Recipe: Galette des rois frangipane

1 Preheat your oven to 400°F (thermostat 7)

2 Work the soft butter and sugar with a whisk until the mixture is homogeneous and fluffy.

3 Add the almond powder, the 2 eggs and the rum. Mix well.

4 Unroll the pastry on the baking sheet while keeping the parchment paper. Fill the center with the mixture and spread it to 2 cm from the edge. Brush the remaining 2 cm around with egg yolk.

5 Place the fève (charm).

6 Cover with the second puff pastry sheet. Seal the 2 pastries by pressing with your fingers, then fold the edge like a hem by pressing it. Mark the edge with a fork.

7 Using a brush, coat the surface of the galette with egg yolk diluted in a little cold water.

8 With a knife blade, draw a crosshatch pattern on top. Prick the pastry lightly to prevent it from puffing up too much.

9 Bake the galette for approximately 30 minutes depending on your oven.

10 Bring 1.75 oz (50 g) of caster sugar and 1.7 fl oz (5 cl) of water to a boil. When removed from the oven, brush the top of your galette des rois with the syrup using a brush.
I enjoy this galette lukewarm.
Enjoy your galette!