LA GALETTE DES ROIS

The 6th 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 year, I made it with a almond and orange zest frangipane. The recipe is very easy; basically a frangipane between two puff pastry sheets. Give it a try, and let me know your thoughts! 

Ingredients:

• 150 g ground almonds

• 60 g light brown sugar 

• 20 g cornflour 

• 1 pinch sea salt 

• 1.5 tbsp sunflower oil

• 60 ml milk of choice 

• Zest of 1 orange 

• 2 ready rolled puff pastry

For the egg wash:

• 1 egg yolk + 1 tbsp milk 

Method:

In a bowl, mix together the ground almonds, sugar, cornflour and salt. Add the milk, oil and orange zest. Stir well to combine and set aside.

Use a plate to cut your puff pastry into 2 identical rounds. Put one on a parchment lined baking sheet. Spread the almond mixture in the middle, within 2 cm of the edges.

In a small bowl, mix the egg yolk and 1 tbsp of milk to make egg wash. Brush the edges of the pastry with it.

Cover with the second puff pastry sheet, and press the edges to seal. Use a fork to press the edges all around. With a knife, gently cut the pastry to decorate. 

Use the excess puff pastry to cut decorations and place on top of the tart. I have done small leaves, but you can get creative and try different shapes and forms.

Brush the whole tart with more of the egg wash. Place in the fridge for 15 minutes and preheat the oven to 180 C/160 fan/4 gas mark.

Bake for 25-30 minutes, until crisp and golden. When it comes out, gently brush with honey or maple syrup to give the galette a beautiful shine.