Galette des Rois

Ingredients

Puff pastry Almond cream: 500 g butter 500 g sugar 8 fresh eggs 10 ml lemon juice 10 ml cognac 500 g ground almonds 50 g all-purpose flour

Preparation

1 Whip the butter and sugar until light and fluffy. 2 Slowly add the eggs (speeding up this process might curdle the batter) 3 Carefully fold in the lemon juice, cognac, ground almond and flour. 4 Store in the refrigerator until needed. 5 Cut the puff pastry to fit your tart tin for the Galette. The first cut should be slightly bigger than the bottom of the tin to cover the sides as well. Use a pin roller to flatten the pastry a little bit. This will give you a nice and less aggressive rise when baking. 6 Carefully lay the bottom piece of pastry into your tin. Make sure it fits nicely. 7 Top the puff pastry with the almond cream. 8 Cut the top piece of puff pastry to fit the tin. Again, use the pin roller to flatten it a bit. When your Galette des Rois is closed with the top layer, use a sharp paring knife to gently slice into the pastry and create your desired pattern on the cake. 9 Finish the Galette des Rois by brushing it with egg yolk.