Late Epiphany Galette des Rois

Yes... I know I am like 2 months late. Epiphany was in january but I didn't find the dough I needed anywhere else than the Patisserie Belge on Avenue du Parc and they were out of dough for such a long time. Thankfully, Charles bought me some the other day and thus I decided to follow his mother's recipe and make a galette for our Enfants du Mekong meeting. I didn't make the puff pastry myself, simply because it is such a long process and patisserie bought puff pastry is just delicious! My galette turned out really good, the frangipane could have been a bit more consistent but overall it was a great galette!! The design kind of went a bit crazy whilst cooking so my galette turned out a bit wonky! A definite must try! Don't wait until next january!

Creme Patissiere Ingredients:

• 2 egg yolks
• 60g of sugar
• 30g flour
• 25cl of milk
• 1/2 tsp of vanilla essence

1. In a bowl, beat the egg yolks with the sugar. 
2. Add the flour until you get a nice texture.
3. Boil the milk and add the vanilla essence. 
4. Remove from heat and pour on the other mix. 
5. Mix thoroughly and put the entire thing back in a pan and boil. Never stop mixing! 
6. Remove from heat. 
7. Set aside to cool. 

Almond Creme Ingredients:

• 150g of soft butter
• 120g of sugar
• 150g of almond powder
• 2 eggs
• 2 tbsp of rum
• 1/2 tsp of lemon juice
• 1/2 tsp of vanilla essence
• 1/2 tsp of almond essence

1. Mix the butter with the sugar.
2. Add the almond powder, the eggs, the rum, the lemon, the vanilla extract and the almond extract and mix thoroughly. 
3. Now combine both the almond creme and the creme patissiere together and you get your frangipane which will fill the galette!

Galette Ingredients:

• Frangipane mix as shown above
• 2 discs of puff pastry (same size) 
• 1 egg

1. Put one disc on wax paper and fill with the frangipane. Do not fill too close to the sides (leave about 3cm space)
2. Wet the sides so the other disc can stick to the first one. 
3. Cover the first disc with the other disc and press firmly on the sides so no frangipane comes out!
4. With a fork, lightly score the top of the galette in a decorative manner. 
5. Cover with the egg wash (beat the egg). 
6. Put a small hole in the middle so the 'steam' can come out during cooking. 
7. Decorate your galette with a knife and make nice motifs. 
8. Let rest for an hour. 
9. Preheat oven to 180 degrees celsius. 
10. Bake for 25 minutes. 
11. Enjoy!

* Can be eaten warm or cold