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Galette des Rois à la frangipane (Languedoc Sun N°7) |
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Recipe kindly contributed by Languedoc Sun team INGREDIENTS  2 packs of ready-made puff pastry 200g ground almonds 150g butter 3 eggs 125g caster sugar 1 ‘fève’
RECIPE• Mix the sugar, melted butter, 2 eggs and ground almonds together thoroughly. • Roll out one of the puff pastry circles and spread the mixture evenly over the top. Hide the fève somewhere in the mixture and place the second circle of puff pastry on top. • Brush the top with the yolk from the third egg and place in an oven at Mark 7/200°C for 25 mins. The Galette des Rois always has a fève, a small porcelain figurine or shape, hidden inside. When the cake is cut, the youngest person present must decide who will get each slice without looking. The lucky person who finds the fève in their slice is allowed to wear the crown and provides the next day’s Galette.
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