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Kings Galette
Galette des Rois
A Recipe From: Everywhere in France
The galette is served on the first Sunday of the year to celebrate Epiphany. A "fève" (traditionally, a porcelain trinket) is inserted in the filling. The person who ends up with the fève in his/her slice is crowned King/Queen.

Skill Level: Average
Serves: 6

Directions
Preheat the oven to 360º F. Cut two 9" disks into the puff pastry sheets (use a sharp knife and an upturned plate to guide you). Line a cookie sheet with parchment paper and set one disk on top of it. Cream the sugar, almond meal and butter together. Incorporate 2 eggs, almond extract and rum. Mix the yolk from the remaining egg with 1 Tbsp of water; with a pastry brush, apply the egg wash at the edges to trace a one inch ring. Pour the almond cream in the center of the puff pastry disk and spread up to the egg wash ring. Bury the fève into the almond cream. Top with the second disk of puff pastry and press the edges together with your fingers to seal. With the dull side of a small knife, push the edges of the dough inward in eight equidistant places; draw a crisscross or decorative pattern on the top of the galette; brush with the egg wash, making sure not to drip over the sides. Bake in the center of the oven for 30 minutes. Serve at room temperature or slightly warm.

Sylvaine's comments
In recent years, French bakeries have been selling galettes with a lot of different fillings: almond cream of course, but also apple sauce, chocolate, etc. And the "galette season" has stretched to the whole month of January... My favorite filling: a layer of Nutella topped with fresh pear slices.

Recipe Contributed By
Joie de Vivre

Recipe Category: Desserts


Ingredients
2 sheets of puff pastry
½ cup sugar
4 Tbsp butter, softened
1 ¼ cup almond meal
3 eggs, separated
1 drop almond extract
2 Tbsp rum
A porcelain fève (or dried bean, or whole almond)


Wine Pairings

wine Champagne or cider






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