Traditional Galette des Rois
6 servings
60 minutes
A traditional holiday pastry in all regions of France. This "Royal Galette" is baked from the beginning of January until Shrove Tuesday, but in some places it is served specifically at Christmas, that is, on December 25. Inside the classic galette, they always hide a figurine of the bean king - whoever gets it becomes the king of the evening.
1
Preheat the oven to 230 degrees. Beat the softened butter with ground almonds, flour, two eggs, and sugar using a mixer, add a pinch of salt and almond extract.
- Butter: 120 g
- Chopped blanched almonds: 0.5 glass
- Wheat flour: 2 tablespoons
- Chicken egg: 2 pieces
- Sugar: 0.1 glass
- Salt: pinch
- Almond essence (extract): 0.5 teaspoon
2
Roll out the dough on a floured surface and cut out two circles the size of a dinner plate. Transfer one circle to baking paper and brush the top with a small amount of egg yolk beaten with one tablespoon of water. Place the frangipane cream in the center and cover with the second circle of dough. Gently press the dough on top to seal the circles and evenly distribute the cream between them.
- Puff pastry: 500 g
- Wheat flour: 2 tablespoons
- Egg yolk: 1 piece
3
Carefully connect the edges with a fork without piercing the dough, and make a pattern on top with a sharp knife. Brush the surface of the pie with the remaining yolk.
- Egg yolk: 1 piece
4
Bake at 230 degrees for 15 minutes, then reduce the temperature to 180 degrees and bake the pie for another 30 minutes.
5
Cool the finished pie and sprinkle with powdered sugar.
- Icing sugar: to taste