I am proposing it for 8 people.. and it proves generous.. Same story in Polish is here.
Served mostly on January 6, at the Three Wise Men party, this galette brings a special tradition to serving the desert. You have to dress it up with a crown made by yourself or the children, and present the crown to the person who finds the treasure hidden in the cake. I promise to correct the picture to show the final presentation, for next year. This year we forgot..
To prepare this excellent galette you need
- about 0.5 kg puff pastry – buy frozen, or try this
- 115 g unsalted butter
- 115 g sugar
- 3 egg yolks
- A few drops of pure almond extract (not flavouring)
- 3 tbsp kirsh or the like
- 150 g freshly ground almonds
- 1 dried bean, gold ring, or tiny baby figurine
- sugar for final decoration
- optional: some good chocolate, if desired (100g, melted in a bowl over boiling water)
- optional: some fresh or preserved fruit, if desired. With chocolate i would use quartered pears, or some fruit preserved in syrup, drained naturally)
- Prepare or defrost the pastry.
- Divide the pastry in half
- Roll out each half into a round about 23 cm (9 inch) in diameter
- Let them rest while you prepare the filling
Prepare the filling
- Cream the batter and sugar together until light and fluffy.
- Whisk in 2 of the egg yolks, the almond extract, kirsh and the ground almonds
- Mix in the chocolate, of you are using it
- Work together until you have a smooth paste
Construct the galette
- Rinse a baking sheet under cold water
- Place one of the pastry rounds on the sheet and spoon the paste onto it, leaving 5 cm (2 inch) wide margin all around
- Place your pieces of fruit, if using it
- Hide the prize object (bean, ring.. etc.) in the paste
- Beat the remaining egg yolk with a splash of water and paint the pastry margin.
- Place the second round of pastry on top and gently press the edges together
- Chill for 45 minutes
Finally, bake and serve
- Preheat the oven to 375F
- Using a sharp knife make a lattice or star shape pattern on the pastry surface, but do not cut through to the filling.
- Pinch the edges prettily together
- Paint the top with the egg wash
- Bake for 30-40 minutes, until crispy brown
- Transfer to a rack and cool
- Dust with confectioner’s sugar and grill for 1 minute if desired
When cool, serve with a golden crown on the top (make it yourself) and some kirsh or such
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