Galette des Rois
François Payard, FP Patisserie, François Payard Bakery - January 6th, 2014
- 5 oz. ground blanched almonds
- 5 oz. (about 1 cup) confectioners’ sugar
- 5 oz. unsalted butter, softened
- 2 whole eggs plus 1 yolk (for glazing)
- 1 drop almond extract
- 1 Tbsp. dark rum (optional)
- 1 lb. puff pastry dough
- 1 toy (fève du gateau)
Mix together almonds and sugar; add creamed butter, two eggs, almond extract, and rum; mix well together.
Divide the puff pastry dough in half: roll out each half into a 12” (about) circle; lay one pastry round sheet on a (very slightly greased) baking pan; pour the filling in the middle and spread without reaching the edge; drop your fève in the filling; top carefully with the second circle of dough; press firmly all around (with moist fingers) to seal; glaze the surface with the remaining beaten egg yolk. (For a little more control over the color, brush the yolk on roughly halfway through the baking.)
With a knife or a fork draw some light curved lines for decoration; make a few tiny cuts on the top (to let out steam during cooking).
Heat oven to 400˚F; cook until golden (about 35 to 40 minutes); remove from oven, cool, and serve while still warm, if possible.