Galette Des Rois

This pastry is sometimes rolled into 2 rounds and sandwiched together with frangipane cream before baking, but thats another story.

Ingredients

• 2 cups flour
• 1/4 tsp. salt
• 3/4 cup unsalted butter
• 3/4 cup water
• Dorure;
• 1 whole egg or 1 yolk
• 1 Tbsp. water

Directions

Sift 2 cups flour and 1/4 tsp. salt into a bowl or in a mound on a board,make a well in the center and put into it 3/4 cup butter and 3/4 cup water. Mix the ingredients together with the finger tips, handling the mixture as lightly as possible. Form the dough into a ball and chill it for 1 hour. Roll the dough as you would puff paste, making 4 turns in all and chilling it after the second turn. Roll the paste into a round or oblong shape about 1/2 inch thick, lay it on a buttered baking sheet, brush the top with dorure ( 1 whole egg or 1 yolk mixed lightly with 1 Tbsp. water) and prick it well with a fork ,or trace with a sharp knife, a design of your choice.Let the Galette stand 10 minutes and before baking, push a bean or almond or small metal doll into the dough (during baking the hole closes over concealing the bean etc.)Bake in a preheated hot oven400*-to450*F. for 20 to 25 minutes, or until brown.

Submitted 6/13/05.
Source: Old French Cook Book
Submitted By: Eileen Werth
crzylegs@erols.com
Galette Des Rois