Epiphany galette

Step by step recipe:

  1. 3 min.Epiphany galette : Photo of step #1
    Put 250 g Puff or flaky pastry (pâte feuilletée) circles on your work surface, and prick all over each one with a fork or a "pique-vite", to prevent them inflating too much during cooking.
  2. 3 min.Epiphany galette : Photo of step #2
    With a brush dipped in cold water, moisten all round the edge of each circle, to help them stick later.
  3. 5 min.Epiphany galette : Photo of step #3
    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.
  4. 1 min.Epiphany galette : Photo of step #4
    Don't forget the charm...(see translator's note below).
  5. 2 min.Epiphany galette : Photo of step #5
    Make a small hole in the centre of the other circle, this will be the "chimney" where steam can escape during cooking.
  6. 5 min.Epiphany galette : Photo of step #6
    Place the second circle on top of the first one.
  7. 5 min.Epiphany galette : Photo of step #7
    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.
  8. 5 min.Epiphany galette : Photo of step #8
    Glaze the top.
  9. 3 min.Epiphany galette : Photo of step #9
    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).
  10. 30 min.Epiphany galette : Photo of step #10
    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].

Source:

Home made

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