For the occasion, I decided I wanted to make a King's Cake for the office...but I wanted to make my favorite: the Parisian-style galette des rois.
This delicious, flaky creation filled with almond paste is traditionally enjoyed at Epiphany, but that didn't stop me!
Galette des rois
1/4 cup almond paste
1/4 cup white sugar
3 Tbsp unsalted butter, softened
1/4 tsp vanilla extract
1/4 tsp almond extract
2 Tbsp all-purpose flour
1 pinch salt
1 (17.25 oz) pkg. frozen puff pastry; thawed
1 fève (or you could substitute a dry kidney or fava bean)
1 egg; beaten (for egg wash)
1 Tbsp powdered sugar (for dusting)
Note: I didn't have any almond paste (and the store was already closed), so I just made my own using the pulverized almonds from Trader Joe's that I was talking about in my last post and some additional sugar and almond extract. After pulsing this together in the food processor, it came out quite nicely.
1. Follow instructions on packaging to properly thaw your puff pastry.
2. Add the almond paste, sugar and butter to the food processor and process until ingredients are incorporated and smooth. Add egg, flavorings, salt, and flour. Blend. Set aside.
3. Preheat oven to 425ºF (220ºC). Prepare a baking sheet by buttering or lining with parchment paper or a Silpat.
4. One sheet at a time, roll-out the puff pastry into about a 11-inch square being careful not to manipulate it too much and avoiding letting it get too warm. Using a large plate, etc. as a template (Ha! temPLATE!) cut out the pastry into a circle. Place on prepared baking sheet and refrigerate while preparing the 2nd sheet of puff pastry.
5. Take 1st sheet of pastry out of fridge. Spread the almond paste mixture into the center of the circle leaving about an inch margin around the edge. Press the fève down into the almond mixture. Place the 2nd sheet of puff pastry on top and crimp edges to assure a good seal. (I use a fork to crimp, then push the edges back towards the center to make the galette nice and round and the edges less flat.) Brush on the egg wash. (Optionally, you can make a little design in the egg wash by drawing lightly onto the top sheet with a chopstick.) With a small knife, prick a few vent holes.
6. Bake for 15 minutes in the hot oven--making sure not to open the oven during this time! Remove from oven after 15 minutes and dust with powdered sugar. Return to oven for another 10-15 minutes--depending on your oven--until the top is a nice, golden brown. Remove from oven and let cool on a wire rack.
Whoever finds the fève is king/queen of the party! If you have a paper crown, that makes it even more fun.
Laissez les bons temps rouler!