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GALETTE DES ROIS FRANGIPANE
Serves: 6
Preparation time: 30 minutes If they like it, it serves 6 otherwise
Cooking time: 30 minutes
Totaltime: 0 minutes This is traditionally eaten around Epiphany in France, where you can get it in all bakeries. A small porcelaine figure (the 'fève') is placed in the frangipane and the person who gets it becomes king and wears a paper crown
Ingredients
- 1 pound puff pastry
- Filling
- 4 ounces ground almonds
- 4 ounces icing sugar
- 4 ounces butter at room temperature
- 4 large eggs
- 2 oz flour
- 1 tablespoon dark rum
- 1/4 cup slivered almonds
- 1 fève (optional)
Preparation
-
For the filling: Combine the ground almonds, sugar and butter until smooth.
Add three of the eggs, flour and rum: mix until combined.
Stir in slivered almonds.
Preheat oven 375°F (190°C).
To assemble, divide the dough into two equal parts.
Roll out one part to form a 10 inch circle and place on a baking sheet.
Spread the filling on the pastry leaving a rim, about half an inch wide, all the way around. Put in a porcelaine figure (feve) if you have one. Brush the rim with egg.
Roll out the rest of the dough to form a 9 inch circle. Place on top of the filling.
Pinch together the pastry at the edges, making sure that it is well sealed. Brush the top with the remaining egg. Make a few slits in the center of the pastry.
Bake in preheated oven for about 30 minutes.
Serve warm.
main ingredients: almond butter puff-pastry sugar
type of recipe:
cake
Country cuisine:
France specific recipes:
Chef-recipe
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