Galette des Rois
Traditionnally served on January 6 all over France to celebrate the Kings (aka the Wise Men), this delicious frangipane (almond filling) sandwiched between two layers of buttery puff pastry is a personal favorite. As in the famous New Orleans King Cake, the goal is to find the baby (or in this case the ceramic bean placed in the almond filling) while enjoying a delicious pastry. It was a chance for me to test this new recipe I found for puff pastry which is both easier and quicker to make. The puff pastry and the crème pâtissière (pastry cream) can be made one day in advance. PUFF PASTRY 400 grams of all-purpose flour 300 grams of unsalted butter (divided, 100 + 200 grams) 10 grams of salt 150 grams of water 1 and a half teaspoon of white vinegar Make the semi-rapid puff pastry by mixing the flour with 100 grams of butter cut into pieces at low speed in the stand mixer bowl using the flat beater. Add the salt, the white vinegar and the water little by little, pouring it along