7tablespoons(100 grams) unsalted butter, room temperature
1cup+ 3 tablespoon almond flour
2teaspoonsorange flower water
Galette des Rois
Beat the butter on low until creamy.
In a separate bowl, combine the sugar, almonds, corn starch, and salt. Make sure there are no large clumps of almond flour.
Add the dry ingredients to the creamed butter and mix until smooth.
Add orange flower water. Add the eggs (one at a time), mixing well between each addition.
Fill a piping bag with a large round piping tip with the almond filling.
In a small bowl, whisk together egg and milk. Set aside.
In a small bowl, combine sugar and boiling water. Mix until sugar has melted.
Divide the puff pastry in two equal pieces, and roll each one out to form a rough circle a little larger than 8 inches in diameter. Use a sharp knife and an upturned plate (or a cake ring) of the right dimension to cut two neat 8-inch circles.
Place one of the circles on a piece of parchment paper. Using a pastry brush, brush the outer rim of the dough lightly with the egg wash by a width of about an inch. Make sure not to wet the actual edge of the dough, or it will prevent it from rising properly.
If you are adding a layer of jam to the galette, you want to do so before piping on the almond filling. Use a spatula to evenly distribute a layer of jam inside the egg wash ring.
Pipe the crème d'amande onto the bottom piece of pastry inside the egg wash ring. Alternatively, you can use a spatula to evenly distribute the filling.
Place a fève (a dried bean or trinket of your choice) in the crème d'amande. Press it down gently to bury it.
Transfer the second piece of dough precisely on top of the first, smooth it out gently over the crème d'amande to remove any air pockets. Press it down all around the sides to seal.
Using the back of the tip of your knife, draw a decorative pattern on top of the galette.
Also using the back of the knife, push the dough inward where each score meets the edge to create a scalloped edge.
Brush the top of the galette lightly with the egg wash, while making sure it doesn't drip over the edges.
Transfer to a baking sheet and chill in refrigerator for an hour.
Preheat the oven to 350°F. Take the galette out of the refrigerator and bake for 28 - 30 minutes, until puffy and golden brown.
In the final minutes of baking, lightly brush a thin layer of sugar glaze with a pastry brush. Return galette to the oven for a minute until sugar glaze becomes shiny.
Place galette on serving rack to cool, pop on a paper crown, and serve at room temperature.