France – Galette des Rois Recipe
- 400g ready-made puff pastry
- 2/3 cup granulated sugar
- 3 oz peeled almonds
- 3 oz almonds
- 4 eggs
- 5 oz butter
- 3 drops of essence of bitter almonds
- 1 almond
Finely mix the two types of almonds. Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Add the almonds and the drops of essence.
Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a Contital container and spread with the almond cream, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg. Bake for 20 mins at 392°F and then bake for other 20 mins at 356°F until crisp and golden.
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