Here is simple recipe.
2 rolls of puff pastry (great if you can make your own; I bought mine frozen and let it defrost at room temperature for about 20 minutes)
4 oz of ground almond (almond flour)
3 oz of sugar
2 oz of butter at room temperature
egg yolk to paint the top of the pastry
egg white to seal together edges of the two pastries
Mix the sugar and the butter until whiten. Add the egg , the ground almond and mix till it becomes a smooth paste. You can add a dash of almond extract, vanilla or rhum for extra flavoring.
Take one roll of the puff pastry and shape it as a circle (use a plate or the bottom part of a spring form cake pan to cut the contour or the pastry) ; Place it on a flat baking sheet. Apply egg white around the edge of the dough so that it could stick to the top pastry roll. Spread the frangipane mixture ; place the "feve" (a whole almond will do) ; cover with the second puff pastry roll and pinch the edges to seal. Apply egg yolk mixed with a little water on the top pastry to render it golden. With the edge of a knife make some designs; pierce a couple of tiny holes in the dough so that some steam will escape during the baking. Refrigerate the pastry for about 45 minutes to an hour. Place it in a 400 F pre-heated oven for 25 minutes. Voila!! Enjoy!!
tag: France tradition, galette des rois,