Galette des rois

Method

1. In a mixing bowl mix together the sugar and ground almonds.

2. Add the butter and cream it together until thoroughly mixed.

3. Beat in the eggs one by one, mixing thoroughly between each addition. Mix in the rum.

4. Divide the puff pastry into two even portions. Roll out each portion and cut out two puff pastry circles, each 25cm across and 3-4mm thick.

5. Place one puff pastry disc on a baking sheet lined with baking parchment.

6. Make the egg wash by beating together the yolk and milk.

7. Spoon the almond cream into the centre of the pastry disc, leaving a 5cm edge around the diameter.

8. Brush the edges of the pastry disc with the egg wash.

9. Place the other pastry disc over the almond filing and seal the edges together firmly.

10. Chill the galette des rois for 1 hour in the refrigerator.

11. Preheat the oven to 180°C/gas 4.

12. Brush the galette des rois with the egg wash. Using a small, sharp knife cut the edges into a scallop pattern. Using the tip of the knife cut a sun ray pattern on the top.

13. Bake the galette des rois for 40 minutes, until golden.

14. Remove from the oven and brush at once with sugar syrup.

15. If eating the cake to celebrate Epiphany add a small ceramic figure to the almond mixture. Traditionally whoever finds the figure in their slice of galette will be the king or queen.

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Ingredients

125g caster sugar
125g ground almonds
125g unsalted Butter, softened
3 Eggs
1 tbsp dark rum
500g Puff pastry, (ideally made with butter)
sugar syrup, for brushing

For the egg wash:

1 egg yolk
1 tbsp Milk

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