Galette Des Rois

A traditional French pastry filled with frangipane and baked to golden perfection.

Ingredients

1⁄2	cup unsalted butter
1	cup almond meal
1⁄2	cup powdered sugar
1	tablespoon all-purpose flour
1	tablespoon almond extract
1	teaspoon kosher salt
2	large eggs
2	frozen puff pastry discs/rounds, defrosted
3	tablespoons apricot jam thinned with 1 tablespoon water
1	whole almond or bean
1	large egg plus 1 tablespoon water, beaten to blend

Instructions

• 1. Prepare the Frangipane
  2. Place a small heatproof bowl over a pot of simmering water to create a double boiler. Melt the unsalted butter in the bowl. Add the almond meal, powdered sugar, and all-purpose flour, stirring well to combine. Introduce the almond extract and kosher salt, mixing thoroughly. Remove the bowl from the heat.
  3. Continue to stir vigorously until a thick mixture forms. Gradually add the large eggs, one at a time, ensuring each is fully incorporated before adding the next.
  4. Once the mixture reaches a thick, viscous consistency, allow it to cool. Refrigerate for a minimum of 1 hour.
  5. Preparation in Advance: The frangipane can be prepared up to 1 week ahead and stored in the refrigerator.
  6. Assemble the Cake
  7. Preheat the oven to 375°F. Line a baking sheet with parchment paper. Lay one defrosted puff pastry disc on the sheet. Brush the top with a mixture of thinned apricot jam. Spread the prepared frangipane on top, leaving a 1-inch border. Embed the whole almond or bean in the frangipane. Cover with the second pastry disc, trimming any excess and pressing the edges gently to seal.
  8. Using a knife, score five to six vertical lines on the dough. Create a decorative pattern by scoring slanted lines across the top. Brush the beaten egg wash over the pastry, ensuring full coverage.
  9. Bake for 10 minutes, then reduce the oven temperature to 350°F. Continue baking for approximately 20 more minutes, until the pastry is puffed and golden brown. Allow to cool for 15 minutes before serving.

Jul 19, 2024