Café Gramercy · Annette’s Recipe Box
Annette's Galette des Rois
If you hide a fève inside, tell everyone at the table before you serve. The surprise is a joy; a cracked tooth is not.
Ingredients: 2 sheets puff pastry · a fève or a whole almond · 1 egg for the wash
Frangipane: 100 g soft butter · 100 g (½ cup) sugar · 100 g (1 cup) almond flour · 2 eggs · a splash of rum
Method
- Beat the soft butter and sugar until light, then the almond flour, the eggs, and the rum, to a smooth frangipane.
- Set one round of puff pastry on a lined tray. Spread the frangipane over it, leaving a clear border, and tuck the fève in near the edge. Brush the border with egg and lay the second round on top, pressing the edges to seal.
- Brush the top with egg, and score a pattern with the back of a knife. A small hole in the center lets the steam out.
- Bake at 190°C (375°F) for 30 to 40 minutes, until puffed and deep golden. And tell everyone about the fève before the first slice.