Galette des Rois (King's Cake)
A simple pastry dessert brimming with almond cream, galette des rois is the traditional food for Épiphanie in France (January 6). This is a family recipe courtesy of Caroline's mom and lovingly translated by Caroline for Courier viewers to enjoy and try at home!
Equipment
- Mixing Bowl or Electric Mixer
- Oven
- Pastry Brush
- Scoring Knife or a light touch with a traditional knife!
- Pie Pan
Ingredients
- 2 pastry puffs
- 120 g sugar
- 60 g butter
- 3 eggs 2 for almond cream; 1 for dough brush/wash
- 1 fève a trinket or bean of choice
Instructions
Almond Cream Prep (Frangipane)
- Mixing by hand or using an appliance (KitchenAid or similar), whisk the sugar and butter until it becomes a cream
- Add almond powder to the mixture and mix.
- Add two eggs one by one while continuing to beat the mixture.
Dough Prep (Galette)
- Roll a pastry puff into a circle and place into a pie pan.
- Leaving a 2 cm outer rim, spread the almond cream onto the pastry puff.
- Put the fève into the cream. (Be sure to tell anyone eating this if there's an inedible surprise!)
- Wet the outer rim of the dough and place the second pastry puff on top of the cream.
- Use your finger to gently seal the sides of the puffs.
- Beat the remaining egg in a separate bowl and brush the top of the dough. You may wish to save some of the remaining egg wash in the fridge for a second browning prior to baking.
- Let the cake rest in the fridge (not freezer) at least 30 minutes.
Oven Prep
- Heat the oven to 350 degrees Fahrenheit.
- Without cutting the dough through, use a blunt knife or other scoring utensil to create a preferred design on the top of the dough (e.g., flower, sun, snowflake).
- Brush beaten egg over the dough a second time.
- Cook in the oven at 350 degrees Fahrenheit for approximately 35 minutes.
- Let cool. Serve or refrigerate.