This is one of my favorite culinary French tradition: the Galette des Rois or French Kings Cake! Not only is it a very jovial tradition, a good reason to get together with family or friends, but the traditional Galette des Rois is also a terribly good cake!
Prep Time 15 minutesmins
Course Cake
Cuisine French
Servings 8
Calories 475kcal
Equipment
1 fève
1 paper crown
Ingredients
For the Galette des Rois
2puff pastriesround
1egg yolk
For the crème pâtissière
1egg
25gsugar
1/2vanilla bean or vanilla extract
12gcornstarch
125mlmilk
For the almond cream
75gbuttersoft
50gsugar
1egg
75galmond flour
10gcornstarchoptional
2clrumoptional
Instructions
PREPARE THE CRÈME PÂTISSIÈRE
Whisk an egg with vanilla and sugar, add the cornstarch, whisk again. Warm up the milk in a small pot and pour it into the egg mixture. Whisk well and pour back to the pot. Cook on medium heat stirring continuously until the cream has thicken. Let cool while you prepare the rest.
PREPARE THE FRANGIPANE
Mix the soft butter and sugar with a spatula in a small bowl. Add the egg, almond flour, cornstarch (optional) and rum (optional). To make the filling for the galette, also called frangipane, mix the crème pâtissière with the almond cream.
ASSEMBLE
Place a first round sheet of puff pastry on a baking tray covered with baking paper. Spread the frangipane on the puff pastry, leaving 2 cm (0,5 – 1 inch) of free edge. Hive the fève onto the frangipane, preferably closer to one of the edge of the galette than towards the center. Place the second puff pastry on top. Press the edges of both puff pastries together to seal them.
DECORATE
Mix the egg yolk with a few drops of cold water. Brush the egg yolk over the galette. Use the tip of a sharp knife, without pushing too hard to create a decorative pattern on the top of the pastry.
BAKE
Bake the Galette un the oven for 35 minutes at 180 °C (350 °F)until the top of the galette becomes golden brown. Place the Galette on a cooling rack before serving.