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Golden Eggnog Galette des Rois with Vietnamese Pandan & Champagne Pastry Cream

A festive Vietnamese twist on the classic Galette des Rois: golden, flaky pastry filled with pandan-vanilla almond frangipane, eggnog, and sparkling pastry cream.

Total: 5 hours (including chilling and resting)
Difficulty: Advanced
Serves: 8
vietnamese new_years_day winter indulgent champagne advanced master-level

What Makes This Special

This is not just any Galette des Rois: it’s a dazzling, golden celebration for New Year’s Day, infusing the beloved Vietnamese flavors of pandan and vanilla into a classic almond frangipane, then layering in an eggnog and sparkling Champagne pastry cream. Each slice is a showstopper, enveloped in shimmering gold-leaf pastry and rich with the scent of celebration and new beginnings.

Ingredients

This master-level galette brings together traditional Vietnamese flavors and French technique, with seasonal and celebratory twists. Pandan gives fragrance and color, eggnog adds creamy winter indulgence, and Champagne pastry cream brings the sparkle! Puff pastry is the crowning touch—flaky, buttery, and worth every bit of effort.

For the Pandan-Almond Frangipane

  • Ground almonds and butter create the rich, moist base.
  • Pandan paste or juice provides distinctive aroma and a green hue.
  • Eggnog and vanilla elevate with holiday flavor.
  • Dark rum is a classic Vietnamese-French touch.

For the Champagne Pastry Cream

  • Whole milk lends creaminess.
  • Champagne or sparkling wine adds festive notes.
  • Egg yolks and cornstarch make it voluptuously smooth.

For Assembly

  • Puff pastry for structure and indulgent layers.
  • Gold leaf and powdered sugar to finish with a celebratory sparkle.

Instructions

Step 1: Make the Puff Pastry (Advance Preparation)

If making your own, prepare a classic all-butter puff pastry the night before. Rest and chill well. Store-bought is acceptable but homemade makes a difference.

Step 2: Prepare the Champagne Pastry Cream

  1. In a medium saucepan, heat 250ml whole milk until steaming (not boiling).
  2. In a medium bowl, whisk 3 egg yolks, 50g sugar, and 20g cornstarch until pale and thick.
  3. Whisk hot milk into the egg mixture, return to saucepan, and cook on medium, stirring constantly, until thick and bubbling (82°C on a thermometer).
  4. Remove from heat. Whisk in 30g butter and a pinch of salt until smooth.
  5. Stir in 60ml brut Champagne. Strain through a fine sieve into a bowl. Press plastic wrap onto the surface and chill until cold and firm.

Step 3: Make the Pandan-Almond Frangipane

  1. Cream 100g softened butter with 100g caster sugar in a stand mixer until light and fluffy.
  2. Beat in 2 eggs one at a time, scraping down as needed.
  3. Mix in 125g ground almonds, 15g cornstarch, 1/2 tsp salt, 20g pandan paste (for color/flavor), and 1 tsp vanilla bean paste. Mix until smooth and creamy.
  4. Stir in 60ml eggnog and 1 tbsp dark rum. Chill for at least 30 minutes to firm up.

Step 4: Roll and Chill Pastry Discs

  1. Divide your puff pastry in half. Roll each half to 3mm thick. Cut two 23cm circles using a ruler and sharp knife. Chill on parchment-lined trays, covered, for 30 minutes.

Step 5: Assemble the Galette

  1. Place one disc on a baking tray. Pipe or spread the pandan frangipane in a 18cm circle in the center, leaving a 2.5cm border.
  2. Dollop and gently spread 1/2 of the chilled Champagne pastry cream over the frangipane (reserve the rest for serving).
  3. If desired, hide the fève inside the filling.
  4. Brush the edge with water. Place the second disc on top, pressing edges to seal. Chill for 20 minutes.

Step 6: Decorate and Glaze

  1. Crimp the edge with the back of a knife. Use a sharp knife to score a sunburst or leaf pattern on top, avoiding cutting through the pastry.
  2. Whisk 1 egg yolk with 1 tbsp cream. Brush the galette lightly with the glaze. Chill 10 minutes, then glaze a second time.

Step 7: Bake

  1. Preheat oven to 200°C (fan 190°C). Bake for 20 minutes, then lower to 180°C (fan 170°C) and bake 20-25 minutes more, until deep golden.
  2. Cool 10 minutes on a rack. Dust lightly with powdered sugar and, if using, press gold leaf onto the warm surface.

Step 8: Serve

Slice the galette warm or at room temperature. Serve with extra Champagne pastry cream and a toast to the new year!

Pro Tips

  • For best flavor and color, use fresh pandan juice—but high-quality paste works in winter.
  • Chill between every step: Cold pastry means superior flakiness and definition.
  • Don’t overfill: Too much filling can cause leaks or soggy bottoms. Use precise measurements.

Troubleshooting

Leakage during baking? Ensure the edge is well-sealed—press firmly and chill before baking. Don’t overfill.

Puff pastry not crisp? Oven may be too cool or pastry too warm. Always bake from cold and preheat oven well.

Variations

  • Tropical: Add young coconut shreds or mango to the frangipane for a brighter Vietnamese flavor.
  • Classic: Skip the pandan and use only vanilla and almond with a dash of orange blossom water.
  • Chocolate: Fold 50g finely chopped dark chocolate into the frangipane for a decadent touch.

Storage

Store leftover galette in an airtight container at room temperature for up to 24 hours, or refrigerate for up to 3 days. Reheat in a low oven (140°C) to refresh the pastry before serving. Champagne pastry cream must be stored in the fridge and used within 3 days.

This golden galette is an elegant centerpiece for your New Year’s Day table—celebratory, fragrant, and sure to delight every guest. Chúc Mừng Năm Mới!