6. Galette Des Rois (Ou Reines)

This time of year in France is always quite exciting. Christmas followed by l'Épiphanie means that there is loads to drool over in the window displays of each and every bakery. As soon as January 1st, everyone starts to go mad for the Galette Des Rois. Traditionally made with puff pastry and frangipane (or crème d'amande), this dessert becomes a favorite at any gathering because whoever finds the fève (a small ceramic figurine) is then crowned and becomes king (or queen) for the day.

La Galette des Rois

6-8 Servings

For puff pastry (which you can buy, I just seem to have a lot of time on my hands):

250g plain flour

125g water

1/2tsp salt

40g unsalted butter, melted

170g unsalted butter, chilled

For crème d'amandes:

100g ground almonds

80g caster sugar

60g unsalted butter, softened

1 egg

1tsp almond extract (or rum: depends how festive you feel)

1 egg for eggwash

1 fève *

1 crown

Start the day before by making your puff. The first step is to make your détrempe by combining your flour, water, butter and salt and mixing until it is well combined. Wrap in cling film and chill for 2 hours. Take the chilled butter and flatten between two sheets of parchment paper until it measures a 15cm by 15cm square and refrigerate until ready to start making your puff.

Roll the détrempe out into a square about 25cm by 25cm thick. Place your square of butter diagonally on top of your dough and fold the corners of the dough over to create a sort of buttery envelope. Pinch the seams together, then turn so you have a flat side facing you.

Roll your envelope out to 3 times it's length, then fold the dough in thirds (like a letter) and give it a 90º turn. This is called a turn. Repeat the process of rolling into a rectangle and folding, then cling film and refrigerate for at least an hour (If at any point your dough starts to get sticky and warm, place it in the fridge for 15 minutes before resuming your fold). You've now done two turns (woohoo!). Repeat the rolling, folding, rolling, folding, chilling another two times so that you have a total of 6 turns in all. Chill for 2 hours before using. Then relax, and think of all those flaky-buttery-delicious layers you've just created.

Once you've finished taking in how simple making puff pastry at home is (haha), roll your dough out into a rectangle between 2-3mm thick. Using a sharp knife and a plate (or something round) that's about 23cm in diameter, cut out 2 circles of dough and refrigerate until ready to assemble.

For the crème d'amandes, beat all your ingredients together until well combined and place the mixture into a piping bag. Beat the egg for the egg wash with a tablespoon of water. Place your first pastry disc onto a baking tray lined with parchment paper. Lightly brush the egg wash around the edges of the pastry. Starting in the centre, pipe your almond mixture onto your pastry, stopping about 2-3cm from the edge. Hide your fève somewhere along the edge of your crème d'amandes. Place your second disc over top, lightly pressing to seal the edges. Using the back of a knife, make small indents all the way around your galette. Brush on a first layer of egg wash and refrigerate for 15 minutes. Be careful when applying your eggy mixture not to touch any of the sides of your pastry, this might cause it to stick together when baked instead of exposing all those lovely layers.

Meanwhile preheat your oven to 170ºC. Brush a second layer of egg wash on your galette, they let your imagination go and score with any festive design you wish. Prick a few holes in the top to help the steam escape and bake for 35-40 minutes until the pastry is a very lovely golden brown.

Now for the sharing bit: Traditionally the youngest in the group will sit under the table whilst someone cuts up the galette into portions. Unfortunately for our flatmate Norby (27), he is the one who gets to choose who gets which slice which seems to provide us with enough entertainment... Maybe we ought to invite someone younger next year...

*If you don't have a fève at home either scavenged from a previous galette or found online, I like to use a whole nut, either almond or Pecan or even a big chunk of chocolate, that way you'll be sure not to miss it!