Classic Almond King Cake (Galette des Rois) – Page 2 – Recette
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Classic Almond King Cake (Galette des Rois)

  1. Seal the galette. Lightly moisten the bare edge of the pastry with cold water. Place the second sheet of puff pastry on top, pressing gently around the filling to remove any trapped air. Seal the edges firmly with your fingers, then chiqueter the border by making small indentations with the back of a knife. This both decorates and strengthens the seal.

    For a perfectly flat and even surface, carefully flip the galette upside down so the smooth underside becomes the top.

  2. Glaze and decorate. In a small bowl, dilute the egg yolk with a little water and brush it evenly over the top of the galette, taking care not to let it drip down the sides. Refrigerate the galette for 30 minutes; this resting time firms up the pastry and makes it easier to decorate cleanly.

    Remove from the refrigerator and apply a second layer of egg wash. Using the tip of a knife, gently score decorative patterns on the surface—such as a spiral or lattice—without cutting through the dough. Make a few small steam holes to allow moisture to escape during baking.

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