Galette des rois

Galette des Rois, also known as the French King Cake, is a traditional French pastry baked to celebrate Epiphany (6 January). The classic version consists of two layers of puff pastry filled with rich almond frangipane. Hidden inside the filling is a small dried bean, although nowadays it’s more common to use a whole almond or a tiny porcelain figurine of the Baby Jesus. Whoever finds the surprise is said to enjoy good luck for the year and earns the right to wear a special golden crown and become king (or queen) for the day. This elegant pastry is surprisingly simple to make, especially if you use ready-made puff pastry, as I did. Of course, homemade puff pastry will produce an even flakier, more buttery result with beautifully defined layers. However you make it, Galette des Rois smells incredible and tastes absolutely delicious.

Ingredients for the pastry:

• 2 sheets of ready-rolled puff pastry

The puff pastry should be well chilled. If previously frozen, thaw according to the package instructions, then keep refrigerated until ready to use.

Using a plate as a guide, cut one pastry sheet into a 21 cm circle. Cut the second sheet into a 23 cm circle, which will form the top layer and cover the filling. Place both pastry circles on baking paper and chill in the refrigerator while preparing the filling.

Ingredients for the almond filling (frangipane):

• 85 g unsalted butter
• 90 g icing sugar
• 1 large egg
• 70 g ground almonds
• 1 tablespoon plain flour
• pinch of salt
• 1 teaspoon vanilla extract or vanilla bean paste

All the ingredients should be at room temperature.

Beat the butter and icing sugar together until pale and fluffy. Add all the remaining filling ingredients and mix until smooth and fully combined.

You’ll also need:

• 1 egg yolk mixed with 1 tablespoon water, for egg wash

Remove the pastry circles from the refrigerator.

Spread the almond filling over the smaller pastry circle, leaving a 2.5 cm border around the edge. Lightly brush the border with water. Place the larger pastry circle over the filling and press the edges together firmly to seal. Neaten the edges, then make decorative notches all the way around at approximately 2.5 cm intervals. Brush the top with the egg wash, taking care not to let it run over the edges, as this can prevent the puff pastry from rising properly. Chill for 10 minutes, brush with a second coat of egg wash, then chill for another 10 minutes. Using the tip of a sharp knife, lightly score the traditional decorative pattern on the surface (there are many classic designs to choose from). Make 5–6 small steam holes in the top.

Bake in an oven preheated to 220°C, then immediately reduce the temperature to 200°C. Bake for 30–40 minutes, until the pastry is deeply golden, crisp and beautifully puffed. Serve warm or at room temperature.

Enjoy!

Recipe source: The Cozy Plum.