Galette des Roies

Traditionally, Galette des Rois is served on the Epiphany - January 6.  The person who finds the fève, fava bean, in his piece of cake is the King or Queen and chooses his/her Queen/King. Enjoy with champagne or sparkling apple cider.

INGREDIENTS

• 100g sugar (about 1/2 cup)

• 100g almond meal or fine ground almonds (about 2/3 cup)

• 1 egg

• 1 egg yolk

• 1 T rum

• 1 t almond extract

• 2 sheets puff pastry (or ½ block of homemade)

METHOD

Make the frangipane:

Cream butter until it softens a bit. Add sugar and cream until light and fluffy.

Add the egg, mixing well until incorporated.

Add the rum and almond extract.

Add the almond meal, mixing well until incorporated.

Assemble the Galette

Preheat oven to 375°

Unfold thawed puff pastries and using a pie pan as a template cut into two circles (if using homemade puff pastry, roll it out to a thickness of 3mm and about 10 inches in diameter). Make a few cuts in the middle of one of the circles to allow steam to escape while baking.

Lay one circle on parchment paper and spread frangipane in the middle – Leave one inch around the edges of the dough.

Place a dried fava bean or ceramic figure in the frangipane.

Using the egg yolk,  brush the edges of the dough.

Place the other dough circle on top and seal the edges very tight

Make a quick egg wash with the remaining egg yolk and 2-3 T milk. Brush top with egg wash, being careful not to let egg wash run over the sides or it will disrupt the puff pastry from showcasing its trademark laminations.

Bake for about 30 min or until the top and edges are nicely browned

Allow to rest for at least 10 minutes before cutting into it.