Some history :
A tradition from the past century, the Epiphany cake is marketed in France from Christmas to the Epiphany day on January, 6th of the next year.
For 8 persons :
500 grams puff pastry,
125 grams unsalted butter,
125 grams caster sugar,
3 tablespoons uf Rhum or Amaretto,
125 grams freshly ground almonds,
1 Chinaware baby figurine.
Divide the pastry in half,
Roll each half into a round of about 30 cm diameter and let rest while you make the filling.
The pastry must have reached the room temperature,
Cream the butter and sugar together until light and fluffy,
Whisk in 2 of the eggs, the Rhum or Amaretto and the ground almonds,
Work together until you have a smooth paste,
Rinse a baking tray under cold water,
Butter the inside bottom,
Place one of the pastry rounds on the tray and spoon the paste onto it, leaving a 5 cm margin all around,
Hide thefigurine in the filling.
Beat the remaining egg with a little water and paint the pastry margin,
Place the second round of pastry on top and gently press edges together.
Preheat the oven to 375 degrees,
Use a sharp knife to make a lattice or star-shaped pattern on the pastry surface, but do not cut through the filling,
Pinch the edges prettily together
Paint the top with the third egg wash,
Bake the galette for 30 to 40 minutes until the pastry is crisp and brown. Transfer to a rack and let it cool down.
Decorate with a gold crown on top
Eat and discover who will be King or the Queen of the feast, then crown him or her !
Caution : do not swallow the figurine !!!