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Galette des Rois with Frangipane

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5 from 5 reviews

Celebrate the Epiphany with this classic Galette des Rois with Frangipane, also called a French King’s Cake.

Ingredients

To make the crème pâtissière

To make the almond cream

To assemble

Instructions

To make the crème pâtissière

  1. In a medium bowl or jug, whisk together the egg yolk, 2 tablespoons of the milk, cornflour (cornstarch), icing sugar, and vanilla.
  2. Place the rest of the milk into a medium saucepan and heat until it is just about to come to the boil, but do not let it boil.
  3. Slowly add the warm milk to the other ingredients, whisking quickly as you do.
  4. Pour the mixture back into the saucepan, return the saucepan to the heat, and continue whisking slowly until the mixture starts to thicken.
  5. Once the custard has thickened, take the saucepan off the heat, and whisk in the butter.
  6. Pour the custard onto a plate and and cover with clingfilm, with the clingfilm directly touching the custard to prevent a skin from forming. Leave to cool completely.

To make the almond cream

  1. Using a stand mixer, beat all of the ingredients together until you have a thick paste.

To assemble

  1. Once the crème pâtissière has completely cooled, mix it together with the almond cream. This forms the frangipane filling.
  2. Place a sheet of puff pastry onto a large sheet of baking paper.
  3. Using a plate or a cake tin as a guide, cut the puff pastry into a large circle, about 23-26 cm in diameter.
  4. Gently prick the puff pastry with a fork, but leave a good 2cm (1 inch) border.
  5. Spread the frangipane filling over the puff pastry, but within the border.
  6. Hide the fève in the frangipane filling towards the edge (it is better hidden towards the edge than towards the centre).
  7. Brush the border with some egg wash.
  8. Cut a second sheet of puff pastry to the same size as the base.
  9. Carefully cover the frangipane with the second sheet of puff pastry. You may need to stretch it a little as you press the edges together.
  10. Seal the edges however you like – the easiest way is to simply press down with the tines of a fork. I like to use a small paring knife to make small incisions every 2cm (1 inch).
  11. Place the galette into the fridge for about 30 minutes to chill.
  12. Preheat the oven to 180°C (350°F), and place a metal baking tray in the oven.
  13. Brush the top of the galette with some egg wash.
  14. If you like, you can create a decorative pattern on top of the galette by using a sharp knife to score the pastry (but make sure you do not cut into the pastry the whole way).
  15. Place the galette on a sheet of baking paper and onto the hot metal baking tray.
  16. Bake for about 35 minutes, or until it is golden and crisp.
  17. Serve the Galette des Rois at room temperature.
  18. Whoever finds the fève in their slice of Galette des Rois is crowned King or Queen!

Kitchen Notes

OVEN TEMPERATURES
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition