Ready to make quick flaky pastry.
Now, I know that this is stepping dangerously into Walt's territory, but since we are approaching Epiphany, I'm going to talk about making galette des rois.
Baking in Big Berta.
Well, sort of. I'm going to tell you how to make a quick and easy version, that, although it won't be in the same league as Walt's and your local pâtissière's, is still a very acceptable addition to the post-Christmas table -- and the real thing is getting very expensive, so homemade is an economical option!
Just out of the oven.
Cut so you can see the filling.
Cut the lump of pastry in half and roll each half out until you can cut out a 25 cm circle from each. Spread one pastry circle with the almond filling up to a few centimetres from the edge. If you have a ceramic fêve, now is the moment to drop it in. Brush the bare pastry edge with egg wash, then lower the second pastry circle on top and seal well. Brush the top with more egg and bake for 25 minutes at 220°C.