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Galette des Rois
Galette des Rois
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
French puff pastry cake with almond frangipane filling to celebrate Epiphany.
Ingredients:
  • 0.25 cup almond paste
  • 3 tablespoons unsalted butter, softened
  • 2 tablespoons all-purpose flour
  • 1 pinch salt
  • 1 (17.25 ounce) package frozen puff pastry, thawed
  • 1 dry kidney bean
  • 1 egg, beaten
  • 1 tablespoon confectioners' sugar for dusting
Instructions:
  • Prepare the frangipane filling: In a food processor or blender, combine almond paste with half of the sugar until well blended. Add butter and the rest of the sugar; blend until smooth. Mix in 1 egg, vanilla extract, almond extract, flour, and salt. Set aside.
  • Preheat the oven to a toasty 425 degrees F (220 degrees C) and line a baking sheet with parchment paper.
  • Roll out puff pastry into an 11-inch square and avoid overworking it. Use a pie plate to trace an 11-inch circle, then transfer it to a baking sheet. Repeat with the second sheet of pastry and refrigerate both.
  • Place the almond frangipane filling in the center of one pastry sheet on the baking sheet, leaving a 1 1/2-inch margin around the edges. Press the bean or fève into the filling. Top with the second pastry sheet, pressing the edges to seal. Brush the galette with beaten egg, create a crisscross pattern with a knife, and then make small slits on top for steam to vent while baking.
  • Bake in a preheated oven for 15 minutes without opening the door. Remove and sprinkle with confectioners' sugar. Bake for another 12-15 minutes until deep golden. Cool on a wire rack.
  • Carefully place a shimmering paper crown atop the cake to be presented to the lucky finder of the bean or fève. Serve the cake either warm or chilled.

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