Galette des Rois
Traditional French cake served at christmas
- 2 x 375 blocks ready made puff pastry (thawed )
- 3/4c ground almonds
- 1/3 cup castor sugar
- 1Tbsp cornflour
- 1tsp finely grated orange zest
- 100g unsalted butter softened
- 3 egg yolks
- 1/2tsp almond essence
- 1Tbsp rum or Kirsch
- 1 dried haricot bean or ceramic token
- 1 egg lightly beaten for glazing
- 1.Roll out pastry on lightly floured surface to 5mm thickness. Cut into a 22cm circle. Repeat with second block of pastry. Line baking tray with baking paper and top with one of the pastry circles.
- 2. In a bowl combine almonds, sugar, cornflour and rind. Add the butter, egg yolks essence and rum and mix well. Spread over the pastry on the tray. Poke in the bean and leave 2cm rim. Brush the rim with some of the beaten egg. TAKE CARE not to brush the cut rim as this will prevent the pastry from puffing.
- 3.Place the second circle of pastry over the first [pressing gently around the edges to seal.
- 4.using sharp knife make swirling patterns from the centre fanning outwards in the pastry...Be careful not to cut through.
- 5.Brush the top with beaten egg and put in the fridge for 30mins,preheat oven to 200 degrees(400 F) and bake for 30-35 mins until well puffed and golden.
- 6.Serve hot or cold...remember to tell your guests to watch out for the bean!!!!!
- This is a traditional French cake served at Christmas. There is a haricot bean inserted inside and whoever discovers it becomes King or Queen for the day in your family!!!!!! You sometimes see these galettes topped with a gold crown in patisseries in France.
maison de cuisine https://www.maisondecuisine.co.nz/