Our colleague Anne in Provence has shared one of her favorite traditions with us, the galette des rois, a sweet enjoyed for Epiphany (just after the new year). The guest who finds the fève in his or her piece is thought to be lucky. Make your own! Here’s how.
1 cup almond flour
1/2 cup sugar
2 large eggs, at room temperature
zest of 1/2 orange, unsprayed
3 1/2 ounces (100g) unsalted butter, cubed, at room temperature
2 teaspoons rum
1/8 teaspoon almond extract
a whole piece of almond or candied fruit to be the fève
1 pound puff pastry, divided in two pieces, chilled
1 teaspoon milk
1 egg yolk
1. Make the almond filling:
In a medium bowl, combine the almond flour, sugar, salt, and orange zest. Mash in the butter until it is completely incorporated. Stir in the eggs one at a time, along with the rum and almond extract.
2. Roll one piece of puff pastry in a circle 9 1/2 inches round.
3. Roll the other piece of dough into a circle the same size.
4. Spread the almond filling over the center of the dough, leaving a 1-inch exposed border. Place an almond or piece of candied fruit to act as the fève (prize) somewhere in the almond filling.
5. Brush water generously around the exposed perimeter of the dough then place the other circle of dough on top of the galette and press down to seal the edges very well.
6. To bake the galette, preheat the oven to 375ºF (180ºC.)
7. Flute the sides of the dough and use a paring knife to create a design on top. Stir together the egg yolk with the milk and brush it evenly over the top – avoid getting the glaze on the sides, which will inhibit the pastry from rising at the edges. Use a paring knife to poke 5 holes in the top, to allow steam to escape while baking.
8. Bake for 30 minutes, or until the galette is browned on top and up the sides. Remove from the oven and slide the galette of the baking sheet and onto a cooling rack. The galette will deflate as it cools, which is normal. Serve warm or at room temperature.
If you make it, please let us know how it went! We welcome your photos too, like these, from Cathrin Baumbach, who had good success with the recipe. Bon appétit.