The Galette des Rois, or “King’s Cake,” is a beloved pastry in the French-speaking world, traditionally enjoyed during the celebration of Epiphany in Europe. (Image: Manos Angelakis/LuxuryWeb Magazine)
Published with permission from LuxuryWeb Magazine
A galette is a French round, flat, and crusty cake — sometimes even a type of flatbread. The Galette des Rois, or “King’s Cake,” is a beloved pastry in the French-speaking world, traditionally enjoyed during the celebration of Epiphany in Europe.
Jan. 6 marks the Feast of the Epiphany, commemorating the biblical story of the Three Kings (also known as the Magi or Wise Men in other traditions) arriving in Bethlehem to present gifts to baby Jesus. I first encountered this tradition while living in Paris, where it’s customary to indulge in this delicious pastry on the evening of January 5th, often paired with glasses of champagne!
This flaky, golden puff pastry is filled with a luscious mixture of almond paste and crème pâtissière, baked until beautifully puffed and crisp, and topped with a gilded paper crown. Hidden inside is a small figurine, known as the fève. Whoever finds it in their slice is crowned king or queen for the day.
In Southern France, a variation called gâteau des rois takes the form of a brioche ring adorned with candied dried fruits, but it still contains the traditional fève. Learn how to make this delicacy today:
Ingredients
For the Almond Cream:
- 1 stick unsalted butter, at room temperature
- ½ cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons pure vanilla extract
- 1 pinch grated nutmeg
- 1 cup almond meal
- ½ teaspoon sea salt
For the Pastry:
- 2 rolls Pepperidge Farm or Trader Joe’s puff pastry (1 lb), thawed but chilled
For Assembly:
- 1 large egg, lightly beaten (for egg wash)
- 1 tablespoon heavy cream (35%)
- 1 fève
- 1 paper crown
Instructions
Making the Almond Cream:
- Using a handheld electric beater on high speed, beat the butter and sugar until smooth and creamy (about 3 minutes).
- Add the eggs and vanilla, then beat until combined. The mixture may look curdled, but that’s normal.
- Gently fold in the almond meal and salt with a rubber spatula until a smooth, stiff paste forms.
- Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
Preparing the Pastry
- Roll out the puff pastry and cut two 10-inch circles.
- Place them on a baking tray, separated by parchment paper, and refrigerate until needed.
Assembling the Galette
- Whisk together the egg and cream to create an egg wash.
- Place one pastry circle on a lined baking tray. Remove the top parchment layer, leaving the bottom parchment in place.
- Spread the almond cream in the center, leaving a 1-inch border around the edges.
- Hide the fève in the almond filling, ensuring it’s completely covered.
- Brush the pastry border with egg wash, being careful not to let it drip down the sides, as this can prevent proper puffing.
- Place the second pastry circle over the filling, aligning the edges.
- Press down gently to seal the edges, then use a fork to crimp them lightly.
- Score the top with a small knife, creating a diamond or sunburst pattern—be careful not to cut through the dough.
- Brush the top of the galette with egg wash.
Baking the Galette
- Chill the assembled galette in the refrigerator for 30 minutes.
- Meanwhile, preheat the oven to 375°F (190°C).
- Brush the galette with another layer of egg wash, then bake for 35 to 40 minutes, until golden brown and puffed.
- Let it cool on a wire rack before serving.
Top with the paper crown, and let the feast begin. Bon appetit!
Original article: https://www.visiontimes.com/2025/02/06/how-to-make-galette-des-rois-the-french-pastry-fit-for-a-king.html
