Galette des Rois
Almond cream filled pastry fit for a king!
Ingredients
- 2 rolls Puff pastry
- 100 g Almond ground
- 50 g Butter softened
- 80 g Sugar
- 1 Egg
- ½ Vanilla bean scraped (or a dash of vanilla extract)
- 1 Egg yolk
- 1 Almond/dried bean or porcelain "bean"
Instructions
- Preheat the oven to 210° C / 400° F
- In a large bowl cream together your ground almonds, softened butter, sugar, whole egg and the vanilla beans from half a pod. Set aside.
- Pull one of your puff pastry rolls out of the fridge and cut out four circles which will form your bases and place onto a cookie sheet covered in parchment. *
- Poke holes into the 4 circles using a fork
- Fill the centres with equal portions of the almond cream leaving a centimetre around the edge clean and don't forget to put your hidden bean inside one of them!
- Cut your remaining pastry dough into four circles to be placed on top of your prepared desserts.
- Press the seams together with two fingers and push the edge in with a knife to seal all the way around. Next score the tops into a pattern that is pleasing to you and be sure to puncture a few holes in the top so the steam can escape and your pastry will rise properly.
- Mix the egg yolk with a little water and brush the tops of the pastry covering the entire surface but be sure the holes can still breathe.
- Cook in the oven for 20 minutes. Mine were golden after 8 minutes at which point I put a loose piece of aluminium foil over the tops so they wouldn't burn and let it cook the remaining 12 minutes.
- If you make them ahead of time you can always preheat the oven just before serving and warm it up a few minutes before you dig in!
Notes
*I made 4 but you could easily make one large round cake which is the classic way you buy them here. It's less work for you, but you'll want to invite more friends to come eat it with you!