Galette des Rois, or King Cake, is a traditional French pastry made to celebrate Epiphany on January 6th. This flaky, golden dessert is often filled with a creamy frangipane, a blend of almond cream and pastry cream, and topped with a beautiful, crisp, golden-brown crust. It’s also a fun tradition where a small figurine, known as a fève, is hidden inside, and the person who finds it is crowned king or queen for the day. Here’s how to make the perfect Galette des Rois with frangipane filling.
Ingredients:
For the pastry:
- 2 sheets of puff pastry (store-bought or homemade)
- 1 egg, for egg wash (optional)
For the frangipane filling:
- 100g (1/2 cup) unsalted butter, softened
- 100g (1/2 cup) caster sugar
- 100g (1 cup) ground almonds
- 1 large egg
- 1 tbsp all-purpose flour
- 1 tsp vanilla extract
- A pinch of salt
- 50g (1/4 cup) pastry cream (optional, for a richer filling)
- A fève (optional, a small figurine or bean for the tradition)
Instructions:
1. Prepare the Frangipane Filling:
- Make the almond cream: In a mixing bowl, beat together the softened butter and caster sugar until light and fluffy. This will take about 3-4 minutes with a hand mixer or stand mixer.
- Add the ground almonds: Stir in the ground almonds until well combined.
- Incorporate the egg: Beat in the egg, followed by the flour, vanilla extract, and a pinch of salt. Continue to mix until smooth.
- Optional pastry cream: If you want a richer filling, you can add 50g (1/4 cup) of pastry cream to the almond mixture. This will give a creamy texture and more depth of flavor. If you don’t have pastry cream on hand, you can simply use the almond cream as is.
- Chill the filling: Refrigerate the frangipane filling while you prepare the pastry to keep it firm and easier to work with.
2. Prepare the Puff Pastry:
- Roll out the puff pastry: If using store-bought puff pastry, unroll the sheets and place them on a lightly floured surface. If you’re using homemade puff pastry, roll it out to about 3mm thick.
- Cut to shape: Using a round cake tin or a large plate, cut two circles of pastry (about 9-10 inches in diameter). One will be the base, and the other will be the top.
- Keep the pastry cold: Once you’ve cut the circles, refrigerate them for 10-15 minutes to prevent the pastry from becoming too soft when handling it.
3. Assemble the Galette des Rois:
- Place the first circle of pastry: On a baking sheet lined with parchment paper, place the first pastry circle. This will be the bottom layer.
- Spread the frangipane: Spoon the chilled frangipane filling onto the center of the pastry circle, leaving about a 1-inch border around the edges. Be careful not to spread the filling all the way to the edge, as the pastry needs space to puff up and seal.
- Add the fève: If you’re using a fève, hide it somewhere in the frangipane filling (make sure to warn guests not to bite into it).
- Place the second circle on top: Lay the second circle of puff pastry over the filled base. Press the edges together gently to seal the two layers. You can use a fork to crimp the edges or fold them over slightly to create a decorative border.
- Egg wash the pastry: Beat the egg and brush it over the top of the galette. This will give the pastry a golden, glossy finish. Be sure to score the top lightly with a knife in a decorative pattern (traditionally, it’s a spiral or crisscross pattern) to allow steam to escape during baking.
4. Bake the Galette des Rois:
- Preheat the oven: Preheat your oven to 375°F (190°C).
- Bake: Place the assembled galette in the oven and bake for 25-30 minutes or until the pastry is puffed up and golden brown. If the top is browning too quickly, you can cover it loosely with foil and continue baking.
- Cool: Once baked, remove the galette from the oven and let it cool for a few minutes before serving. The pastry will crisp up further as it cools.
5. Serve:
- Slice the galette into wedges and serve. Traditionally, the galette is eaten with family or friends on Epiphany, and the person who finds the fève is crowned “king” or “queen” for the day.
Tips for the Perfect Galette des Rois:
- Chill the filling and pastry: Keeping the pastry and filling cold will help ensure that the galette holds its shape and puffs up properly during baking.
- Use high-quality puff pastry: The success of a galette lies in its crisp, flaky layers, so using a good puff pastry will make a big difference. If you have the time and inclination, homemade puff pastry will make your galette even more special.
- Make-ahead option: You can make the galette a day ahead and store it in the fridge. Just bake it the next day before serving.
- Customize the filling: If you prefer a slightly different flavor, you can add a tablespoon of rum or almond extract to the frangipane or add a few tablespoons of chopped chocolate to the filling for a twist.
Making a Galette des Rois with frangipane filling is a delicious and fun way to celebrate a traditional French holiday. With its flaky crust and creamy, almond-flavored filling, this pastry is sure to be a crowd-pleaser. Whether you follow the tradition of the fève or simply enjoy the delicious flavors, this galette is a wonderful addition to any occasion.