For 1 cake, you will need:
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).
Cooking : 30 min.
Start to finish : 1 hour 2 min.
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Step by step recipe:
With a brush dipped in cold water, moisten all round the edge of each circle, to help them stick later.
On one circle, spread 300 g Almond cream or frangipane in an even layer, stopping inside the moistened edge.
On the photos you can see this is about ½ cm or ¼ inch thick. You can add more if you like.
Don't forget the charm...(see translator's note below).
Make a small hole in the centre of the other circle, this will be the "chimney" where steam can escape during cooking.
Place the second circle on top of the first one.
Then fold over the edges a few millimeters to completely stick the two circles.
You can now press the top of the galette gently with a rolling pin, to distribute almond cream evenly.
Glaze the top with beaten egg-yolk.
It you wish, you can cut a pattern with the point of a knife .
Refridgerate for one hour.
Preheat oven to 430°F (220°C).
Put in the bottom of your oven for 20 - 30 minutes. Be careful to watch for coloration.
Remarks:You can also replace almond cream with stewed apples, or other stewed fruits.
[translator's note: Epiphany celebrates the arrival of the 3 wise men or kings to see the baby Jesus. Whoever finds the charm - chew with caution! - in the galette is proclaimed "king" (or queen) of the feast. Bakeries usually include a gold cardboard crown with each galette sold. The charms, usually ceramic, are very collectable. A large dried bean ("fève" = bean in French) could be used instead].
Last modified on: January 2nd 2012