Galette des Rois de Cyril Lignac

Ingredients:

• 2 sheets of puff pastry
• 200g of almond meal
• 150g of sugar
• 100g of butter
• 2 eggs (1 for the filling, 1 for brushing)
• 1 tsp of almond extract
• 1 feve (a small trinket, traditionally a porcelain figurine)

Instructions:

1. Preheat the oven to 180°C (350°F).
2. In a mixing bowl, cream together the almond meal, sugar, butter, 1 egg, and almond extract until well combined.
3. Roll out one sheet of puff pastry and place it on a baking sheet lined with parchment paper.
4. Spoon the almond filling onto the center of the puff pastry, leaving a border around the edge.
5. Insert the feve into the filling.
6. Place the second sheet of puff pastry on top and press the edges to seal.
7. Beat the remaining egg and brush it over the top of the galette.
8. Using a sharp knife, make a few small slits in the top pastry to allow steam to escape.
9. Bake for 30-35 minutes until golden brown.
10. Allow to cool slightly before serving.