Galette Des Rois

A simple but delicious cake recipe:

(For a baking tray of (at least) 22 cm ø) Base: roll out dough (1) to a circle of 22 cm ø, thickness 2 mm, place on baking tray.

Top: Roll out the dough (2) to a circle of 26 cm ø, thickness 3 mm, slightly cut the surface crosswise (not only does it look prettier, the dough can rise better and more regularly during baking).

Spread the crem d’amandes evenly on the dough base, leaving a margin of 15 mm. Insert bean (previously dried in the stove) (if at all desired !). Brush edge with cold water, place lid on top (scored surface facing up), press edge well with fingers.

Rest in refrigerator for half an hour.

In the meantime, preheat stove to 220 °C.

Brush the surface with the egg-milk mixture, cut additional surface patterns with a kitchen knife, as you like.

Meanwhile, bake in the oven heated to 220 °C for 25 min. Increase oven temperature to 240 °C, sprinkle surface with confectioners’ sugar and bake for another 5 to 7 min (so that the surface has a nice glaze).

Carefully remove from baking sheet and cool on a wire rack. The ‘Galette des rois’ is often eaten lukewarm.

Mass: 1 cake

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