Galette des rois


  • 200g of flour
  • 150g of butter
  • 10cl of milk
  • 1 egg
  • 1 egg yolk
  • 5 tablespoons of caster sugar
  • 6 tablespoons of powdered almonds
  • Fine salt
  • 1 fava bean


  • Mix the flour with 1 pinch of salt sugar and 1 pinch of salt.
  • Pour the milk in bit by bit, then stir until you’ve got a smooth and even batter. Place this in the fridge for 1 hour.
  • Weigh the batter and then cream butter in the amount of half of this weight.
  • Powder a kitchen board then roll the dough out into a diamond shape, which should be slightly thicker in the centre, which is where you should spread the butter. Fold the four tips up and over onto the butter.
  • Now roll the dough out into a rectangle which is three times longer than it is wide, then fold it over onto itself three times (hence the original length).
  • Turn the cube of dough over onto its right side.
  • Repeat five times to cover all the sides, making sure your the kitchen board remains probably powdered with enough flour.
  • After the second and fourth turns let the dough stand for 20 minutes.
  • Now preheat the oven to 260 °C (gas mark 10).
  • Roll out the dough and cut it into 2 identical circles. Place one on top of the other on a wetted baking tray. Baste the surface with the egg yolk. Cook on the middle oven rack for 20-25 minutes.
  • Next cook the whole egg with the icing sugar over low heat, stirring constantly.
  • Remove from heat and add the powdered almonds to the mix. Stir well.
  • Garnish the cake with the cream you’ve just made and the fava bean.
  • Serve at room temperature.

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