Galette des Rois

In France, we celebrate Epiphany (a religious festival to celebrate the visit of the Magi in Bethlehem, after the birth of Jesus Christ) with a ?Galette des Rois?, which means King?s cake, in which a tiny porcelain figurine, called ?fève? (which literally means bean, as that was used in ancient times in the galettes) is hidden and which is considered as a kind of a lucky charm. The person who gets the piece of the galette with the trinket becomes the "King/Queen" of the day and is honoured with a paper crown.

Galette des Rois is usually made of puff pastry filled with frangipane ( an almond-flavored filling). My teddies did their proper crowns with their Papa and of course we get the same King and Queen every year?..

Ingredients:
500g puff pastry (preferably made with pure butter, as there are some commercial manufacturers who use cheaper fats ) (Even though, I?ve used a store-bought pastry sheet here (lack of time) which is acceptable and convenient to use, I?ll try to upload the recipe for doing it at home very soon, it?s definitely better and more rich than the store-bought ones)
2 tbsp milk
1 egg yolk

For the filling:


3 eggs
100g almonds powdered
70g softened butter cut into small cubes
1 tbsp all purpose flour
1 tbsp Rum/ Kirsch


Method


In a mixing bowl beat the eggs,
Add the ground almonds followed by the softened butter
And mix in the sugar and cream it until thoroughly mixed.

Mix in the flour and the rum.

Keep it in the refrigerator.

Divide the puff pastry into two even portions. Roll out each portion to form a circle of of about 25 cm in diameter and 4 mm thickness.

Place one puff pastry disc on a baking tray lined with a baking sheet.
Spoon the almond cream into the centre of the pastry disc, leaving a 5cm gap around the filling.


Insert the figurine if any (I hid 2 ) under the filling.

Wet the the edges of the pastry disc with some water.
Place the other pastry disc over the almond filing and seal the edges together firmly.
Refrigerate for about 1 hour.

Preheat the oven to 200°C.
Brush the galette des rois with the beaten egg yolk. Using a sharp knife pattern and design the art of your choice on the galette.

Bake the galette des rois for about 20 to 25 minutes, until the top becomes golden in color.

Remove from the oven 5 minutes before the end and brush with some milk for the shining look and bake it until the end of cooking time.


It?s excellent with Champagne. My teddies love the sparkling apple juice (Ch?my) with the galette. Cheers!