Galette des Rois

Method

For the Inverse Puff Dough

1. In a stand mixer fitted with the dough hook, combine the water, salt, and flour on low speed until the dough comes together, stopping as needed to scrape the sides and bottom of the bowl. With the mixer running, add the butter a piece at a time. Once incorporated continue to mix on low speed for 5 minutes, until the dough comes together in a sticky and rough mass that is still rather shaggy. Remove the dough to the work surface and knead by hand until just a little bit smoother. It will still be sticky. Wrap completely in plastic wrap and refrigerate for 1 hour.

For the Butter Block

1. Set a 16-by 12-inch piece of parchment paper on the work surface. Fold in half (short side to short side) and then open back up.
2. In the stand mixer with the paddle, add the butter followed by the cake flour, and mix on medium speed until a smooth paste. Using a spatula, transfer to one side of the parchment paper and fold the other side over the top. Wrap the butter in the parchment paper with plastic wrap to keep the butter contained. Using a rolling pin, shape the butter into an 8-by-12-inch block with even thickness. Refrigerate for 10 minutes to firm up.
3. Ideally the butter goes into the refrigerator when the dough comes out, giving the dough 10 minutes to warm up and the butter 10 minutes to cool down. The goal is to have the dough and butter at about the same temperature.

To Lock in and Laminate the Dough

1. Lightly flour the work surface. Unwrap the butter block and keep nearby.
2. Using your fingers, shape the dough into an 8-by-6-inch rectangle and place on one half of the butter block. Gently flour and roll just a bit to ensure it is at an even thickness. Fold the uncovered half of the butter block up and over the dough to encase the dough. Pinch the edges to fully enclose and “lock in” the dough.
3. Adding flour as needed, turn the dough so that a short side is facing you. Press the encased dough with the pin to begin to flatten, then roll into a 10-by-16-inch rectangle, adding flour as needed. Fold the dough into thirds by bringing one side towards the center and then folding the other side over to cover, as if folding a letter. Turn the folded dough ninety-degrees and roll into a 10-by-16-inch rectangle again. Repeat the letter fold. Cover the dough and refrigerate for 1 hour.
4. Repeat the rolling and letter fold. Turn the dough ninety-degrees and repeat the rolling and letter fold one more time. Cover and refrigerate for at least 1 hour before using.

For the Frangipane

1. Whisk the almond and all-purpose flours with the salt and keep nearby. In the stand mixer with the paddle (or in a large bowl with a wooden spoon) mix the butter and sugar on medium speed until smooth. Scrape down the sides of the bowl and the paddle. Add the eggs, one at a time, mixing until combined. Scrape again. Add in the almond extract and mix again. Lastly, add the flour mixture and mix until combined, smooth and a pipable consistency. Transfer to a piping bag fitted with a plain, medium-sized round tip.

To Assemble and Bake

1. Cut the dough in half. Leave half on the work surface for the galette. Wrap the remaining dough well and reserve for another use; refrigerate for up to a week or freeze for up to 1 month.
2. Line a perforated baking sheet with a perforated baking mat or a traditional baking sheet with parchment paper. Divide the dough for the galette in half. Gently flour the work surface. Roll each piece into a rough 12-to 13-inch circle. Remove the baking mat or parchment paper to the work surface and set one of the circles on top. (If one of the rounds is slightly larger, save it for the top.) Brush egg wash in a 1½-inch border just along the inside edge of the circle. Starting in the center, pipe the frangipane in a spiral, stopping at the border of egg wash. If there is frangipane remaining pipe a second spiral on top of the first. Use a spatula to smooth the frangipane to an even depth.
3. (Option. Place the whole almond into the frangipane to act as a feve, the prize for the finder in the king’s cake.)
4. Lay the second circle on top of the frangipane. Using your hands, smooth the dough and encase the frangipane leaving a ½-to-1-inch skirt of dough around the frangipane. Set a guide (a cake ring or pan) on top and press gently, without breaking through, to mark the circle. Use the larger 1-inch opening of a piping tip to gently mark the edge of the dough skirt, marking with half-moons and creating a flower pattern. Then, using a sharp paring knife, gently trim to cut the flower pattern. Slide back onto the baking sheet and put the tart in the freezer for 5 minutes to firm up.
5. Because of the size of the tart and to ensure proper rise of the petals, carefully lift the galette on the baking mat onto the underside of the baking sheet, or if you have one onto a cookie/baking sheet with no sides. Brush the top with egg wash, being careful not to let the wash run down the sides of the dough. Using the paring knife, gently score the top of the dough in a decorative pattern, being careful not to cut all of the way through. Add a few vents by scoring completely through the top. Refrigerate while the oven preheats.
6. Preheat the oven to 400°F regular or 375°F convection. Using the paring knife, make ½-inch slits in the middle of the galette using the existing lines as guides. Bake for 30 to 35 minutes or until the dough has puffed and the galette is a deep golden brown.