Recipe: Galette des Rois Dessert

This dessert is served just once a year on the 6th January and traditionally a small ceramic figure or a feve (a bean) is added to the almond paste and the galette is served adorned with a paper crown. When the galette is being cut a child hides under the table and says the name of the person to be served next. The lucky guest who finds the figurine will be the king or queen for the day and wears the paper crown. This charming tradition takes place all over France in many families and even between friends and work colleagues. Serves 4.For the puff pastry:500g puff pastry1 large egg yolk beaten with 1 teaspoon water to glazeFor the almond cream:75g soft unsalted butter75g icing sugar75g ground almonds1 large organic egg1 large organic egg yolk1 tablespoon dark rum or cognac1. Preheat the oven to 180ºC/gas mark 4. 2. On a lightly floured work surface, roll out the puff pastry to a 2mm thickness and cut out two 20 cm circles using a plate or cake tin as a template. Transfer to a baking tray, cover with cling film and chill for 30 mins to prevent shrinkage when cooking.3. In a large bowl mix the soft butter with the icing sugar with a whisk. Gradually mix in the ground almonds, the egg, egg yolk and rum or cognac. Mix until smooth then chill for 30 mins in the fridge. 4. Place one disc of pastry on a baking sheet lined with baking parchment. 5. Spoon the almond cream into the centre. Spread the cream into an even circle, leaving a 4 cm border all around. 6. Brush a little of the beaten egg glaze over the border and carefully drape the other circle of pastry neatly on top, pressing firmly on the edge to seal it. 7. With the back of a knife, score the outside edge of the pastry all around. Brush the top of the galette with the beaten egg yolk and water mixture. 8. Chill for 10 mins to dry, repeat again to give a richer colour. Ensure that you do not brush egg yolk on the outside edge of the galette or it will prevent the puff pastry rising. 9. With the side of a knife, score a spiral from the centre to the edge of the pastry. Repeat this to achieve an attractive design. 10. Bake in the oven for 45 mins, until golden brown.

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