Galette des Rois

Galette des Rois: Step by Step

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1. Beat the butter and sugar for 3 minutes until pale, then beat in the eggs one at a time.

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2. Fold in the ground almonds, flour, rum, vanilla and salt until smooth. Refrigerate 30 minutes to firm up.

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3. Cut a 24 cm disc from each pastry sheet, using a plate as a guide and cutting with a sharp knife — a blunt edge crushes the layers shut.

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4. Lay one disc on a lined tray and spread the frangipane over it, leaving a clear 3 cm border. Push the bean in near the edge.

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5. Brush the border with water, lay the second disc over, and press the two together firmly all the way round without stretching the top.

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6. Scallop the edge by pressing with the back of a knife at 2 cm intervals, then chill 1 hour.

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7. Heat the oven to 200°C / 400°F. Brush the top with egg wash, taking care not to let any run down the sides, which would glue the layers shut.

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8. Score a sunburst or spiral from the centre outwards with the tip of a knife, cutting only halfway through, and prick 4 small steam holes.

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9. Bake 20 minutes, then drop to 180°C / 355°F and bake 20 minutes more, until deep golden and risen.

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10. Brush the hot galette with the sugar syrup and return it to the oven for 2 minutes to set to a mirror glaze.

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Related guide: Prep, cook and total time.

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What Can Go Wrong

1. Egg wash on the top only. On the cut edge it welds the layers and the galette will not rise.
2. The chill before baking is what separates a risen galette from a flat one.
3. Warn your guests about the bean before somebody breaks a tooth.

On the Table Alongside

A cup of strong coffee · A glass of cidre bouché · Crème fraîche

Leftovers

Best on the day. Airtight for 2 days; refresh 8 minutes at 170°C / 338°F to bring the pastry back.

Questions People Ask

Nutrition per Serving

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (some ingredient lines cannot be read). Why some recipes have none.