Galette Des Rois Aux Amandes - flour

Method

• For the pastry, sift the flour and salt into a large bowl.
• Cut in 3 ounces of butter with a sharp knife until the mixture resembles crumbs.
• Mix in enough water to make a non-sticky dough.
• Knead gently, cover and leave for 20 minutes.
• Roll out the pastry on a floured board to about 1/4-inch thickness.
• Dot it with one-third of the remaining butter cut into dice.
• Fold the pastry into three, like a letter, then again into three in the opposite direction.
• Cover in a cloth and refrigerate for 20 minutes.
• Repeat this process twice more and leave for another 20 minutes chilling before using.
• If you can't face all that fun, buy 1 pound of puff pastry instead.
• Divide the pastry in half.
• Roll each half into a round of about 9 inch diameter and let rest while you make the filling.
• Cream the butter and sugar together until light and fluffy.
• Whisk in 2 of the yolks, the almond essence, kirsch and the ground almonds.
• Work together until you have a smooth paste.
• Rinse a baking tray under cold water.
• Place one of the pastry rounds on the tray and spoon the paste onto it, leaving a 2-inch margin all around.
• Hide the bean or the other objects in the paste.
• Beat the remaining egg with a little water and paint the pastry margin.
• Place the second round of pastry on top and gently press edges together.
• Chill 45 minutes.
• Preheat the oven to 375F.
• Using a sharp knife make a lattice or star-shaped pattern on the pastry surface, but do not cut through the filling.
• Pinch the edges prettily together.
• Paint the top with the egg wash. Bake the galette for 30 to 40 minutes until the pastry is crisp and brown.
• Transfer to a rack and cool.
• Dust with icing sugar.
• When cool, serve with a gold crown on top (made with your own fair hands) and a glass of kirsch or some pudding wine.
• Eat and discover who will be king of the feast, then crown them!