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1
For the pastry, sift the flour and salt into a large bowl.
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2
Cut in 3 ounces of butter with a sharp knife until the mixture resembles crumbs.
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3
Mix in enough water to make a non-sticky dough.
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4
Knead gently, cover and leave for 20 minutes.
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5
Roll out the pastry on a floured board to about 1/4-inch thickness.
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6
Dot it with one-third of the remaining butter cut into dice.
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7
Fold the pastry into three, like a letter, then again into three in the opposite direction.
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8
Cover in a cloth and refrigerate for 20 minutes.
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9
Repeat this process twice more and leave for another 20 minutes chilling before using.
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10
If you can't face all that fun, buy 1 pound of puff pastry instead.
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11
Divide the pastry in half.
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12
Roll each half into a round of about 9 inch diameter and let rest while you make the filling.
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13
Cream the butter and sugar together until light and fluffy.
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14
Whisk in 2 of the yolks, the almond essence, kirsch and the ground almonds.
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15
Work together until you have a smooth paste.
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16
Rinse a baking tray under cold water.
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17
Place one of the pastry rounds on the tray and spoon the paste onto it, leaving a 2-inch margin all around.
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18
Hide the bean or the other objects in the paste.
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19
Beat the remaining egg with a little water and paint the pastry margin.
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20
Place the second round of pastry on top and gently press edges together.
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21
Chill 45 minutes.
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22
Preheat the oven to 375F.
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23
Using a sharp knife make a lattice or star-shaped pattern on the pastry surface, but do not cut through the filling.
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24
Pinch the edges prettily together.
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25
Paint the top with the egg wash. Bake the galette for 30 to 40 minutes until the pastry is crisp and brown.
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26
Transfer to a rack and cool.
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27
Dust with icing sugar.
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28
When cool, serve with a gold crown on top (made with your own fair hands) and a glass of kirsch or some pudding wine.
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29
Eat and discover who will be king of the feast, then crown them!
