Description
A Galette des Rois, or King’s Cake, is a delightful French pastry traditionally enjoyed around Epiphany. Its golden puff pastry crust envelops a rich almond frangipane filling, with a hidden fève inside that promises royalty for a day to whoever finds it. This galette not only marks a festive tradition but also brings a taste of French elegance to any celebration.
Ingredients
For the Frangipane Filling:
1 1/2 cup (150g) almond meal
1/2 cup (100g) sugar
1/2 tsp salt
zest of 1/2 orange (organic)
3 1/2 ounces (100g) unsalted butter, cubed, at room temperature
2 large eggs, at room temperature
1/8 teaspoon almond extract
To Assemble:
2 puff pastry sheets (450g; 225g each)
A fève (or a whole almond, if you can’t find one)
1 egg yolk
1 teaspoon milk
Instructions
For the Frangipane Filling:
In a medium bowl, combine almond meal, sugar, salt, and orange zest. Add butter and cream all ingredients until fully incorporated.
Stir in eggs one at a time, followed by almond extract. Cover and chill for at least 15 minutes or up to 3 days.
To Assemble:
Thaw puff pastry sheets and roll out into 9 1/2 inch circles on a lightly floured surface. Chill for at least 30 minutes.
Lay one pastry circle on a parchment-lined baking sheet. Spread the filling in the middle, leaving a 1-inch border.
Place a fève in the filling. Brush the border with water, cover with the second pastry circle, and seal edges.
Flute the sides, brush with a mix of egg yolk and milk, and score the top. Poke a hole in the center to allow steam to escape.
Bake at 350°F (175°C) for 30 minutes until golden. Cool on a rack.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
Nutrition
- Calories: 350