|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 21g||28%|
|Saturated Fat 4g||22%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 1g||4%|
|Total Sugars 6g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For an extra-special holiday treat, bake this delicious galette des rois, a traditional French cake usually served on Epiphany, the day the Three Kings visited the baby Jesus. The name translates to "king cake," and is similar to the Mardi Gras king cake in that it also features a small prize hidden inside the filling.
A galette des rois is made of an irresistibly creamy almond filling sandwiched between two flaky, buttery layers of puff pastry. The ingredients for almond cream all go into a food processor to blend, and then the paste is spread onto store-bought puff pastry, making this impressive cake simple to put together. Once you master this foolproof recipe, you can experiment with different fillings or make your own puff pastry. Serve slices of the galette with tea or cafe au lait to balance the cake's sweetness.
When it comes to the small prize (called a fève) hidden inside the filling, bakeries opt for porcelain or plastic figures, but a home baker can use a dried fava bean instead. The lucky guest who finds the fève becomes the "king" or "queen" of the evening and wears a paper crown. Of course, make sure to warn everyone about the fève—if you don't, some guests may leave the party with broken teeth. If you're making this cake for children, consider leaving out the fève altogether.
For the Almond Cream Filling:
1/2 cup almond meal
1/4 cup granulated sugar
1 large egg
3 tablespoons butter, softened
3/4 teaspoon vanilla extract
1 tablespoon all-purpose flour
For the Cake:
Make the Almond Cream
Gather the ingredients.
Combine almond meal, sugar, egg, softened butter, vanilla extract, and flour in the bowl of a food processor.
Blend to a smooth, creamy paste. Feel free to make this cream a few days in advance, then refrigerate in an airtight container.
Assemble the Cake
Gather the ingredients.
Preheat oven to 425 F. Line a baking sheet with parchment paper.
Roll out sheets of puff pastry and cut out 2 (11-inch) circles. Place first disc on prepared baking sheet, and spread an even layer of almond cream, leaving a 1-inch border around the edges.
If you wish to include a fève, you can do so at this point. Simply nestle it in the almond cream.
Place second puff pastry disc on top of filling, and crimp edges with a fork to seal cake.
Using a sharp knife, score a decorative pattern into top layer of pastry without cutting through to almond filling. Brush galette with beaten egg (this will create a golden crust).
Bake the Cake
Bake cake for 15 minutes. Remove from oven and dust cake with powdered sugar.
Return to oven and bake for an additional 10 to 12 minutes, until puff pastry becomes a deep golden brown. Allow cake to cool for 20 minutes.
- The almond paste can be made up ahead of time—up to 3 days—and placed in the refrigerator in an airtight container.
- It is best to eat the galette the same day it is made, as the crust tends to get soggy. If there are leftovers though, wrap them loosely in a plastic wrap and store for up to 2 days.