The king’s day is directly linked in my mind to Galette des Rois. And that is because I like to spend the first week of each new year in France. When I do, every bakery I go to is filled with a lot of “Galettes des Rois”. So I asked a very close friend of mine to share with me a recipe so that I start making it myself. Trying the first time was a bit tough, but by the second time and all the times I tried it afterwards, it became easy and fun that I sometimes do not wait until the 6th of January to make it.
- 1/4 cup almond paste
- 1/4 cup white sugar
- 3 tablespoons unsalted butter, softened
- 1 egg
- 1/4 tsp vanilla extract
- 1/4 tsp almond extract
- 2 TBSP all-purpose flour
- 1 pinch salt 1 (17.25 ounce) package frozen puff pastry, thawed
- 1 dry kidney bean
- 1 egg, beaten
- 1 tablespoon confectioners’ sugar for dusting
- Put half of the sugar in a blender with the almond paste and process until it blends well. Add the rest of the sugar and butter until smooth and add to it an egg, vanilla, almond extract salt & flour.
- Preheat the oven to 220° C , butter a baking sheet and set aside. Roll out a sheet of puff pastry into 28cm square. Keep it cool. With a cake pan trace an 11 inch circle onto the dough using the tip of a small knife. Place your circle onto the baking sheet. Do the same with the second sheet of pastry and refrigerate both.
- Put the almond filling onto the center of the pastry on the baking sheet leaving a margin at the edge of almost 4cm. Press the bean into the filling and place the second sheet on top and press the edges to seal. With the help of a fork, beat the other egg and brush lightly the top of the Galette. Make a crisscross pattern with a knife in the egg wash. Pierce several small slits in the top
- Bake for 15mns, dust with confectioners’ sugar and cook for additional 15mns.
Finally, put a crown on the top of your cake which will be used as the crown of the person who finds the bean to make it fun with friends and Family.
Signed by: @Victoria Nobel
Momenpreneur, loves cooking and trying different worldwide recipes. Risk taker when it comes to adding ingredients to my recipes.
Pictures from: www.noccainstitute.com