Galette des Rois
85 gm almond paste
85 gm sugar
100 gm unsalted butter, softened
Pinch of salt
1/4 tspn vanilla extract
1/4 tspn almond extract
2 tbspns flour
1 pack frozen puff pastry sheets
1 dried bean kidney bean or fève
2 tspns icing sugar
Preheat oven to 450°F/230°C/Gas 8.
Butter a large baking sheet.
In a food processor, purée the almond paste, sugar, butter and pinch of salt until smooth.
Add 1 egg, vanilla and almond extracts, and purée until incorporated.
Add the flour and pulse to mix it in.
On a lightly-floured surface, roll out one sheet of the puff pastry into a 30 cm-square square.
Invert a 30 cm pie plate onto the square and cut out a round shape by tracing the outline of the pie plate with the tip of a paring knife.
Brush the flour from both sides of the round and place it on the buttered baking sheet. Put in the refrigerator to chill.
Repeat the procedure with the second square of puff pastry, but leave it on the floured work surface.
Beat the remaining egg and brush some of it on top of the second round. Score decoratively all over the top using the tip of a paring knife and make several small slits all the way through the pastry to create steam vents.
Remove the first sheet from the refrigerator and brush some of the egg in a 3 cm border around the edge. Mound the almond cream in the center, spreading slightly.
Bury the fève in the almond cream. Place the scored round on top and press the edges together.
Bake the galette in the lower third of the oven for 13 to 15 minutes until puffed and golden. Remove from oven and dust with the icing sugar.
Place oven rack in the upper third of the oven and return galette to cook for an additional 12 to 15 minutes, or until the edge is a deep golden brown. Transfer to a rack to cool slightly.
Serve the galette warm. Make sure everybody knows about the fève so no one breaks a tooth!
Galette des rois