Galette des Rois

Recipe View Prepare the Frangipane: In a food processor, combine almond paste and half the granulated sugar. Process until smooth. Add the softened butter and remaining sugar, blending until creamy. Incorporate the egg, vanilla extract, almond extract, flour, and salt. Mix until fully combined. Set aside. (Prep time: 15 minutes)

Recipe View Preheat and Prep: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking. (Prep time: 5 minutes)

Recipe View Shape the Pastry: On a lightly floured surface, gently roll out one sheet of thawed puff pastry into an 11-inch square. Avoid overworking the dough. Using a large pie plate or cake pan as a guide, trace an 11-inch circle onto the pastry with a small knife. Transfer the pastry circle to the prepared baking sheet. Repeat with the second sheet of puff pastry. Refrigerate both pastry sheets for 15 minutes to maintain their shape. (Prep time: 20 minutes)

Recipe View Assemble the Galette: Place the pastry circle from the baking sheet on your working surface. Mound the almond frangipane filling in the center, leaving a 1 1/2-inch border. Press the kidney bean or fève into the filling. Carefully place the second pastry circle on top and gently press the edges to seal. (Prep time: 10 minutes)

Recipe View Egg Wash and Decoration: In a small bowl, whisk the remaining egg. Lightly brush the egg wash over the top of the galette. With a sharp knife, create a decorative crisscross pattern on the surface. Pierce a few small slits to allow steam to escape during baking. (Prep time: 10 minutes)

Recipe View Bake to Golden Perfection: Bake in the preheated oven for 15 minutes. Avoid opening the oven during this initial baking period to ensure proper puffing. Remove from the oven and dust generously with confectioners' sugar. Return to the oven and bake for an additional 12-15 minutes, or until the top is a rich, deep golden brown. (Bake time: 27-30 minutes)

Recipe View Cool and Crown: Transfer the baked Galette des Rois to a wire rack to cool slightly. Place a golden paper crown on top. Serve warm or at room temperature. (Cool time: 20 minutes)