Galette des rois
Have you heard of galette des rois? It’s a delicious french cake with almond filling that is traditionally served on 6th of January (or through the whole January. Or whenever if you’re like me and make things you feel like making not caring whether it’s time for that 😁) There is usually hidden a fève (traditionally a bean, I used almond) or these days bakeries put inside a small porcelain figure. The person who finds fève in their slices becomes a queen/a king of the day 👑
Ingredients
400g puff pastry
80g almond flour
80g vegan butter (room temperature)
80g caster sugar
1tbsp cornstarch
1/2tsp vanilla extract
1tsp golden syrup (or maple)
1tsp milk (I used oat but it doesn’t matter)
optional: 1 whole almond (or a small porcelain figure)
Method
Beat together butter and sugar until light and fluffy. Mix together cornstarch with 2tbsp of water and add it to sugar mixture together with almond flour and vanilla extract. Stir everything properly.
Divide the pastry in half, roll each half out and cut into 20cm circle.
Put one round of pastry on a baking sheet and spoon the almond mixture on top. Spread it around evenly (leaving 2cm free space from the edge) and if you want, place somewhere in the filling one whole almond.Brush the edges of the pastry with water and cover with the second circle. Press the edges to seal and mark the top of the pastry - you can do leaves like I did or a zig zag pattern or spokes from the middle to the edges.
Make a few small holes on top of the galette (it should prevent it from rising too much). Place the galette in the fridge for at least 30 minutes.
Preheat the oven to 200C/180C fan. Mix golden syrup with milk and brush it over the galette. Bake for 30-35mins until golden on top.
Notes:
Puff pastry is funny - be quick with it and don’t forget to chill it. Also don’t open your oven at least in the first half of baking (but preferably until around you have 5mins left).