Galette des Rois
 
Make 1 Cake
Ingredients
  • ¾ cup bleached almond flour
  • ⅓ cup unsalted butter, softened
  • ⅓ cup sugar
  • 1 teaspoon cornstarch
  • ¼ teaspoon kosher salt
  • 2 large eggs, room temperature, divided
  • 1¼ teaspoons dark rum
  • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
  • 1 whole almond
  • 1 tablespoon whole milk
  • ¼ cup cane syrup
Instructions
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, butter, sugar, cornstarch, and salt at a medium speed until combined, about 2 minutes. Add 1 egg and rum. Beat until combined, about 2 minutes, stopping to scrape sides of bowl. Transfer mixture to a pastry bag.
  2. Line a rimmed baking sheet with parchment paper.
  3. On a lightly floured surface, trim each sheet of puff pastry into a 9-inch circle. Using a fork, lightly pierce both circles all over. Brush edges of 1 circle with water. Starting from center and moving outward, pipe almond cream onto pastry round, leaving a 1-inch border around edges. Place almond in center.
  4. Top with second puff pastry round, and press with fingertips to seal edges. Scallop edges by pressing the blade of a knife between two fingers around edge of cake, being careful not to go all the way through the puff pastry. Transfer to a rimmed baking sheet.
  5. In a small bowl, whisk together milk and remaining 1 egg. Brush cake with egg wash. Refrigerate for at least 40 minutes.
  6. Preheat oven to 400°.
  7. Using a sharp paring knife, cut a design on top of galette.
  8. Bake for 15 minutes. Reduce oven temperature to 375°, and bake until deep golden brown, about 20 minutes more. Let cool completely on pan on a wire rack. Brush with cane syrup, and serve.
Recipe by Louisiana Cookin' at https://louisianacookin.com/galette-des-rois-2/