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alette de rois probably combines some of my most favourite ingredients yet criminally I’ve never made it!? Puff pastry, almonds, frangipane, a cheeky splash of booze, not much else says Christmas like that for me. And not only is it a sweet comforting crowd pleaser its a festively appropriate one too….in France anyway. Traditionally eaten on Twelfth night to welcome those famous Kings around the festive season it is normally the hiding place for two figurines that when found by the lucky eaters crown them Kind and Queen for the day and the chance to make a wish. I had many wishes this year that I can’t confess its just a shame I forgot the figurines!

Eaten a little early I’ll agree but neither are we in France! Accompanied by homemade cinnamon ice cream and a warm spoonful of spiced apple compote this went down a treat. And you can barely call this cooking as it simply involves a round of shop bought pastry and a quick frangipane.

NOTE: You can spoon some of the apple jam onto the base of this pastry as an alternative to apricot jam or serve alongside as I did.

Serves 10

Galette

• 1 x block 500g puff pastry (I recommend you don’t use the ready rolled version – it doesn’t ‘puff’ and rise as much in my experience)
• 100g caster sugar
• 100g ground almonds
• 100g softened unsalted butter
• 50 g flaked almonds
• 2 eggs, beaten and 1 extra for glazing
• 1 tbsp/large splash cognac or dark rum
• 1-2 tbsp apricot jam

Cinnamon Ice Cream

• 1 can condensed milk
• 300ml single cream
• 1 tbsp ground cinnamon
• 1 vanilla pod, seeds scraped (reserve the pods for using to infuse a jar of caster sugar)

Spiced Apple Compote/Jam – recipe here

1. Start with the ice cream. Heat the single cream until just about to simmer then remove from the heat. Add the scraped seeds from the vanilla pod and whisk the cinnamon in thoroughly.
2. Whisk in the condensed milk and leave to the mixture to cool completely.
3. Freeze the ice cream in a tupperware container or dish. This is a non-churn ice cream but you may need to whisk after 3-4 hours when the ice cream should be nearly set but still loose to distribute any ground cinnamon that has risen to the surface. Freeze until set
4. For the galette, cut the pastry block in half and roll out each into a square about 25cm x 25cm. Use a plate or dish around 23cm in size (approx.) and cut out two discs. Place them on a parchment lined baking tray and chill in the fridge.
5. Meanwhile make the filling. Whisk the butter and sugar until combined, soft and fluffy in a food processor or using a hand blender.
6. Slowly add in the beaten egg and mix until combined followed by the cognac/rum.
7. Fold in the ground and flaked almonds until combined. Chill in the fridge for about 15 minutes.
8. When ready to cook remove all elements from the fridge. Spoon the apricot jam (or apple compote) onto the bottom of one of the pastry rounds leaving a 2cm border. Spoon on the frangipane, again leaving a 2cm border, slightly heaping the mixture in the centre.
9. Brush the 2cm border with beaten egg and place the second pastry round on top.
10. Press the edges together well to seal.
11. Using a knife, nick little slices into the edges to seal the pastry together and create a rough pattern. Finally score the top as seen in the pictures in a wheel affect.
12. Brush the galette with beaten egg and chill for 20 minutes in the fridge.
13. Meanwhile preheat the oven to 200°C. After 20 minutes, brush again with beaten egg for a golden coating and then cook in the oven for about 30-35 minutes until golden and cooked through.
14. Leave to cool slightly before dusting with icing sugar and serving alongside some creamy and festive cinnamon ice cream.