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Ingredientes
- 9 ounce Flour
- 1/2 tsp Salt
- 7 ounce Unsalted butter
- 1/4 pt Chilled water Icing sugar
- 4 ounce Unsalted butter
- 4 ounce Caster sugar
- 3 x Egg yolks
- 4 dsh Almond essence
- 3 Tbsp. Kirsch
- 4 ounce Freshly grnd almonds
- 1 x Dry bean, gold ring or possibly baby figurine
Direcciones
- For the pastry, sift the flour and salt into a large bowl. Cut in 3 ounces of butter with a sharp knife till the mix resembles crumbs. Fold in sufficient water to make a non-sticky dough. Knead gently, cover and leave for 20 min.
- Roll out the pastry on a floured board to about 1/4-inch thickness. Dot it with one-third of the remaining butter cut into dice. Fold the pastry into three, like a letter, then again into three in the opposite direction.
- Cover in a cloth and chill for 20 min. Repeat this process twice more and leave for another 20 min chilling before using. If you cannot face all which fun, buy 1 lb. of puff pastry instead.
- Divide the pastry in half. Roll each half into a round of about 9 inch diameter and let rest while you make the filling.
- Cream the butter and sugar together till light and fluffy. Whisk in 2 of the yolks, the almond essence, kirsch and the grnd almonds. Work together till you have a smooth paste.
- Rinse a baking tray under cool water. Place one of the pastry rounds on the tray and spoon the paste onto it, leaving a 2-inch margin all around. Hide the bean or possibly the other objects in the paste. Beat the remaining egg with a little water and paint the pastry margin. Place the second round of pastry on top and gently press edges together. Refrigerate45 min.
- Preheat the oven to 375 degrees. Using a sharp knife make a lattice or possibly star-shaped pattern on the pastry surface, but don't cut through the filling. Healthy pinch the edges prettily together. Paint the top with the egg wash. Bake the galette for 30 to 40 min till the pastry is crisp and brown. Transfer to a rack and cold. Dust with icing sugar.
- When cold, serve with a gold crown on top (made with your own fair hands) and a glass of kirsch or possibly some pudding wine. Eat and discover who will be king of the feast, then crown them!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 10 servings | |
| Calories 352 | |
| Calories from Fat 243 | 69% |
| Total Fat 27.79g | 35% |
| Saturated Fat 16.23g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 120mg | 5% |
| Potassium 67mg | 2% |
| Total Carbs 20.47g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.26g | 0% |
| Protein 3.86g | 6% |
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