Galette Des Rois (Kings' Cake)

americastestkitchen.com

DonnaClaire

subheading: GATHER YOUR INGREDIENTS:

subheading: Galette:

1 cup (4 ounces) almond flour

½ cup (3½ ounces) sugar

2 tablespoons all-purpose flour

¼ teaspoon table salt

6 tablespoons unsalted butter, cut into ½-inch pieces and softened

2 large eggs

1 teaspoon rum

2 sheets puff pastry, thawed

1 dried bean, whole almond, or trinket (optional)

1 large egg, lightly beaten with pinch table salt

subheading: Glaze:

1½ tablespoons sugar

1 tablespoon water

½ teaspoon corn syrup

note: BEFORE YOU BEGIN

You'll need one package of Pepperidge Farm Puff Pastry Sheets or two packages of Dufour. To thaw frozen pastry, let it sit either in the refrigerator for 24 hours or on the counter for 1 hour. We used Bob's Red Mill Super Fine Almond Flour in this recipe. Almond meal will result in a darker, slightly coarser filling. Vanilla or almond extract can be substituted for the rum. Traditionally a fève (a dried bean but often an almond or trinket) is hidden in the cake; the person who finds it is crowned the king or queen for the day. You'll need one package of Pepperidge Farm Puff Pastry Sheets or two packages of Dufour. To thaw frozen pastry, let it sit either in the refrigerator for 24 hours or on the counter for 1 hour. We used Bob's Red Mill Super Fine Almond Flour in this recipe. Almond meal will result in a darker, slightly coarser filling. Vanilla or almond extract can be substituted for the rum. Traditionally a fève (a dried bean but often an almond or trinket) is hidden in the cake; the person who finds it is crowned the king or queen for the day.

Directions at americastestkitchen.com

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