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The chefs at Guyutes are giving you an infused version of a traditional European pastry for Christmas this year.



The King Cake is a recipe dating back centuries and a reference to the three wise men visiting the infant Jesus Christ. But, as always, along with a fava bean, the chefs at Guyutes — Matt Pryor and Jarrod Friedel — have hidden something else entirely inside their version.

“For this month, we’re gonna run something kind of like a Christmas-themed dessert,” Pryor said. “It’s a French dessert called galette des rois, which is a three kings cake. And it’s usually actually centered around the sixth of January because the sixth of January is considered the day that the three kings actually showed up to see, to meet Jesus.”

A fancy name doesn’t necessarily mean a complex recipe or lengthy bake. Creating the infused “budder” aside, the King Cake takes only about an hour to prep and cook.

Pryor recommends taking a 9-inch pan and tracing around it through the puff pastry dough with a sharp paring knife if you want a circular cake, but the shape is irrelevant.

“Some people like to do it in a rectangle or, if you want to go smaller into individual portions, you can also use like the size of a measuring cup on the bottom and just make mini versions of them,” he said.

“It actually works out perfectly compared to what I expected out of it. I was kind of worried,” Pryor said.


Gallet des rois

Almond cream filling:
1/2 cup almond meal
1/4 cup granulated sugar
1 large egg
3 tablespoons infused butter, softened
3/4 teaspoon vanilla extract
1 tablespoon all-purpose flour

17 ounces puff pastry, thawed
1 large egg, beaten
2 tablespoons confectioners sugar
1 dried fava bean (optional)

Combine almond meal, sugar, egg, softened butter, vanilla extract, and flour in the bowl of a food processor.

Blend to a smooth, creamy paste. Feel free to make this cream a few days in advance, then refrigerate in an airtight container.

Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.

Roll out sheets of puff pastry and cut out 2 (11-inch) circles. Place the first disc on the prepared baking sheet and spread an even layer of almond cream, leaving a one-inch border around the edges.

If you wish to include a fava bean, you can do so at this point. Simply nestle it in the almond cream.

Place a second puff pastry disc on top of filling, and crimp edges with a fork to seal the cake.

Using a sharp knife, score a decorative pattern into the top layer of pastry without cutting through to almond filling. Brush galette with beaten egg (this will create a golden crust).

Bake cake for 15 minutes. Remove from the oven and dust the cake with powdered sugar.

Return to the oven and bake for an additional 10 to 12 minutes, until the puff pastry becomes a deep golden brown. Allow the cake to cool for 20 minutes.

Budder recipe:

Set a double-boiler pot to medium heat

Add two sticks of butter to top bowl of double boiler. When butter melts, add decarboxylated cannabis and stir.

Let cannabis infuse melted butter for at least one hour.

Strain melted cannabis butter through a cheesecloth into a sealable container. Strain again if needed.

Dosage information:
28g x 20 percent THC
28g x 200 mg (percentage converted to decimal)
5600 x .088 (decarbing loss)
4928 x .80 (loss in infusion process)
3942.4 mg divided by 4 cups
985.6mg per cup
738.4 mg per ¾ cup
123 mg per serving

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