GALETTE DES ROIS
MAKES 1 CAKE
This puff pastry version is often called a French king cake to differentiate it from the popular Danish-style cake.
¾ cup bleached almond flour
⅓ cup unsalted butter, softened
⅓ cup sugar
1 teaspoon cornstarch
¼ teaspoon kosher salt
2 large eggs, room temperature, divided
1¼ teaspoons dark rum
1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
1 whole almond
1 tablespoon whole milk
¼ cup cane syrup
1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, butter, sugar, cornstarch, and salt at a medium speed until combined, about 2 minutes. Add 1 egg and rum. Beat until combined, about 2 minutes, stopping to scrape sides of bowl. Transfer mixture to a pastry bag.
2. Line a rimmed baking sheet with parchment paper.
3. On a lightly floured surface, trim each sheet of puff pastry into a 9-inch circle. Using a fork, lightly pierce both circles all over. Brush edges of 1 circle with water. Starting from center and moving outward, pipe almond cream onto pastry round, leaving a 1-inch border around edges. Place almond in center.
4. Top with second puff pastry round, and press with fingertips to seal edges. Scallop edges by pressing the blade of a knife between two fingers around edge of cake, being careful not to go all the way through the puff pastry. Transfer to a rimmed baking sheet.
In a small bowl, whisk together milk and remaining 1 egg. Brush cake with egg wash. Refrigerate for at
