Galette de Rois – King’s Cake
Epiphany on January 6 celebrates the visit of the Three Wise Men to the infant Jesus. But more importantly, in France it’s the day we eat the “Galette des Rois“, the “frangipane” (almond custard style filling) filled cake!
Here’s an easy recipe which I have fine tuned, adjusted and enhanced for my family and friends…
Serves at least 8 people
Preparation: 20 min
Cooking time: 35 min
Ingredients:
2 sheets of Puff Pastry (bought frozen from the supermarket)
For the Frangipane filling:
200g Almond meal
1/2 tsp Almond extract
1 tsp Brown rum
80g Sugar
75g Softened butter
2 eggs
For the golden texture:
1 egg yolk
1 tbsp milk
Preparation:
Preheat oven to 160 degrees (fanforced) / 210 degrees (Thermostat 7 for conventional ovens)
Place one sheet of Puff pastry on a large oven rack layered with baking paper (cut off the corners of the pastry sheet so that you end up with an approximately 20cm diameter disc), and make a few holes using a fork.
Prepare the Frangipane filling: In a mixer bowl, combine sugar, butter and almond meal until crumbles form. Add the eggs one by one and then add the almond extract. Continue mixing until you obtain a creamy texture.
Spread the Frangipane cream over the first layer of pastry, leaving a 2cm gap with the edge of the pastry sheet.
Cover with the second sheet of pastry and wet the edge with a tiny amount of water to glue the 2 sheets together.
Make a few holes on the top layer using a folk and gently draw lines and squares using a knife (make sure the blade doesn’t go through the pastry!).
Finish off by mixing in a bowl the egg yolk with the milk. Using a pastry brush, cover the entire top layer. This will ensure the pastry turns gold while cooking.
Place your artwork in the oven and bake for 35 minutes (or up to 45 minutes for some ovens).
I recommend to serve it warm.
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