Recipe of the week | The Galette des Rois by Christian Faure

Just before the weekend, all readers who cook ask themselves this eternal question: what are we going to eat? To inspire you, The Press suggests a recipe that will make your mouth water.

Ingredients

• 1 package of 397 g puff pastry
• 60g butter
• 60 g of icing sugar
• 60 g of almond powder
• 1 egg (plus another for gilding)
• 19 ml of rum
• 1.25 ml vanilla extract (1/4 teaspoon)

Preparation

1. Preheat oven to 375°F.
2. In a bowl, mix the butter and sugar. Add the almond powder and gently emulsify with the egg. Add the rum and vanilla. To book.
   Variation: you can replace the rum with a little orange zest.

   Tip: add 10 g of flour to the mixture to prevent the almond cream from leaking during cooking.

3. On a floured work surface, roll out the puff pastry to obtain two very round discs of 25 cm (10 in) each.
4. In a small bowl, beat an egg. Brush the edge of one of the discs with the egg (about 3 inches), which will allow the two discs to stick together.
5. On the same disc, using a pastry bag, distribute the almond cream in the shape of a serpentine, starting in the middle, without touching the part brushed with egg.
6. Insert a porcelain figurine or a bean into the almond cream.

   Tip: place it as far outwards as possible, it will be better hidden!

7. Fold the second disk in half. Place it on the first disk and unfold it to cover completely. Using your fingers, press around the patty to seal it well.
8. With a small knife, make small diagonal incisions around the edge of the pancake to allow the dough to expand. Flip the pancake.
9. Brush the top of the pancake with the rest of the egg for browning.
10. With a small knife that cuts well, starting from the center, form 24 comma-shaped lines 1 or 2 mm deep, without touching the almond cream. We start by doing 8, then 2 in each interval. This will allow the dough to swell and give two colors to the cake.
    Variation: with a fork, simply draw straight lines.
11. With a knife, prick all around the pancake (do not prick on the almond cream).
12. Bake for at least 25 minutes until the outside is crispy and the inside is soft.

Serve warm. Keeps for two or three days at room temperature. You can reheat the pancake for ten minutes in the oven at 250°F.

Note

Published in The Press+ on January 5, 2018.