How to Make a Galette des Rois the French King’s Cake
January 6th, or Epiphany, is the day we eat the delicious Galette des Rois or King’s Cake in France. As a sweetener, parents (or the pastry shop) hide a small figurine sandwiched among the warm rum-scented layers of frangipane (almond cream) and puff pastry. The figurine, also known as a fève, was historically a small bean but changed to a ceramic figurine sometime in the late 1800s. Whoever finds the fève (if they haven’t broken a tooth) gets to wear a crown and be king or queen for the day! The best news is that you don’t have to wait until January 6th for this delicious dessert. It is called almond pithivier the rest of the year.
Here is my step-by-step video on how to make a Galette des Rois.
Galette des Rois (King's Cake)
A delicious cake filled with almond cream. Try this recipe for your next dinner party!
Equipment
- 1 mixing bowls, stainless steel small
- 1 silicone baking mat set or sheet of parchment paper
Ingredients
For the Pastry:
- 2-10 inch Circles about 1/8 inch thick of all-butter puff pastry — Preferably use an all-butter version, but Pepperidge Farms will do in a pinch
- 1 larg egg beaten
- 1 Fève bean, figurine, stone
For the Frangipane (Almond Cream):
- 1 cup almond flour (almond meal)
- 1/2 cup granulated sugar
- pinch sea salt
- 1 stick of unsalted butter 4 ounces
- 2 large eggs
- 1 orange zested
- 1 ounce Dark Rum
- 1 tsp almond extract
Instructions
- To make the frangipane, in a food processor, process the almond flour, sugar, salt, butter, eggs, orange zest, rum, and almond extract together until very smooth, about 30 seconds. If you don’t have a food processor, you can mix it by hand, but it will take much longer and the final consistency will be a little coarser.
- Line a rimmed baking sheet with a silicone baking mat or sheet of parchment paper. Place the puff pastry circles on the prepared baking sheet. Brush the outer edge of 1 puff pastry circle with your beaten egg. Spoon the frangipane into the center of 1 circle. Evenly spread out, leaving a 1-inch border free and clear of any frangipane. If you are putting in a fève do so now. Make a little secret mark on the galette to be sure your little one gets the feve (and so no one breaks a tooth). Place the second circle of puff pastry over the top and press down to seal the edges.
- Put two fingers on the 1-inch border facing out from the center of the galette and draw the backside of a butter knife towards you. This simple technique will create a visually stunning border that will elevate your pastry-making to an art form. Next, place the galette into your refrigerator for 1 hour.
- Preheat the oven to 400°F (200°C).
- Cut a pattern into the top of the galette using the backside of a paring knife. Classically, it is semi-circles spiralling out of the center. This is solely for show and does not affect the final flavour so you can skip it. Be sure to score the top and not cut through the dough. Brush the top with the beaten egg, then bake until golden brown, about 30 minutes.
- Serve warm or at room temperature.
Tried this recipe?Let us know how it was!
Additional Cakes to Try:
Olive Oil and Lemon Cake
A simple and delicious cake to share with friends and family!
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Almond and Fig Cake
This cake is quick to prepare. It is a sweet treat that is perfect with a hot cup of coffee or tea or just as lovely with some wine. Delicious, and even better still, enjoyed with friends and a glass of wine
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Lavender Lemon Cake
Enjoy the hint of lemon and lavender in this delicious cake. The recipe is lightly adapted from a version featured in the National Post on September 8, 2001.
Check out this recipe
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