Galette des rois

Instructions

1. Step 1

   Toss 225 g cold unsalted butter cut into small cubes with 300 g all-purpose flour and 5 g salt, drizzle in 150 g ice water and gather it into a rough dough, then wrap it tightly and chill for about thirty minutes. Keeping the butter in whole pieces creates crisp layers in the oven. The dough is ready when it holds together and you can still see distinct pale yellow patches of butter.

   Suggested time: about 30 minutes.

   Mark step 1 as done

2. Step 2

   Dust the counter with flour, roll the dough into a long strip and fold it in thirds, repeating for six turns in total and chilling for thirty minutes after every two turns. Alternating folding and resting keeps the butter from melting and the layers even. The pastry is finished when it is smooth, has fine streaks of butter and rolls out easily without shrinking back.

   Suggested time: about 90 minutes.

   Mark step 2 as done

3. Step 3

   Beat 100 g softened unsalted butter with 100 g powdered sugar until light and fluffy, then add 100 g eggs, 100 g almond flour, 10 g cornstarch, 10 g dark rum and a pinch almond extract in turn. Cornstarch helps the filling hold its shape so it doesn't leak out in the oven. The frangipane is ready when it is smooth and fluffy and can be scooped into a mound without running.

   Mark step 3 as done

4. Step 4

   Divide the pastry in two, making the piece for the lid slightly larger, roll each one about three millimeters thick and cut out two circles: a 24 cm base and a 26 cm lid. The larger lid can stretch over the domed filling without being pulled tight. You are done when you have two flat, evenly round circles with clean, sharp edges.

   Mark step 4 as done

5. Step 5

   Place the base on a parchment-lined baking sheet, spoon the filling into a piping bag and pipe it in a spiral in the center, leaving a border about three centimeters wide, then hide the lucky bean in the filling if you like. The bare border is where the lid gets sealed, and if any filling gets on it, the galette will open up. You are done when the filling forms an even, thick round and the border is still clean.

   Mark step 5 as done

6. Step 6

   Brush a little egg wash on the border, lay the lid on top, smooth it from the center outward to push out all the air, then press the edges firmly and use the back of a knife to make small notches all around the rim. Put the whole tray in the fridge for about thirty minutes. The galette is ready when the edges are sealed tight, there are no air pockets and the pastry is firm and cold.

   Suggested time: about 30 minutes.

   Mark step 6 as done

7. Step 7

   Preheat the oven to 200°C, brush the top of the galette with a mixture of 18 g egg yolks and 5 g whole milk, let it dry for a few minutes and brush on a second coat, then use the tip of a knife to score a pattern of curves or diamonds and poke a small hole in the center. The steam vent keeps the galette from puffing up and splitting at the edges. You are done when the pattern is clearly visible without cutting all the way through the pastry.

   Mark step 7 as done

8. Step 8

   Bake the galette at 200°C for about 12 to 15 minutes so the pastry puffs up quickly. The initial high heat makes the layers separate and hold their rise. This stage is done when the galette has clearly puffed and the top is starting to turn pale golden.

   Bake at 200°C for about 12 to 15 minutes.

   Mark step 8 as done

9. Step 9

   Lower the oven to 180°C and bake for another 25 to 30 minutes so the filling and the bottom cook through. Lowering the heat keeps the top from burning while the almond filling bakes evenly. The galette is done when the top is a deep golden brown, the edges are crisp and the bottom looks dry and golden when you lift the tray.

   Bake at 180°C for about 25 to 30 minutes.

   Mark step 9 as done

10. Step 10

    While the galette bakes, heat 20 g granulated sugar with 20 g water over medium heat until the sugar dissolves, then brush a thin layer of syrup over the top as soon as the galette comes out of the oven. Hot syrup on hot pastry dries quickly into a mirror-like shine. The galette is finished when the top glistens and the pattern stands out clearly.

    Medium heat.

    Mark step 10 as done