In January, in France we celebrate Epiphany, and we do so by eating the “King’s Cake”. As per tradition, a little figurine or 'fève' is hidden in the almond cream and whoever finds it will become the King or Queen for the day! 👑 This one is probably the best one I have done so far, give it a try, and let me know your thoughts!

Prep time: 30 minutes

Cook time: 40 minutes

Serves: 4

Ingredients:

1 ready rolled puff pastry

For the frangipane cream:

40 g butter, at room temperature
50 g ground almonds
50 g icing sugar
6 g corn flour
30 g egg, beaten and at room temperature
10 g milk
1 tsp vanilla paste

For the egg wash:

1 egg
1 tbsp water

For the syrup:

20 g caster sugar
20 g water

Method:

1- Make the frangipane cream: In a mixing bowl, whisk together the butter and ground almonds. Then add the icing sugar, corn flour, egg and vanilla. Whisk until combined, then mix in the milk. Pour into a piping bag and reserve in the fridge for 1 hour.

2- Fill the puff pastry: Use a small plate to cut your puff pastry into 2 identical rounds. Put one on a parchment lined baking sheet. Pipe the frangipane cream in the middle, within 2 cm of the edges. If you have one, hide a little oven proof figurine in the frangipane. Cover with the second puff pastry sheet, and press the edges to seal. Flip the galette upside down, and with a knife, gently cut the pastry to decorate.

3- Bake the galette: In a small bowl, mix the egg and water to make the egg wash. Brush the whole galette with the egg wash. Make a small hole in the center of the galette to let the steam come out. Place the galette in the freezer for 15 minutes while you preheat the oven to 180 C/160 fan/4 gas mark. Bake for 40-45 minutes, until crisp and golden. In the meantime, add the sugar and water to a small saucepan, and bring to a boil to make the syrup. When the galette comes out, brush with the syrup and let cool before serving. Enjoy!

LA GALETTE DES ROIS