Name: Galette des Rois (French - Main Course )
Cuisine: French
Ingredients: Puff pastry - 2 sheets (2 sheets); Ground almonds - 125 grams (125 grams); Granulated sugar - 100 grams (100 grams); Unsalted butter - 75 grams (75 grams); Vanilla extract - 1 teaspoon (1 teaspoon); Salt - 1 pinch (1 pinch); Eggs - 2 (2); Almond extract - 1 teaspoon (1 teaspoon); Powdered sugar - As needed (As needed); Almond flour - As needed (As needed); Step No - Instruction (Instruction)

Galette des Rois

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Galette des Rois (French - Main Course) Recipe

A traditional cake made with layers of puff pastry and a sweet almond filling. Galette des Rois is often enjoyed during the Epiphany season in France and is accompanied by a fun tradition of finding a hidden figurine or bean inside the cake.

Ingredients:

Puff pastry - 2 sheets
Ground almonds - 4.4 ounces (125 grams)
Granulated sugar - 3.5 ounces (100 grams)
Unsalted butter - 2.6 ounces (75 grams)
Vanilla extract - 1 teaspoon
Salt - 1 pinch
Eggs - 2
Almond extract - 1 teaspoon
Powdered sugar - As needed
Almond flour - As needed
Step No - (Instruction)

Instructions

Preheat the oven to 200°C/400°F.
Sprinkle the galette with some almond flour.
Bake in the preheated oven for 30-35 minutes, until the galette is golden brown.
Remove from the oven and let cool for a few minutes. Dust with powdered sugar before serving.
Cut into slices and serve warm.
Don’t forget to hide a small figurine or bean in the galette before serving!
In a large mixing bowl, combine the ground almonds, granulated sugar, unsalted butter, vanilla extract, salt, and 1 egg. Mix until you have a smooth paste.
Add the almond extract and mix again.
Roll out one sheet of puff pastry on a lightly floured surface. Cut out a circle using a 30 cm/12 inch plate as a guide. Repeat with the second sheet of pastry.
Place one of the circles of pastry on a baking sheet lined with parchment paper. Spread the almond filling over the pastry, leaving a 2 cm/1 inch gap around the edge.
Brush the gap with egg wash.
Place the second circle of pastry on top of the filling. Seal the edges tightly by pressing down with a fork.
Make a small hole in the center of the top pastry to allow steam to escape during baking.
Brush the top of the pastry with egg wash.

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