Dessert
Galette des rois (king cake)
- Preparation time
- 1 h 15
- Servings
- serves 8
Ingredients
- Butter — to buy100 g
- Sugar — to buy100 g
- Almonds — to buy100 g (en poudre)
- Egg — to buy3
- Puff pastryview the recipe — to buy2
Preparation
Take the puff pastry out of the fridge 10 minutes before using it so it's easier to work with.
Make the frangipane: mix the soft butter with the sugar until creamy, then beat in the ground almonds and eggs one at a time until smooth.
Roll out a disc of puff pastry on a baking sheet, spread with frangipane leaving a 2 cm border, and tuck the lucky charm into the cream.
Lightly dampen the border with a little water, cover with the second disc of pastry, sealing the edges well by pressing with your fingers.
Chill the galette for 20 to 30 minutes so the pastry firms up: it will puff up better in the oven.
Preheat the oven to 200 °C (400 °F). Brush the galette with beaten egg yolk, score a pattern with the tip of a knife without piercing the dough, then prick 2 to 3 small holes to let steam escape.
Bake for 30 to 35 minutes, until puffed and nicely golden. Let cool slightly before serving.