Why make them mini? So everyone can bite into a hidden treasure.
The 12 days of Christmas may be drawing to a close, but there's still one sweet treat to enjoy this season: the Galette des Rois.
In case you missed Dorie Greenspan's piece last year, the Galette des Rois is a rich almond cream and puff pastry confection which commemorates the arrival of the three kings on the Epiphany. Within each galette is a hidden treasure—a feve (originally a bean, but often a trinket now), the finder of which is declared king.
So why make them mini? It all comes down to the fate of the feve. Faced with the prospect of a possible revolt by the power-hungry masses who all want to be crowned king, I decided to take control of destiny by making mini galettes wherein everyone could have a trinket. Happily, this seemed to ensure peace in kingdom cake.
Mini Galettes des Rois
- 1/4 cup almond paste
- 1/4 cup white sugar
- 3 tablespoons unsalted butter, softened
- 1 egg
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 1 package frozen puff pastry, thawed
- 1 dry kidney bean
- 1 egg, beaten (for an egg wash)
Place the almond paste into a food processor with about half of the sugar, and process until well blended. Add the butter and remaining sugar; process until smooth. Blend in one of the eggs, vanilla extract, almond extract, flour and salt. Set aside.
Preheat the oven to 425°F. Line a baking sheet with parchment paper and set to the side.
Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Using a cookie or biscuit cutter (I used the "tartelette mold" which Williams-Sonoma uses on their gift wrapping), cut out as many rounds as you can from the sheet and lay them on the prepared baking sheet. Mound a bit of almond filling in the middle of each round, leaving about half an inch all around it. If you'd like, put a little prize or bean (something tiny works best) inside of any (or all) of them.
Note: I had some extra filling left even after adding it to all of my prepared rounds of puff pastry. If you have more puff pastry, by all means, make more galettes; the filling also works beautifully stirred into cake batter or sugar cookie dough, or as a filling for crescent rolls.
Roll out a second sheet of the puff pastry and repeat the cutouts, but this time place them on top of the ones with filling. Press down the edges to seal (I used a fork to press down the sides to ensure that they were sealed). Beat the remaining egg with a fork, and lightly brush onto the top of the galettes. Prick several small slits in the top to vent steam while baking.
Bake in a preheated oven for about 15 minutes or until puffy and golden on the sides and top. Try to avoid opening the oven during baking (ideally an oven with a window works best) to ensure that the pastry puffs nicely.