Galette Des Rois
An Original Recipe by Lorraine Elliott/Not Quite Nigella
Preparation time: 30 minutes
Cooking time: 30 minutes
If you want to make your own puff pastry, see recipe here
Otherwise use:
- 4 sheets butter puff pastry
- 2 eggs
- 1/2 cup caster or superfine sugar
- 200ml/7 fl ozs. cream
- 3/4 cup ground almonds
- 1/2 teaspoon ground cinnamon or vanilla bean paste
- 2-3 tablespoons of jam (I used Pear & Wasabi by The Jam Bandits)
- 1 dried bean, tiny ceramic ornament or nut
- 1 egg yolk
- 1/4 cup caster or superfine sugar
- 1/4 cup water
Step 1 - Make the filling first so that it cools. Whisk the eggs and sugar in a jug and heat the cream until almost boiling. Whisk in the eggs, cinnamon or vanilla and knock the heat back to low and stir to form a custard. Mix with the almonds and place a sheet of cling film on the surface and allow to cool completely.
Step 2 - Preheat the oven to 220C/440F. Line a baking tray with parchment. Thaw the pastry partially and cut out four 24cms rounds. Place one on the parchment and brush with the egg yolk. Place another round on top. Then spread the jam on the base leaving a 1 inch border. Spread almond mix on top and then place the little bean, nut or ceramic ornament in the filling. Place the third round on top of this. Brush with egg and then place the fourth and final round on top. Press down to seal the edges. Using a paring knife, make patterns on the edge and on top making sure to cut deeply but not through the pastry. Poke plenty of holes in the pastry to allow air to escape. Brush with egg yolk and place in freezer for 10 minutes.
Step 3 - Make the sugar syrup by boiling the 1/4 cup of sugar and water in a small saucepan. Cool in an ice bath and place in the fridge until needed.
Step 4 - Bake the galette in the preheated oven for 25 minutes or until golden brown. Brush the hot galette with the cold sugar syrup to give it a glossy finish.