After looking at a few here is the recipe I chose to make a Galette des Rois, Kings’ Cake.
Sug and I worked together to make 2 Kings’ Cakes.
We used frozen puff pastry and had to roll it out just a little to make it large enough to cut a round using a large frying pan lid as a pattern.
In addition to almond flour, butter, eggs, and sugar the seasoning included almond extract, vanilla extract (instead of the recipe’s suggestion of rum) and orange zest.
Filling is put on the bottom round with a margin which is them brushed with water so the top and bottom pastries will stick together.
We put the cakes together with the filling inside and refrigerated them overnight so we could serve them warm the next day at our party. I cut a design into the unbaked dough with a sharp knife.
Just before baking I glazed the pastry with egg yolk/milk carefully avoiding the edges so they would puff up.
This recipe is subtly delicious. I could eat it every day with coffee if I had to. Delicious. Like an almond croissant in Paris.
We made 2 galettes and only have a few pieces remaining. I’ll make this again.
Do you have a favorite pastry? Do you buy it or make it?