Galette des Rois
There are so many desserts that are typically served during holidays. For Thanksgiving, pumpkin pie is on top of the list. Now, come Christmas time, there are tons! But what about Epiphany or the day the Three Kings visited baby Jesus? This is when the so-called Galette des Rois or ‘King Cake’ is the star of the day.
It is a traditional French cake that is similar to the Mardi Gras king cake. Both of which are savory and have a pleasant surprise inside the filling.
What exactly is Galette des Rois? It is a French cake made of an irresistibly creamy almond filling between two flaky, buttery layers of puff pastry. Looking at this dessert, you might think at first that it is complicated to make. But the truth is, it is just a matter of placing the ingredients for the almond cream in a food processor. The paste will then be spread onto the puff pastry. As easy as that! It is much easier if you opt to use a store-bought puff pastry.
This traditional French cake usually served on Epiphany is made with flaky and buttery crust, plus a delicious creamy almond filling. You can make use of any filling as well, and you have the freedom to utilize a store-bought puff pastry for convenience.
Almond cream filling:
1/2 c. almond meal
1/4 c. granulated sugar
1 large egg
3 tbsp. butter (softened)
3/4 tsp. vanilla extract
1 tbsp. all-purpose flour
17 oz. puff pastry (thawed)
1 large egg (beaten)
2 tbsp. confectioners sugar
1 dried fava bean (optional)
- To make the almond cream filling, combine all the ingredients (almond meal, sugar, egg, vanilla extract, softened butter, and flour) in a food processor. Blend until a smooth and creamy paste is formed.
- Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
- Roll out the puff pastry sheets and cut out two 11-inch circles.
- Place the first circle on the prepared baking sheet and spread an even layer of the almond cream. Be sure to leave a 1-inch border around the edges.
- If using fava bean, add it at this point. Nestle it in the almond cream.
- Place the second disc on top of the filling and crimp the edges to seal the cake.
- Use a sharp knife to score a decorative pattern into the top layer of the pastry. Make sure though not to cut through the almond filling.
- Brush the galette with the beaten egg.
- Bake for about 15 minutes.
- Remove the cake from the oven and dust it with powdered sugar. Return to the oven and bake for another 10 to 12 minutes or until golden brown.
- Cool the cake for about 20 minutes.
- You can make the almond cream a few days in advance. Simply put it in an airtight container and refrigerate.
- Brushing the galette with the beaten egg is useful in order for you to achieve a golden crust.
If you opt to use a fève, do not forget to warn your guests. Make sure to prepare a ‘crown’ too. 🙂