Galette des Rois (King Cake)

Directions

• Almond Filling
• In a medium bowl, or in the bowl of a stand mixer, combine the almond flour, sugar, salt, and orange zest.
• Incorporate butter until the mixture is creamy.
• Add eggs one at a time mixing well.
• Add rum and almond extract. (the mixture may not look completely smooth, which is normal)
• Cover and place in the refrigerator to chill.
• Alternate Filling
• Drain cheese overnight in a strainer over a bowl.
• The strainer should not touch the bottom of the bowl.
• Place a layer of plastic wrap over the cheese and a plate on top of the plastic wrap to act as a weight.
• Remove from refrigerator discard liquid.
• In a small heavy-bottomed saucepan over low heat, heat the sugar and 2 tablespoons of the water until amber approx. 20-25 minutes.
• Add the apples or other fruit and stir to combine. Continue to cook over low heat, stirring occasionally to prevent burning.
• Once the fruit begins to soften (time will depend on the type of fruit) add the remaining 2 tablespoons water and salt. Cook until tender, and fruit retains a chunky consistency.
• Set aside to cool.
• This filling may be made up to 3 days in advance and kept in an airtight container in the refrigerator.
• Pastry
• Line a baking sheet with parchment paper.
• On a lightly floured surface, roll one piece of puff pastry larger than 9 1/2-inches round.
• Using a pot lid, plate, or bottom of springform pan as a template, trim the dough into a neat circle.
• Place the dough on the baking sheet.
• Cover it with a sheet of parchment paper or plastic film, then roll the other piece of dough into a circle, trim it, and lay it on top.
• Chill the dough for thirty minutes.
• Putting it all together
• Remove the dough and almond filling from the refrigerator.
• Spoon filling into the centre of the dough and working outwards to the edges leaving approx. one inch exposed border. Place the whole almond or piece of fruit (la fève) somewhere in the almond filling, if you wish.
• Brush with egg wash mixture around the exposed perimeter of the dough then place the other circle of dough on top of the galette and press down to seal the edges and flute using the tip of a spoon like a pie crust or if you prefer you may leave open although filling will spread during cooking to the ends.
• Return to refrigerator and cool for 30 minutes.
• Baking
• Preheat the oven to 375ºF.
• Use remaining egg wash and brush evenly over the top – avoid getting the glaze on the sides, which will inhibit the pastry from rising at the edges.
• Use a paring knife or fork to poke holes in the top to allow steam to escape during baking.
• Bake for 30 minutes.
• Slide galette off the baking sheet and onto a cooling rack.
• Galette will deflate as it cools don’t panic this is normal.
• Serve warm or at room temperature sprinkled with a little powdered sugar if preferred.