Gallett des Rois

Directions

1. Warm up slowly the milk with the vanilla in on low heat;
2. Whisk the yolks with the sugar for 2 minutes until whitish in color and add the corn flour and whisk again;
3. Add about ¼ of warm milk and stir well so there are no lumps. Then pour the rest of the milk and stir to an even consistency;
4. Heat the egg-milk mixture over medium heat and stir until it transforms into a thick cream;
5. Transfer the mixture to another bowl and add the soft butter. Whisk until incorporated well and leave it at room temperature to cool while preparing the almond cream;
6. In a large bowl, put the soft butter on the bottom, add the powdered sugar and spread mixing with spatula until smooth;
7. In the same manner add the corn flour and the almond meal to the butter;
8. Add a beaten egg to the already quite thick butter paste and incorporate until smooth;
9. When ready add 80 g of pastry cream, incorporate gentrly with spatula, and let your Frangipane cream cool for 15 minutes in the fridge;
10. In a convenient mug, whisk one egg with 1 tbsp. water;
11. Roll out and form two sheets of puff pastry of the same size (rectangular or round);
12. Spread the first sheet on a silicone pad over a baking tray;
13. Brush the sheet circumference with egg wash about 2 cm wide. It works as glue that seals both sheets;
14. Spread a thick even layer of Frangipane cream over the sheet to the border with egg wash glue;
15. Hide somewhere in the Frangipane cream the "bean" (which usually nowadays is a porcelain figurine);
16. Cover with the other sheet of puff pastry and seal with a fork;
17. Brush the egg wash on top and let it rest for at least 15 minutes in the fridge;
18. Preheat the oven to 430℉;
19. Take the galette out of the fridge and brush it again with the egg wash. Then feel free to decorate the top by drawing some figures with a fork or a knife;
20. Bake at 430℉ for 10 minutes and then reduce to 340℉ for another 20 minutes;
21. When baked, take the galette out of the oven and glaze the top with sugar-and-water (or honey-and-water) mix;
22. Serve when lukewarm.