Galette des Rois

Delicious home-cooked recipes suggested by the villagers of Winteringham, Lincolnshire

Banner photograph by Ken Jacobs ©2007

 

Galette des rois a la frangipane

Galette is a French sweet served at Christmas time. Often a small figure is hidden inside to see who the king/queen is for the day

750g ready-made all butter puff pastry, chilled
Plain Flour for dusting
1 free range egg, beaten to glaze

For the filling
100g unsalted butter, softened
100g caster sugar
1 large free-range egg, plus 1 yolk at room temperature
100g ground almonds
50g flaked almonds
1 teaspoon of almond essence

Line a baking tray with baking parchment.  Roll out half of the pastry on a lightly floured work surface until you have a circle (slightly less thick than a pound coin).   Transfer the pastry on to the lined tray and cover with cling film.  I didn't have baking parchment so I used baking foil which seemed to work just as well.

Repeat the process with the other half of the pastry, placing the second circle on top of the cling film and covering again with cling film.  Chill until needed.

For the filling - beat the butter until creamy, add the sugar and beat again thoroughly until the mixture is pale and fluffy. In a small bowl eat the egg and egg yolk together until they are just combined.  Gradually add the egg to the creamed butter and sugar, beating after each addition to incorporate the egg into the mixture.

When the mixture is very light in colour and texture, gently stir in the ground almonds, flaked almonds and the essence.  Cover the filling with cling film and chill in the fridge for about 15 mins.

When the pastry and filling are both chilled, leave on circle on the baking tray and spoon the filling onto the circle, heaping it into a mound in the middle and leaving a border of about 2 cms round the edge.  Brush the edge with egg, and then lay the second circle on top.  Press the edges firmly together.  Using a knife. Knock up the edges of the pastry and then make indentations around the edge.  Brush the top with beaten egg, and then chill in the fridge for about 30 mins.  Brush the top again with beaten egg, then score a criss-cross pattern.  Make a couple of small steam holes in the centre

Bake at 220 degree c, 450 degrees F or Gas Mark 7.  Bake for approx 25/30 mins (until golden brown).  Cool slightly before serving.

Other fillings can be used including apple. 

 

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