Spent my weekend wrestling with Galette des Rois and, well… let’s just say it wasn’t exactly a fair fight. First attempt: Total fail. Second attempt: Slightly less of a fail, but still very questionable. Thankfully, I asked for your help, and wow, you delivered! Some of the best tips you shared: • Go easy on the filling (lesson learned twice😉) • Seal it properly—water, egg wash, or even using a knife to make patterns for better edges. • Let the dough rest before cutting the circles. • Freeze the galette for a couple of hours before glazing. • And don’t forget the holes to let the air escape. I’m so grateful for all your advice! Big thanks to Guillaume Mabilleau for the recipe and to all of you for making me feel like this might be doable. I’ll keep working on it—stay tuned
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