(cake eaten in France on Twelfth Night)
Overtaken by the pupil! We must admit…Last year at the same period, during this time of the Epiphany, we made you share with us our galette des rois recipe . To be honest, we were not very happy because it was particularly heavy.
That is the way a seminarist wanting to be able to put into his soutanes, has decided to reform our initial recipe… And it is a success!
Make yourself your own mind…
Ingredients for 6/8 persons:
- 7 oz. of almond powder
- 3,5 oz. soft butter
- 7 oz. sugar
- 2 eggs
- 2 teaspoonful brown rum
- 2 puff pastries
- A few drops of bitter almond extract (optional)
- And a charm, of course
Preparation :
1) Preheat the oven: 200°
2) Mix almond powder, sugar, eggs, butter in order to get an homogeneous pastry
3) Add rum and almond extract
4) Put a sheet of greaseproof paper on a baking tray, and put on it the 1st puff pastry
5) Spread the frangipane beginning from the middle, then spreading to the rims. Keep a roughly 1,18 in circular stripe .
6) Pull down this stripe of puff pastry on the preparation.
7) Moisten the stripe with milk, in order to create a link with the 2nd pastry.
8) Put the 2nd pastry on the 1st one, and pull the exceeding pastry under the 1st one. Like that, you will obtain a traditionally made galette, which will not pour in the oven
9) Brush the top of the galette with the yolk , and draw some artistic stripes with a fork.
10) Put the galette into the oven for 20/25 mn.
11) In order to avoid the swelling of the upper pastry, make some holes in a few places with the fork.
12) Serve lukewarm.
Translation : Marie-Béatrice Maréchaux
The Bean King I by Jacob Jordaens
