Maxime

The galette des rois (which translates to ‘cake of kings’) is an early January tradition celebrating Epiphany that I grew up with. My parents would always make one on the first Sunday of the year. A fève (small ceramic figurine) is hidden inside before baking and whoever finds it becomes royalty for the rest of the day!

While the frangipane filling is fairly simple with almond flour as the main ingredient, it is delicious and not overly sweet, which makes you want to keep on eating it!

INGREDIENTS FOR GALETTE DES ROIS

• Pâte feuilletée: a flaky light pastry made from a laminated dough composed of dough and butter. Check our some of our recipes using puff pastry like Bánh Patê sô (Vietnamese meat pastry) and Smoked salmon & Boursin puff pastry bites.
• Almond flour
• Sugar
• Butter
• Eggs
• Fève: a small ceramic figurine. You can find a LOT of options on the Internet, including the ones we bought on Etsy.

DIRECTIONS FOR GALETTE DES ROIS

1. In a large bowl, add the almond flour, sugar, butter (cut in small pieces), and eggs.
2. Mix with a spatula until well combined and smooth- this will take a few minutes since the butter must be broken down little by little.
3. On a baking sheet covered with parchment paper, roll out your first sheet of puff pastry.
4. Spread evenly the filling while leaving a 1-cm space on the edge.
5. Place the ‘fève’ on top of the filling and gently press it down, at an equal distance from the center and the edge.
6. Add a little bit of water all around the edge of the puff pastry (the 1-cm space that we left empty). This will help to seal the two sheets of puff pastry together.
7. Cover with the second sheet of puff pastry and seal the edge by pressing with your fingertips or with a fork.
8. Set aside in the fridge for 30 minutes.
9. Take the galette out of the fridge.
10. Using the tip of a knife or a razor blade, create your design- see our picture for inspiration, or google it!
11. Prepare the egg wash – egg yolk whisked with a little bit of water – and brush on the galette.
12. Bake at 175°C/350°F for 30 min or until golden.
13. Let the galette cool down to room temperature before serving. Bon appétit !

Galette des Rois • French King Cake

Course: DessertCuisine: FrenchDifficulty: Easy

Makes

1

galette

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Puff pastry cake with a frangipane (almond flour & butter) filling. Made and served during the celebration of Epiphany every January.

Ingredients

• 2 sheets 2 ‘pâte feuilletée’ (puff pastry)

• 180 g 180 almond flour

• 120 g 120 sugar

• 70 g 70 butter (at room temperature)

• 2 2 eggs

• 1 1 egg yolk (for egg wash)

• 1 1 fève (ceramic figurine)

Directions

• In a large bowl, add the almond flour, sugar, butter (cut in small cubes), and eggs.
• Mix with a spatula until well combined and smooth- this will take a few minutes since the butter must be broken down little by little.
  Note: you will probably still have small pieces of butter in the bowl, which is fine since they will eventually melt when baking.
• On a baking sheet covered with parchment paper, roll out your first sheet of puff pastry.
• Spread evenly the filling while leaving a 1-cm space on the edge.
• Place the ‘fève’ on top of the filling and gently press it down, at an equal distance from the center and the edge.
• Add a little bit of water all around the edge of the puff pastry (the 1-cm space that we left empty). This will help to seal the two sheets of puff pastry together.
• Cover with the second sheet of puff pastry and seal the edge by pressing with your fingertips or with a fork.
• Set aside in the fridge for 30 minutes.
• Take the galette out of the fridge.
• Using the tip of a knife or a razor blade, create your design- see our picture for inspiration, or google it!
• Prepare the egg wash – egg yolk whisked with a little bit of water – and brush on the galette.
• Bake at 175°C/350°F for 30 min or until golden.
• Let the galette cool down to room temperature before serving. Bon appétit !

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