enjoy!
Happy Epiphany and enjoy!
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