French King’s Cake

French King’s Cake


Posted on August 11, 2011 |
1 1/4 lb. frozen puff pastry, thawed
2 eggs
7 oz. pure almond paste
1 dried bean (such as a pinto,kidney, or Great Northern bean)
1 cardboard crown (available at a dime store or party store)
1. Preheat the oven to 425°F. On a piece of wax paper, use a rolling pin to roll the puff pastry into a disk 1/8-inch thick. Use the wax paper to transfer the disk to a greased cookie sheet.
2. In a medium bowl, mix 1 egg with almond paste until smooth. Spread the mixture evenly onto the pastry. Place the bean on the almond paste.
3. On the wax paper, roll out a econd disk 1/8-inch thick. Place this disk on top of the almond-filled disk and press it down tightly around the rim.
4. In a small bowl, use a whisk or a fork to lightly beat the remaining egg. Use a pastry brush to spread it on top of the disks.
5. Bake the galette for 20 minutes, then lower the temperature to 400 F
6. Continue baking for another 25 minutes or until golden brown. Serve warm.