Description
French King Cake, also known as Galette des Rois, is a traditional French pastry featuring flaky puff pastry filled with rich almond cream. This festive cake is perfect for celebrations and is traditionally enjoyed warm or at room temperature, often hiding a surprise fève inside for a fun family tradition.
Ingredients
Puff Pastry
- 500 g ready-made puff pastry block (or 2 sheets pre-rolled puff pastry)
Almond Cream Filling
- 115 g unsalted butter, room temperature
- 100 g granulated sugar
- Zest of 1 orange
- 1 large egg
- 1 large egg yolk
- 1 tbsp cognac (optional) (or Whiskey, Rum, Frangelico or 1 tsp orange blossom water or vanilla extract)
- 100 g almond meal (ground almonds)
- ½ tsp salt
Egg Wash and Syrup
- 1 large egg plus 1 tbsp water (for egg wash)
- 30 ml water
- 30 g sugar
- Optional: plastic or ceramic fève, whole almond, nut or bean for hiding inside
Instructions
- Prepare the Puff Pastry: Cut the puff pastry block in two. Roll out one piece on a lightly floured surface to a 25cm (10-inch) wide disc using a 23cm (9-inch) cake pan as a guide. Transfer to a parchment-lined baking tray. Roll out second piece slightly larger, approximately 25cm (10 inches) wide. Refrigerate both discs.
- Make the Almond Cream Filling: Rub orange zest with sugar to release oils. In a stand mixer fitted with paddle attachment, cream butter with orange sugar until pale and creamy. Add whole egg, egg yolk, and cognac or alternative flavoring and beat until combined. Add almond meal and salt, and beat until smooth.
- Assemble the Galette: Pipe or spoon almond cream onto smaller pastry disc, leaving a 2.5cm (1 inch) border. Level with a palette knife. Brush exposed border with egg wash (egg plus water mixture). Insert a fève, whole almond, or nut into the almond cream if desired.
- Cover and Seal: Place larger puff pastry disc over the almond cream. Gently press to remove air. Scallop edges by pinching and pressing with knife to seal. Brush top with egg wash, avoiding sides. Refrigerate on baking tray for at least 30 minutes to chill.
- Decorate and Score: Remove from fridge and brush again with egg wash. Using a sharp knife, score a decorative pattern on top without cutting through pastry. Cut a small hole in the center for steam vent.
- Bake: Preheat oven to 200°C (390°F). Bake for 15 minutes, then reduce heat to 180°C (350°F) and bake for another 15-20 minutes until golden brown. Remove from oven and transfer to cooling rack.
- Brush with Sugar Syrup: While baking, boil sugar and water until sugar dissolves. Let cool. When galette is out of the oven, brush top immediately with syrup for professional shine. Allow cake to cool until warm before serving.
Notes
- Use ready-made puff pastry for convenience, but make sure it’s properly chilled before rolling.
- Substitute cognac with whiskey, rum, Frangelico, or orange blossom water for different flavor notes.
- Add a fève, whole almond, or bean inside the cake for a traditional surprise for guests.
- Chilling the assembled galette before baking ensures a crispier and flakier crust.
- Scoring the top without cutting through helps release steam and prevents bursting.
- Brushing with sugar syrup after baking adds a beautiful glossy finish and slight sweetness.
- Best enjoyed warm or at room temperature on the day it’s baked.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
