Galette des Rois by Chef Cedric Servela

Prepare the almond cream 

• Mix the butter and sugar, then add almond powder and eggs one by one 
• Finish by adding the flour, rum, and almond extract 
• Mix the cream until it is uniform (do not mix too strongly)

Place the first puff pastry (25 cm. diameter) on a tray covered with baking paper and wet its edges with water and a pastry brush. 

Insert the small figurine (la fève) into the cream wherever you’d like.

Cover with the second pastry puff pastry (26 cm .diameter) and gently press the edges to close the galette.

Keep in the freezer for 30 minutes so as to be able flip it.

Preheat oven to 180°.

To prepare the glaze, whisk the egg with a pinch of salt.

Using a pastry brush, apply the mixture over the whole surface. Then, use a knife to draw the desired shape into the upper pastry puff.

Bake in the oven at 180° for 30 to 40 minutes.

To prepare the syrup, bring the water and sugar to boil.

Right out of the oven, cover the galette with the hot syrup.