Traditional Almond King Cake
Ingredients
- 1.3 pcPuff pastry (cold discs)
- 133.3 gAlmond with skin (finely ground)
- 66.7 gUnsalted butter (softened)
- 66.7 gWhite sugar (granulated)
- 2 pcEgg (whole)
- 0.7 tbspRum (dark)
- 0.7 tbspWheat flour (for the workspace)
- 66.7 gAlmond powder
- 0.7 pcShelled fava bean
Method
A puff pastry that shatters under the knife, revealing a warm, creamy almond center. The scent of browned butter and rum fills the air straight out of the oven.
- 1
Finely grind the almonds with their skins. Work the butter with a spatula until it becomes soft like an ointment. Stir in the sugar, then the ground almonds, almond powder, and two eggs. Add the rum. The cream should be smooth and hold its shape.
- 2
Unroll the first disc of puff pastry onto a baking sheet. Spread the almond cream in the center, forming a regular circle. Insert the fève into the cream, preferably towards the edge. Leave an empty 3 cm border all around to ensure a good seal.
- 3
Moisten the empty border with a little water using a brush. Place the second disc of pastry on top. Press firmly with your thumb on the edges, then score the pastry with the back of a knife to seal the two layers.
- 4
Beat the last egg and brush the top of the galette without getting any on the edge. With the tip of a knife, draw diamonds or ears of wheat by lightly touching the pastry without ever piercing it.
- 5
Bake at 180°C. The galette should rise and take on a uniform golden hue. It is ready when the pastry is dry and crispy to the touch on the sides.
Frequently asked questions
How do you get this dish right?
- Never apply egg wash to the cut edges of the pastry, as it will glue the layers together and prevent them from rising.
- Let the galette rest in the fridge for 30 minutes before baking to prevent it from shrinking in the oven.
How long does this dish keep?
Keeps for 2 days at room temperature. To restore its crunch, place it in a hot oven at 150°C for 5 minutes.
