Galette des Rois

Ingredients

• •2 sheets (about 500 g total) store-bought all-butter puff pastry, thawed
• •120 g (1 cup) almond flour
• •100 g (7 tbsp) unsalted butter, softened
• •100 g (½ cup) granulated sugar
• •2 large eggs, divided
• •1 tbsp dark rum
• •½ tsp pure almond extract
• •1 dried bean or ceramic fève (Epiphany charm)

Directions

1. 1Preheat the oven to 200 °C (400 °F) and line a large baking sheet with parchment paper.
2. 2Make the frangipane: beat the softened butter and sugar together until pale and fluffy, about 2 minutes. Add 1 egg, the rum, and almond extract and mix well, then stir in the almond flour until a smooth cream forms. Refrigerate for 5 minutes to firm slightly.
3. 3Unroll or roll out both pastry sheets and cut one 26 cm (10-inch) disc from each. Place the first disc on the prepared baking sheet.
4. 4Spread the frangipane over the base disc, leaving a 2 cm (¾-inch) border clean around the edge. Press the fève into the cream near one side, away from the centre.
5. 5Beat the remaining egg with a splash of water to make an egg wash. Brush the exposed border of the base disc with egg wash, then lay the second pastry disc on top, pressing the edges firmly to seal. Crimp the border with a fork or the back of a knife.
6. 6Brush the entire top surface evenly with egg wash, taking care not to let it drip down the sides (which would prevent the pastry from rising). Using the tip of a sharp knife, score a decorative pattern of curved lines radiating from the centre—do not cut all the way through. Pierce 4–5 small steam holes in the top.
7. 7Bake for 30–35 minutes until deep golden brown and fully puffed. Transfer to a wire rack and rest for at least 5 minutes before serving warm. Whoever finds the fève in their slice wears the paper crown and is king or queen for the day.

💡 Chilling the assembled galette for 15 minutes before baking helps the pastry hold its shape and gives a crisper, flakier result.

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