Galette des Rois (French King’s Cake)

Ingredients

• 2 sheets All-butter puff pastry (About 14 oz / 400 g total; thawed but kept cold)
• 0.5 cup Unsalted butter (Softened to room temperature)
• 0.5 cup Granulated sugar
• 1 cup Almond flour (Finely ground blanched almonds)
• 2 Large eggs (One for the frangipane and one for the egg wash)
• 1 tsp Vanilla extract
• 0.5 tsp Almond extract (Optional, for a more pronounced almond flavor)
• 0.25 tsp Fine sea salt
• 2 tbsp Apricot preserves (Optional; spread in a very thin layer beneath the frangipane)
• 1 Fève or food-safe decorative charm (Optional; never use a non-food-safe object)
• 1 tbsp Powdered sugar (Optional, for finishing)

Steps

1. 1

   Thaw the puff pastry according to the package directions, keeping it cold and pliable rather than warm. Line a baking sheet with parchment paper.

2. 2

   Make the frangipane. Beat the softened butter and granulated sugar in a bowl until pale and creamy, about 2 minutes.

3. 3

   Add one egg, the almond flour, vanilla extract, almond extract if using, and salt. Mix until smooth and evenly combined. Chill the frangipane for 20 to 30 minutes so it is firm enough to spread.

4. 4

   On a lightly floured surface, roll each puff-pastry sheet into a smooth round about 10 to 11 inches (25 to 28 cm) in diameter. Transfer one round to the prepared baking sheet and keep both pastry rounds cold.

5. 5

   If using apricot preserves, spread them in a thin layer over the center of the pastry, leaving a 1-inch (2.5-cm) border uncovered. Spoon the chilled frangipane over the preserves and spread it evenly within the border.

6. 6

   Place the fève or food-safe charm inside the filling, toward the outer edge rather than directly in the center. Do not use a hard, non-food-safe object.

7. 7

   Brush the exposed pastry border lightly with water. Place the second pastry round over the filling and press around the edge to seal, taking care not to trap air. Trim the edge into an even circle if needed.

8. 8

   Crimp or flute the sealed edge with a fork or the back of a knife. Refrigerate the assembled galette for at least 30 minutes, until the pastry is thoroughly chilled and firm.

9. 9

   Heat the oven to 400°F (200°C). Beat the remaining egg with a teaspoon of water, then brush a thin, even layer over the top of the chilled galette, avoiding the cut edge so the layers can rise.

10. 10

    Use the tip of a sharp knife to score a decorative sunburst or curved pattern on the top, without cutting all the way through the pastry. Make a few very small vents in the design to release steam.

11. 11

    Bake at 400°F (200°C) for 15 minutes. Reduce the oven temperature to 350°F (175°C) and continue baking for 25 to 30 minutes, until deeply golden, puffed, and fully crisp. If the top browns too quickly, loosely cover it with foil.

12. 12

    Cool the galette on the baking sheet for at least 20 minutes before slicing. Dust with powdered sugar if desired and serve warm or at room temperature.

Notes

The source excerpt states that galettes des rois are traditionally baked in France in January for Epiphany and that a small fève is hidden in the frangipane. This recipe is reconstructed because the provided page excerpt contains no ingredient quantities or method. Serve with the warning that the person who finds the charm traditionally becomes king or queen for the day; use only a food-safe charm.

Nutrition per serving

• dessert
• French
• baked
• pastry
• almond
• Epiphany
• vegetarian
• holiday