Epiphany galette

A recipe from cooking-ez.com

For 1 cake, you will need:

• 1 200 g Puff or flaky pastry (pâte feuilletée)
• 2 200 g Puff or flaky pastry (pâte feuilletée)
• 3 300 g Almond cream or frangipane
• 4 20 g beaten egg
• Total weight: 720 grams

Times:

Preparation	Resting	Cooking	Start to finish
18 min.	2 hours 10 min.	40 min.	3 hours 8 min.

Step by step recipe

1	With the 2 pieces of puff pastry, prepare 2 discs of 9 inches (22 cm) in diameter, which you will put in the freezer, each on a baking sheet for about 1 hour. We do this to harden them so that they can be handled much more easily.
2	Put disc on a cooking parchment on a baking sheet, then add a layer of almond cream (using a forcing bag is a good idea). On the photos you can see this is about ½ cm or ¼ inch thick. You can add more if you like.
3	With a brush dipped in cold water, moisten all round the edge of each circle, to help them stick later.
4	Don't forget the charm...(see translator's note below).
5	Place the second circle on top of the first one. Let it cool at ambient temperature.
6	When the top disc is soft, press edges to stick the galette.
7	When completely stick, upside down to have the best disc on top.
8	Glaze the top with a brush.
9	It you wish, you can cut a pattern with the point of a knife . Refridgerate for one hour.
10	Preheat the oven to 430°F (220°C). Make a small hole in the centre of the other circle, this will be the "chimney" where steam can escape during cooking.
11	Glaze a second time, and put in the oven...
12	... for 20 - 30 minutes. Be careful to watch for coloration.
13	Let cool on a wire rack.

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].

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