Kings Cake (Galette des Rois)

Name: Kings Cake (Galette des Rois)
Prep time: 40 min
Cook time: 50 min
Total time: 1 h 30 min
Ingredients: 600 g Puff pastry (rolled to 0.5 cm thick); 2 Egg yolks (for egg wash); 1 tsp Water (for egg wash); 80 g Unsalted butter (room-temperature softened, for almond cream filling); 15 g Cake flour (sifted, for almond cream filling); 80 g Fine granulated sugar (for almond cream filling); 80 g Almond flour (sifted, for almond cream filling); 80 g Whole egg (for almond cream filling); 2 tbsp Rum (for almond cream filling)

A French New Year’s pie made by wrapping creamy almond filling in flaky puff pastry, scoring the surface and baking to a golden brown.

1h 30m

Easy

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Ingredients

Puff pastry (rolled to 0.5 cm thick) 600 g

Egg yolks (for egg wash) 2

Water (for egg wash) 1 tsp

Unsalted butter (room-temperature softened, for almond cream filling) 80 g

Cake flour (sifted, for almond cream filling) 15 g

Fine granulated sugar (for almond cream filling) 80 g

Almond flour (sifted, for almond cream filling) 80 g

Whole egg (for almond cream filling) 80 g

Rum (for almond cream filling) 2 tbsp

Instructions

Cutting the Pastry

Roll the puff pastry out to a thickness of 0.5 cm. Place an 8-inch mousse ring on top of the pastry and use a knife to cut around the ring, producing two round pastry discs.

Making the Almond Cream Filling (1)

Using a whisk, beat the unsalted butter into a smooth paste, then add the fine granulated sugar and mix until well combined.

Making the Almond Cream Filling (2)

Lightly beat the whole egg and add it to the mixture from step 2 in 3-4 additions, mixing well after each. Then fold in the sifted almond flour, sifted cake flour, and rum, and mix until smooth to form the almond cream filling.

Assembling the Pastry and Filling

Prick one of the pastry discs all over with a fork. Spoon the almond cream filling from step 3 into the center, brush egg yolk wash around the edges, then place the second pastry disc on top. Press the edges together firmly to seal, trim and neaten the edges with a small knife, and chill in the refrigerator for about 20 minutes to relax the dough.

Scoring Patterns and Baking

Brush the remaining egg yolk wash over the top of the pastry, then score decorative patterns into the surface with a small knife. Bake in a preheated oven at 200°C (top and bottom heat) for about 30 minutes. Once the surface is nicely golden, lower the temperature to 180°C and continue baking for another 15-20 minutes, until fully baked through.