Traditional French "Galette des Rois" recipe

To make almond cream, place the sugar and butter in a bowl. Mix until obtaining a creamy texture.

Add 10 g of flour and continue mixing until it is well incorporated. Then, add one egg and mix again.

Add almond flour and continue stirring until obtaining a creamy texture and set aside.

To make the custard, place an egg yolk in a bowl and beat it with a fork.

In a saucepan, add cold milk, cornflour and sugar. Stir with the help of a whisk until the cornflour is dissolved.

Add 2 tbsp of egg yolk, beat and heat until the cream thickens. Once the custard has thickened, please remove it from the heat and pour it over the reserved almond cream. Stir well and leave to rest in the fridge for 30 minutes, covering it with cling film.

Mix the remaining leftover egg yolk with the egg white, beat it with a fork, and use it to paint the Galette des Rois.

Take the cream out of the fridge and put it in a piping bag.

Stretch out one of the puff pastry sheets, which must be round. Paint it with the beaten egg.

Place the filling using the piping bag from the central part towards the edges. Then, smooth it with a spatula.

Place the top sheet of puff pastry, ensuring the edges match very well. With your hands, press down on the top. Then, make small cuts every 2 centimetres around the outside of the pastry. Place it on the oven tray and put it in the fridge for 1 hour.

Paint it with beaten egg and trace arches from the centre to the edge, careful not to perforate the puff pastry. Bake it in a preheated oven at 180ºC for about 35 minutes or until the surface is golden brown.

Prepare the syrup by putting the sugar and water in a saucepan. Remove from heat when it is boiling. And as soon as the Galette is out of the oven, paint it with the syrup.

Serve and enjoy!