Preparation of the Galette des Rois

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• Place the butter pieces in a large bowl and let them soften at room temperature. Alternatively, you can microwave them for a few seconds.

• Unroll the two puff pastry discs, keeping them on the parchment paper provided in the package. 

  Cut out the first disc using a baking pan with a diameter of 9.5 inches and remove the excess border. Don’t throw away this trimming; I’ll tell you later how you can use it. 

  

• Similarly, cut out the second puff pastry disc using a baking pan with a diameter of 10.2 inches. 

  

• Slide the two puff pastry discs onto two cutting boards or trays and place them in the refrigerator while you prepare the cream. 

• Place the almonds in a food processor, add a tablespoon of sugar taken from the total, and grind them finely until you obtain a flour. I used a Thermomix, processing for 15 seconds at speed 7. 

  

• Add the remaining sugar to the now-soft butter and beat well with an electric mixer.

  

• Add the two eggs and mix again with the mixer. 

  Then add the vanilla extract (if you don’t have it, use a packet of vanilla powder).

  

• Finally, pour the ground almond flour into the mixture and incorporate it perfectly with a spatula: it will result in a smooth and creamy mixture. 

  

• Spread this cream in the center of the smaller puff pastry disc and spread it with the spatula, leaving a couple of centimeters of border free. Don’t forget to place the whole almond inside the cream. I used an unpeeled one.

  

• Take the third egg and separate the yolk from the white, placing them in two small bowls.

  Lightly beat the egg white with a fork and brush it on the unfilled puff pastry border.

  

• Now cover everything with the second puff pastry disc (the larger one) and seal the edges well by pressing first with your fingers and then with the tines of a fork. 

  

• Place the dessert in the refrigerator for at least 15 minutes. 

  After this initial cooling period, with the tip of a knife, fold the puff pastry edge inward, creating a decorative pattern. 

  

• Finally, lightly beat the egg yolk and brush the entire surface of the cake. 

  

• Using a skewer, make a hole in the center of the cake: it will serve as a reference for proceeding with the decoration. 

  

• Starting from the center, draw arcs on the puff pastry without cutting it: I used a knife without a tip.

  Finally, use the skewer tip to make holes here and there that will allow air to escape during baking. This way, the Galette will maintain its shape.

  Place it back in the refrigerator for 30 minutes.

  

• After this second cooling period, transfer the Galette des Rois to a baking sheet and bake it in a preheated static oven at 350°F for 30 minutes or until it is golden brown.

• Don’t worry… I haven’t forgotten!

  I placed them on a tray lined with parchment paper and twisted the strips as shown in the photo. 

  I mixed the leftover white and yolk from the brushing (more white than yolk, to be honest) and brushed it onto the trimmings. Then I sprinkled them with grated cheese. If you prefer, you can replace the egg with tomato sauce and oregano.

  

• Once the Galette is baked, I cooked them at 350°F until golden. And so I ended up with a savory snack too. Enjoy! Paola

  

• I take this opportunity to remind you that you can follow me on various social media to stay updated on new recipes I publish. You can find me on Facebook  (HERE), on Twitter (HERE), on Pinterest (HERE), on Instagram (HERE) and also on Tik Tok (@zenzero_limone). Thank you ♥!