It's Epiphany, so it's just time to bake a your King Cake, if you haven't made it already! This year I decided to make the French Galette des Rois, that actually comes in four different versions. If it is made of yeast dough (brioche), then it is either sprinkled with sugar or filled with candied fruits, like the one I used to bake. The other type is made with puff pastry and is also available simply sprinkled with sugar, that is the so called galette sèche or dry galette. The other kind is made with frangipane filling and that's the one I decided to bake this year according to Alain Ducasse's recipe. However, I left away the pastry cream that he adds to the frangipane. And the puff pastry from Ladurée? Oh well, it is a dream! Go for it, it's worth it and it is not that time consuming as you might think!
(based on a recipe by Alain Ducasse)
100 g butter
100 g powder sugar
100 g ground almond
10 g cornstarch
2 teaspoons amaretto
1 egg yolk
Cream soft butter, stir in powder sugar and ground almond, then stir in the egg and the amaretto. Cut puff pastry in two pieces (you need about 1/4 of the linked recipe for one 18 cm galette). Roll out half of the pastry about 1,5 mm thick, the other 2 mm and cut out two 18 cm circles. Put frangipane filling onto the middle of the bottom, glaze the sides with water and cover with the other circle. Glaze with egg yolk and chill for 20 minutes. Glaze again and decorate with a help of a cookie cutter, but be careful not to cut the pastry through. Bake for 20-25 minutes over 200°C.