Galette des Roise
by Eloise Pioch
Galette des Rois or 'King Cake' is a flaky pastry filled with frangipane (a mix of almond cream and crème pâtissière) traditionally shared at Epiphany, on 6 January. The galette, kept square or cut into a large circle, hides a small trinket or figurine – the fève, and the person who finds that in their slice will be king (or queen) for the day.
85 grams unsalted butter at room temperature
85 grams caster sugar
85 grams almond meal
2 large eggs at room temperature
1 tablespoon rhum (highly recommended)
1 teaspoon pure vanilla extract
2 puff pastries (from frozen)
1 dried bean for the charm
Beat the sugar and butter together until creamy and light.
Beat in the almond meal then mix in 1 whole egg, then the white of the second egg (reserve the yolk!).
Mix in the rum and vanilla
Cover and refrigerate for 1 hour.
Mix the yolk with 1 teaspoon cold water; cover and refrigerate until needed.
Heat the oven to 180 degrees.
Place one puff pastry on baking paper.
Spread the almond filling evenly over the pastry, leaving a 2cm border bare.
Place the charm into the filling.
Moisten the bare border with cold water, position the second puff pastry exactly over the first one, and press around the border with your fingers.
I roll the edges to secure the 2 pastries and press this rolled edge with a fork to seal well.
Brush a thin layer of the reserved yolk glaze over the top of the galette.
Use the point of a knife to etch a design on top, taking care not to pierce the dough.
Cut 6 small slits around the middle as steam vents.
Bake for 30 to 40 minutes until the galette is puffed and deeply golden.
Transfer to a rack and cool for 15 mins. Serve warm!