Galette des Rois

Method

1. Preheat oven to 190°C fan-forced (210°C conventional). Unroll defrosted pastry sheets, cut a 20cm circle for the base from one sheet and a 22cm circle for the top out of the other sheet. Refrigerate for 30 mins to firm up the pastry.
2. For the filling place the butter and sugar in the bowl of an electric mixer with paddle attachment in place. Cream on medium speed for 1-2 minutes, until light, reduce speed to low and gradually add the beaten eggs (don’t worry if the mixture curdles at this stage), followed by the cornflour and almond meal, beat on low speed until combined and finally add the brandy (if using). Set aside until the pastry is chilled.
3. Place the smaller circle of pastry on a lined baking sheet. Spoon the frangipane filling into the center, then spread the cream into an even circle with a palette knife leaving a 2cm border.
4. Combine the egg yolk and cream. Brush the beaten egg yolk around the border edge and carefully top the mixture with the second circle of pastry. Press gently to expel all the air and, using your thumb, seal the pastry all around the edge. Brush the Galette with beaten egg yolk and cream (reserve remaining egg yolk & cream). Chill the galette for an hour to firm up the pastry
5. Remove from fridge and brush with beaten egg yolk and cream again, then using a sharp knife, trim the edge of the galette to an even circle. With the back of a paring knife, crimp the outside edge of the pastry all around. Start from the center of the galette lightly score the pastry at intervals in a semi-circular pattern right up to the edge of the pastry. Bake in preheated oven for 45 minutes, leave to rest for 10 minutes before serving.

The pastry trim can be used to create another dish such as sausage rolls or pin wheels.