As a child, one of my favorite months was January. Every year on Epiphany day (January 6th), my mom would spoil us with a “Galette des Rois,” known here in the states as a King Cake. The star of this classic, buttery French pastry is the almond filling. I recommend buying puff pastry at a local grocery store to make the job easier.
2 sheets of storebought puff pastry (Pepperidge Farm or Dufour puff pastry)
3 medium eggs
1 1/2 cups almond flour
1 stick unsalted butter (high-quality, European style preferably), at room temperature
1/2 cup granulated sugar
1 vanilla bean
1 tablespoon of Rum
Preheat the oven to 375°F.
To make the almond filling, in a medium bowl or the bowl of a stand mixer, mix together the granulated sugar, the almond flour and the soft butter. Using a paring knife, split the vanilla bean in half and scrape the vanilla seeds into the sugar-butter-almond mixture. Add 2 eggs and the rum.
Line a baking sheet with parchment paper or a silicone mat. On a floured surface, roll one piece of puff pastry into a circle about 9 1/2 inches round (use a pot lid or bottom of a dinner plate as a template), trim the dough, and place it on the baking sheet. Add parchment paper on top. Repeat with the second dough and place directly on the parchment paper on top of the first disc. Chill in the fridge for 20 minutes.
Slide the second dough to the side of the baking sheet and spread the almond filling over the dough starting in the center and leaving a 1-inch border. Hide your charm in the filling. Brush the 1-inch border with the egg yolk. Place the other circle of dough on top of the “frangipane”. Press the borders using a fork to seal the edges. Evenly brush the top of the “galette” with the egg yolk and carefully, using a paring knife, make thin incisions for decorations (as shown on the picture).
Bake for 30 minutes or until the galette is golden brown on top. Remove from the oven and slide the galette onto a cooling rack. Don’t panic if the galette deflates as it cools. That’s normal. Serve warm.
Adeline’s tip: You can make the galette ahead of time (up to 2 days before).
About Adeline: Adeline Borra is private French chef and culinary instructor at Cook’s Warehouse. Born in Montpellier, France and raised in the wine region of Burgundy, she’s trained in high-profile kitchens across France. After spending three years in Torino, Italy, she and her family moved to Atlanta in 2006. Learn more on her website, macuisinebyadeline.com