King’s Cake: Galette des Rois

 Galette des Rois

Ingredients

• 1/2 cup sugar
• 6 tablespoons unsalted butter, softened
• 2 large eggs
• 1/2 teaspoon vanilla extract 
• 1 cup almond meal
• 1 pinch salt
• 1 puff pastry *** 
• 1 dry kidney bean or almond
• 1 egg, beaten
• 1 tablespoon confectioners' sugar for dusting

Directions

1. To make the frangipane filling: Blend butter and sugar until smooth; blend egg, vanilla extract, almond meal and salt. Set aside. 
2. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper; set aside. 
3. Roll out one sheet of puff pastry into an 11-inch square. Keep pastry cool, trying not to knead or stretch it. Use a large pie plate, cake pan, or skillet to trace an 11-inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry; place on a plate. Refrigerate both sheets. 
4. Mound almond frangipane filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or fève down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking. 
5. Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool. 

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***Easy Puff Pastry

Ingredients

• 2 cups (250 g) flour
• 1 teaspoon salt
• 1 1/4 cup (282.5 g) unsalted butter, cold
• 1/2 cup cold water

Instructions

• Place the flour and salt in a large bowl and whisk to combine.
• Cut the cold butter into 1/4-inch slices and add to the flour mixture, tossing to coat.
• Stir in the cold water until a thick dough forms.
• Gather the dough into a ball, flatten it into a disk-shape, and wrap in plastic wrap.
• Chill for 1 hour in the refrigerator, or 20 to 30 minutes in the freezer.
• Unwrap the dough, dust the work surface with flour, and roll the dough into a rough rectangle shape.
• Fold the dough in thirds, like a letter.
• Turn 90 degrees, roll and fold again.
• Repeat about 2 to 4 times, wrap the dough in plastic wrap, and chill for 2 hours or overnight.