Name: Galette De Rois
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 2 sheets from 1 (17.3-oz) package puff pastry, thawed in the refrigerator -; 1/2 cup apricot or raspberry jam -; 1 whole almond, "feve", or bean (optional) -; -; 8 tbsp. (1 stick) unsalted butter, softened -; 1/2 c. powdered sugar -; 1 tbsp. all-purpose flour -; 1 tsp. kosher salt -; 1 c. almond flour -; 2 eggs -; 1 tsp. almond extract -; 1 tsp. pure vanilla extract -; 1 tbsp. dark rum -; 1 egg -; 1 tbsp. water -; Pinch kosher salt -

Ingredients for - Galette De Rois

1. 2 sheets from 1 (17.3-oz) package puff pastry, thawed in the refrigerator

2. 1/2 cup apricot or raspberry jam

3. 1 whole almond, "feve", or bean (optional)

5. 8 tbsp. (1 stick) unsalted butter, softened

6. 1/2 c. powdered sugar

7. 1 tbsp. all-purpose flour

8. 1 tsp. kosher salt

9. 1 c. almond flour

10. 2 eggs

11. 1 tsp. almond extract

12. 1 tsp. pure vanilla extract

13. 1 tbsp. dark rum

14. 1 egg

15. 1 tbsp. water

16. Pinch kosher salt

How to cook deliciously - Galette De Rois

1 . Stage

Preheat the oven to 375°. Add butter and sugar to the bowl of your stand mixer (or a large bowl), and cream together until light and fluffy using the paddle attachment (or a hand mixer). Add flour, almond flour, and salt, and mix again, scraping the side and bottom of the bowl to ensure everything is well combined. Add eggs, one at a time, and mix until smooth. Add extracts and rum and mix until fully incorporated. Set aside.

2 . Stage

On your countertop, lightly flour a parchment sheet, and place 1 of the puff pastry sheets on top (keep the other in the fridge for now). Using a cardboard cake round or plate, use a sharp knife or pizza wheel trace to trace a circle in the puff pastry sheet. (Save scraps for another use.) Transfer the parchment and puff pastry round onto a baking sheet pan, taking care not to distort the shape as much as possible.

3 . Stage

Using an offset spatula or the back of a spoon, smooth the jam around the puff pastry circle, leaving a 1” border at the edges.

4 . Stage

Fill a pastry bag or ziploc with the frangipane, and pipe a spiral on top of the jam, continuing to leave the 1" border around the edge. Tuck your "feve" into the frangipane now, if using.

5 . Stage

Remove the second sheet of puff pastry from the fridge, place it on a floured surface, and cut another circle the same size. Using a rolling pin, lightly roll the circle to an even ½” thickness.

6 . Stage

In a small bowl, whisk the egg, water, and salt until completely combined. Brush the egg wash around the 1" border of the puff pastry with the jam and frangipane on it.

7 . Stage

Carefully drape the second pastry circle over the frangipane, lightly pressing the border with a fork to seal. Using a very sharp knife, lightly score the pastry in any pattern you like, finishing with a small hole in the center for the steam to vent. Brush the top of the galette with the remaining egg wash and freeze on the baking sheet for 10 minutes. (Freezing will relax the gluten so your galette’s shape stays intact and the layers of puff will rise more.)

8 . Stage

Bake for 15 minutes at 375°, then reduce the heat to 350° for an additional 30 minutes, or until the galette is golden brown. Cool for 20 minutes, then serve.