Galette des Rois with Frangipane
Serves: 4 to 8
Celebrate the Epiphany with this classic Galette des Rois with Frangipane, also called a French King's Cake.
Ingredients
For the the Frangipane Filling
- 125 g (1 stick plus 1 tablespoon) unsalted butter, softened
- 100 g (½ cup) caster sugar, (superfine sugar)
- 1 egg
- 1 egg yolk
- 1 teaspoon rum, or vanilla extract, optional
- 100 g (1 cup) ground almonds, (almond meal)
- 30 g (4 tablespoons) plain flour, (all-purpose flour)
- 1 pinch fine salt
For the Egg Wash
- 1 egg yolk
- 1 teaspoon milk
To Assemble
- 2 sheets puff pastry, preferably made from butter
- 1 porcelain fève, large dried bean or large coin wrapped in foil
- a gold crown
Instructions
To Make the Frangipane Filling
- Using a stand mixer fitted with the flat paddle attachment, cream the butter and sugar until it is pale yellow in colour.
- Beat in the egg, egg yolk and rum or vanilla (if using) until they are combined.
- Add the ground almonds, flour and salt.
- Mix until everything is incorporated.
- Chill the frangipane in the fridge for about 30-60 minutes.
To Make the Egg Wash
- Lightly whisk together the egg and milk.
To Assemble
- Place a sheet of puff pastry onto a large sheet of baking paper.
- Using a plate or a cake tin as a guide, cut the puff pastry into a large circle, about 23-26 cm in diameter.
- Gently prick the puff pastry with a fork, but leave a good 2cm (1 inch) border.
- Spread the frangipane filling evenly over the puff pastry, but within the border.
- Hide the fève in the frangipane filling towards the edge (it is better hidden towards the edge than towards the centre).
- Brush the border with some egg wash.
- Cut a second sheet of puff pastry to the same size as the base.
- 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.
- Seal the edges however you like - the easiest way is to simply press down with the tines of a fork. I like to use the back of a small paring knife to make small incisions every 2cm (1 inch).
- Place the galette into the fridge for about 30 minutes to chill.
- Preheat the oven to 180°C/350°F (without fan), and place a metal baking tray in the oven.
- Brush the top of the galette with some egg wash.
- 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).
- Place the galette on a sheet of baking paper and onto the hot metal baking tray.
- Bake for about 35 minutes, or until it is golden and crisp.
- Serve the Galette des Rois at room temperature.
- Whoever finds the fève in their slice of Galette des Rois is crowned King or Queen!
Kitchen Notes
- VARIATIONS
* Use ground hazelnuts in place of the ground almonds.
* Use ground pistachios in place of the ground almonds. - 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.