The galette des rois, celebrating Epiphany, the day the Three Kings (les rois) visited the infant Jesus, is baked throughout January in France. Composed of two circles of puff pastry sandwiching a frangipani filling, each comes with a crown and always has a trinket, called a fève, or bean, baked into it. It’s an invitation to gather, as much party game as pastry – if your slice has the fève, you get the crown and the right to be king or queen for the day.
Happily, the galette can be made to fit your schedule. The pastry circles can be cut, covered and refrigerated ahead of time as can the almond filling (it will keep for up to 3 days). And the whole construction can be made early in the day and baked when you’re ready for it. Tuck a ‘fève’ into the filling if you wish — warn your guests! — and, if there are children in the house, put them to work crafting a crown.
For the Almond Cream Filling:
1/2 cup almond flour
1/4 cup granulated sugar
1 large egg
3 tablespoons butter, softened
3/4 teaspoon vanilla extract
1 tablespoon all-purpos flour
For the Cake:
2 puff pastries
1 Porcelain fèves, optional shop here
1 large egg
2 tablespoons confectioners sugar
- Combine almond meal, sugar, egg, softened butter, vanilla extract, and flour in the bowl of a food processor or Kitchen Aid
2. Blend to a smooth, creamy paste. Feel free to make this cream a few days in advance, then refrigerate in an airtight container.
3. Preheat oven to 425 F. Line a baking sheet with parchment paper.
4. Roll out sheets of puff pastry and cut out 2 (11-inch) circles. Place first disc on prepared baking sheet, and spread an even layer of almond cream, leaving a 1-inch border around the edges.
5. If you wish to include a fève, you can do so at this point. Simply nestle it in the almond cream. I usually recommend placing it off center so it will end up in one of the slices! (the link to get some porcelain fèves is above)
6. Place second puff pastry disc on top of filling, and close edges with a fork to seal the cake. Et voila!
7. Finally, using a sharp knife, score a decorative pattern into top layer of pastry without cutting through to almond filling. Brush galette with beaten egg (this will create a golden crust).
8. BAKE THE CAKE. Bake cake for 15 minutes. Remove from oven and dust cake with powdered sugar.
9. Return to oven and bake for an additional 10 to 12 minutes, until puff pastry becomes a deep golden brown. Allow cake to cool for 20 minutes.
Here are beautiful serving sets inspiration!
Et voilà! Let me know if you try this Classic french recipe by commenting below or tagging us @ouiplease on instagram.
A Bientôt et Bon Appétit!
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