KING CAKE (GALETTE DES ROIS)

In France, we are celebrating the Epiphany with Galette des Rois "King Cake". Here is my favorite recipe. Don't forget to insert a fava bean.

PUFF PASTRY 

250 g flour
125 g water
5 g salt
190 g frozen butter

Or 2 puffs pastry ready to use

Put all the ingredients in the Cook Expert stainless steel bowl
Run EXPERT / 15 sec / SPEED 18 / 0°C 
Re-run EXPERT / 30 sec / VIT 15 / 0°C 
Remove the dough and make a ball with it without kneading
Spread the dough into a large rectangle on a floured work surface
Fold the dough in three, fold the top towards the center, then fold the bottom over to obtain a square
Turn the dough square a quarter turn to the left
Spread the dough to obtain a large rectangle again
Fold the dough in three, fold the top towards the center, then fold the bottom over to obtain a square
Turn the dough square a quarter turn to the left
Repeat the operation again 2 times
Film the dough and let it cool 30 min

ALMOND CREAM 

120 g butter
150 g almond powder
120 g icing sugar
15 g cornstarch
2 eggs
1 tablespoon of rum
1 teaspoon of almond extract

Put the butter in the Cook Expert stainless steel bowl
Run EXPERT / 2 min / SPEED 7 / 0°C 
Add the icing sugar, almond powder and cornstarch
Run EXPERT / 2 min / SPEED 7 / 0°C 
Scrape the edges to bring the cream to the middle and add the eggs
Run EXPERT / 2 min / SPEED 5 / 0°C 
Add rum and almond extract
Run EXPERT / 1 min / SPEED 5 / 0°C 
It should be creamy, otherwise run again 30 sec
Put your cream in a piping bag with a 14mm  round tip

SUGAR

110 g water
90 g sugar

Boil water and sugar in a saucepan
Let it cool

ASSEMBLE   

1 egg yolk
1 spoon of milk
1 fava bean

Preheat oven to 180°C
Spread the puff pastry to get two discs
Cut two discs using a cake ring
Place the first puff pastry on a greaseproof paper on a baking sheet
Pipe the almond cream on the puff pastry into a spiral starting at the centre
Place a fave somewhere on the almond cream
Wet the edges of the puff pastry without soaking it
Place the second puff pastry on top and press the edges together
Using a knife, make small cuts at almost a 90 degrees' angle at the edges
Cut off a small hole in the centre of the top disc
Brush the surface with egg yold and a tablespoon of milk
Decorate the galette with the back of a knife blade
Be careful not to cut the puff pastry
Bake for 15 min at 200°C and then bake at 180°C for 20 min
Immediately brush the surface with the sugar syrup
Let it cool