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A traditional French Epiphany recipe. Find the "fève" hidden in the cake and you are king or queen for the day. We have made a smaller one here but there is plenty to make a bigger one....
Making the pastry
Fit the Dough Tool.
Add water, flour, 15 g butter and salt into the Appliance bowl, fit the splashguard.
Mix for 5 minutes, speed 2.
Wrap the pastry in plastic wrap and chill in the fridge for 30 minutes.
Place the pastry on a lightly floured work surface.
Using a rolling pin, roll out into a rectangle until 5 mm thick and set aside.
Line a work surface with parchment paper.
Place 150 g butter onto the parchment paper.
Place another sheet of parchment paper on top.
Roll the butter out into a rectangle about a third of the size of the pastry.
Place the butter in the middle of the pastry.
Fold the top down over the butter.
Fold the bottom third over the top.
Press on the seams to seal.
Lengthen the dough by pushing and lifting a rolling pin on the pastry.
Roll the dough out until 5 mm thick.
Turn the dough 90° so the longer edge is now facing you.
Repeat the folding.
Wrap the pastry in plastic wrap.
Chill in the fridge for 30 minutes.
Repeat the rolling, folding and chilling process two more times.
Clean the Appliance bowl and fit the Creaming Beater.
Add butter, vanilla bean paste and caster sugar into the Appliance bowl, fit the splashguard.
Mix for 2 minutes, speed 3.
While the machine is running, gradually add eggs into the Appliance bowl.
Mix for 7 minutes, speed 2.
Add ground almonds, rum and almond extract.
Mix for 4 minutes, speed 2.
Transfer the frangipane filling into a piping bag and set aside.
Preheat the oven to 180ºC.
Line a baking tray with parchment paper.
Place the chilled pastry onto a lightly floured work surface.
Roll out the pastry until 5 mm thick.
Cut the pastry into two 15 cm (6") circles.
Place one of the pastry circles onto the lined baking tray.
Pipe a spiral of frangipane onto the pastry, leaving a 2 cm gap around the edge.
Brush the edge of the pastry with water.
Place the other pastry circle on top and press down to seal.
Crimp the edges making sure no air is trapped in the pastry.
Carefully score the top of the pastry with a sharp knife.
Brush the galette with beaten egg.
Bake for 25 minutes, 180ºC.
Remove from the oven and let cool slightly.
Serve
A traditional French Epiphany recipe. Find the "fève" hidden in the cake and you are king or queen for the day. We have made a smaller one here but there is plenty to make a bigger one....
Making the pastry
Fit the Dough Tool.
Add water, flour, 15 g butter and salt into the Appliance bowl, fit the splashguard.
Mix for 5 minutes, speed 2.
Wrap the pastry in plastic wrap and chill in the fridge for 30 minutes.
Place the pastry on a lightly floured work surface.
Using a rolling pin, roll out into a rectangle until 5 mm thick and set aside.
Line a work surface with parchment paper.
Place 150 g butter onto the parchment paper.
Place another sheet of parchment paper on top.
Roll the butter out into a rectangle about a third of the size of the pastry.
Place the butter in the middle of the pastry.
Fold the top down over the butter.
Fold the bottom third over the top.
Press on the seams to seal.
Lengthen the dough by pushing and lifting a rolling pin on the pastry.
Roll the dough out until 5 mm thick.
Turn the dough 90° so the longer edge is now facing you.
Repeat the folding.
Wrap the pastry in plastic wrap.
Chill in the fridge for 30 minutes.
Repeat the rolling, folding and chilling process two more times.
Clean the Appliance bowl and fit the Creaming Beater.
Add butter, vanilla bean paste and caster sugar into the Appliance bowl, fit the splashguard.
Mix for 2 minutes, speed 3.
While the machine is running, gradually add eggs into the Appliance bowl.
Mix for 7 minutes, speed 2.
Add ground almonds, rum and almond extract.
Mix for 4 minutes, speed 2.
Transfer the frangipane filling into a piping bag and set aside.
Preheat the oven to 180ºC.
Line a baking tray with parchment paper.
Place the chilled pastry onto a lightly floured work surface.
Roll out the pastry until 5 mm thick.
Cut the pastry into two 15 cm (6") circles.
Place one of the pastry circles onto the lined baking tray.
Pipe a spiral of frangipane onto the pastry, leaving a 2 cm gap around the edge.
Brush the edge of the pastry with water.
Place the other pastry circle on top and press down to seal.
Crimp the edges making sure no air is trapped in the pastry.
Carefully score the top of the pastry with a sharp knife.
Brush the galette with beaten egg.
Bake for 25 minutes, 180ºC.
Remove from the oven and let cool slightly.
Serve