Galette des Rois (French King Cake)

Before you start

Galette des rois is the French king cake eaten around Epiphany in early January. Two discs of puff pastry enclose a layer of almond cream, and a small charm called a fève is hidden inside. Whoever finds it in their slice becomes king or queen for the day and wears a paper crown. In many families the youngest person sits under the table and decides who gets each slice, so no one can choose the piece with the charm.

The filling here is crème d'amande, a simple almond cream of butter, sugar, eggs and almond flour; mixing in a little pastry cream would turn it into frangipane, a lighter variation. The success of the galette depends on a tight seal and careful decoration. Egg wash only the top, score it with a sharp knife in a curved pattern without cutting through, and poke a few vents so steam escapes. Brushing the hot crust with syrup gives it a lacquered shine.

Ingredients

• Almond cream100 g (7 tbsp) unsalted butter — softened
• 100 g (½ cup) granulated sugar
• 2 large eggs (about 100 g) — room temperature
• 100 g (1 cup) almond flour
• 15 g (2 tbsp) all-purpose flour
• 1 tbsp dark rum — optional
• ¼ tsp almond extract — optional
• Pastry and finishing600 g (1.3 lb) all-butter puff pastry — chilled, in two equal pieces
• 1 fève (ceramic charm) or a whole dried bean
• 1 large egg yolk beaten with 1 tsp milk — for egg wash
• 30 g (2½ tbsp) granulated sugar — for the syrup
• 30 ml (2 tbsp) water — for the syrup

Method

1. Beat the butter and sugar until creamy. Beat in the eggs one at a time, then the almond flour, all-purpose flour, rum and almond extract until smooth. Chill for 20 minutes so it firms up.
2. Roll each piece of pastry to about 3 mm (⅛ in) thick. Using the template, cut one 24 cm (9½ in) disc for the base and one 25 cm (10 in) disc for the top. Chill the discs on parchment for 10 minutes.
3. Place the base on a parchment-lined sheet. Spread or pipe the almond cream into an even layer about 20 cm (8 in) across, leaving a 2 cm (¾ in) border. Press the fève into the cream near the edge, not in the center.
4. Brush the border lightly with water. Lay the top disc over, smoothing out air from the center outward, and press the edges firmly to seal. Scallop the edge by pressing the back of a knife in at short intervals.
5. Brush the top with egg wash, keeping it off the edges, and refrigerate for 30 minutes. Brush again and chill for 15 minutes more while the oven heats to 200°C (400°F).
6. With the tip of a paring knife, score a pattern of curved lines from the center to the edge without cutting through. Poke 5 small vent holes, one in the center and four around it.
7. Bake 15 minutes, then reduce to 180°C (350°F) and bake 25 to 30 minutes more, until well risen and deep golden all over, including the underside.
8. Meanwhile, boil the sugar and water for 1 minute to make a syrup. Brush it over the galette as soon as it comes out of the oven. Cool for 30 minutes and serve warm or at room temperature.

Tips for success

• Turn the top disc over before placing it. The cut underside rises more evenly than the rolled surface.
• Chill between every stage. Cold pastry gives a sharper pattern and a higher rise.
• Tell everyone there is a charm inside before serving, especially children.

Substitutions

Almond cream

Fold 100 g cooled pastry cream into the almond cream for frangipane, which is lighter and more custardy.

Almond flour

Ground pistachios or hazelnuts make a colored, more fragrant filling; use the same weight.

Fève

Use a whole almond or a dried bean if you do not have a ceramic charm.

Variations

Chocolate almond galette

Fold 60 g finely chopped dark chocolate into the almond cream.

Apple galette des rois

Spread a thin layer of thick applesauce under the almond cream for a fruity filling.

Troubleshooting

Filling leaked out the sides

The seal was weak or the almond cream reached the edge. Leave a clean 2 cm border, moisten it and press firmly.

Galette bulged in the middle

Air was trapped or there were no vents. Smooth out air when placing the top and poke steam holes.

The pattern disappeared

The pastry was too warm when scored or cut too deeply. Score cold pastry lightly with a very sharp tip.

Storage

Store the galette loosely covered at room temperature for up to 2 days, or refrigerate for up to 3 days because of the egg-rich filling. Reheat slices at 180°C (350°F) for 8 minutes. The assembled, unbaked galette freezes for up to 1 month; bake from frozen with 10 minutes added.

Safety notes

The fève is a choking hazard; tell guests before serving and supervise young children. Almond cream contains raw egg until baked. Contains tree nuts (almond), wheat, egg and milk.