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Galette Des Rois - French King Cake

The French have been serving up this recipe every year on January 6th, the 12th day of Christmas to celebrate the Epiphany, the three kings feast. It is two layers of flakey puff pastry filled with almond cream.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill Time 1 hour 30 minutes
Course Brunch, Dessert, High Tea, Pie, Sweet tooth, Tart, tea time
Cuisine French
Servings 8 people

Equipment

  • Mixing bowls
  • Rubber spatula
  • Pastry brush
  • Baking paper
  • Baking tray
  • Knife

Ingredients
  

Puff pastry -

  • 400 gm puff pastry I used all butter store bought puff pastry but rough puff would work too

Almond cream -

  • 80 gm butter
  • 80 gm icing sugar
  • 80 gm almond flour
  • 1 whole egg
  • 1 egg yolk
  • 1 tbsp dark rum
  • 1 tsp vanilla
  • Pinch of salt

Glaze -

  • 1 egg yolk
  • 1 tbsp heavy cream

Instructions
 

  • To make the almond cream, mix al the ingredients in a bowl with a rubber spatula until smooth, place in the fridge until needed. You can do this step the night before and store the filling in an air tight container.
  • Unroll the puff pastry sheet and cut a 20 cm size circle with a sharp knife, transfer to a baking paper and place in the fridge.
  • Now cut a 22cm size circle with a shape knife, transfer to a baking paper and place in the fridge.
  • To make the glaze, beat the egg yolk and cream until smooth, set aside.
  • Place the smaller sheet on a baking tray and fill it with the almond cream, leaving a 2 cm border around the edge of the dough. Smooth out the top.
  • Egg wash the edge and cover with the larger puff pastry dough, using your fingers seal the two pieces of dough together well and transfer to the fridge for 30 minutes or until it is firm to the touch.
  • Egg wash the top generously and crimp the edges of the galette with the back of a knife. Make an incision in the center of the top layer and gently score the top.
  • Transfer to the fridge and let it chill for 15 mins. In the mean time preheat the oven to 180℃.
  • Bake the galette for 45-50 minutes until it has puffed up, golden and dry to the touch. Let it cool down for 10 minutes before dusting with icing sugar, slicing and eating.

Notes

  • I have mainly followed Raymond Blanc’s recipe, which I have linked here for you.
  • Allowing the puff pastry to always be chilled/cold ensures a flakey pastry once baked so if you live in a hot climate, make sure to let the pastry chill before baking.
  • If you have a puff pastry block, you will need to roll it out to 1/4 th inch thickness, I used pre rolled sheets.
  • Check out the pro tips above for all the details.