And a recipe.
- Almond cream filling:
- 1/2 cup ground almond meal
- 1/4 cup granulated sugar
- 1 egg
- 3 tablespoons butter, softened
- 3/4 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 17-ounce package puff pastry, thawed
- 1 batch homemade frangipane
- 1 egg, beaten
- 1 dried fava bean (optional) (NOOOOOOOOOO.... We get usually porcelain fava... many different themes. I'll post pics)
- 2 tablespoons confectioners' sugar
How to make almond cream filling:
Using a food processor, combine the first six ingredients until a smooth, creamy paste is formed.
How to make galette des rois:
Preheat the oven to 425F.
Roll out the sheets of puff pastry and cut out two 11-inch circles. Place one of the circles on a parchment-lined baking sheet. Spoon the frangipane on the puff pastry and spread it to within 1 1/2 inches of the edge of the circle.
If desired, hide the bean in the almond cream filling. Place the second pastry circle on top of the almond filling, crimping or pressing the edges of the pastry to seal the cake. Using a sharp knife, score a decorative pattern in the top layer of the pastry, without cutting through to the almond filling.
Brush the galette des rois with the beaten egg and bake it for 15 minutes. Dust the cake with the powdered sugar and bake it for an additional 10 to 12 minutes, until it turns golden brown. Allow the cake to cool for 20 minutes on the baking sheet. If desired, top the cake before serving with a round of gold paper to be used as the "crown" for the diner who finds le feve, or the bean.
Make sure to warn your fellow diners to eat carefully if you are taking part in le feve tradition. Cut the galette des rois into even slices, and crown the one who finds the fava bean as the "king" or "queen" with the gold paper round atop the cake.