Galette des RoisServes 6
2 puff pastry circles
100g ground almonds
3 drops bitter almond extract
1 tbsp flour
1 tbsp rum
1 egg yolk mixed with a little milk, for brushing.
- And 1 bean!
Combine the melted butter, eggs, sugar and flour. Add the ground almonds, almond extract and a pinch of salt.
Roll out the first puff pastry circle. Spread with the frangipane – not forgetting the bean.
Lay the second pastry circle on top.
Seal the edges of the circles by pinching together firmly
Cut a small hole in the centre of the galette, and create a design on top using the tip of a knife.
Brush with the egg-and-milk glaze
Bake for 10 mins at 180°C, then reduce the temperature to 170° and bake for another 20 mins.
Serve with Clairette de Die Cuvée Excellence
Don’t forget your Galette des Rois on Epiphany Sunday! Traditionally, the youngest member of the party was sent to sit under the table, and, as each portion of galette was cut, he or she would choose whose portion it should be. That way, the king or queen for the day was chosen by pure chance. Serve your Galette with a well-chilled Clairette de Die Excellence Tradition