Right after the New Year, there is a tradition in France to enjoy some “Galette des Rois” (literally “the flat pastry cake of the Kings”), to celebrate de festival of Epiphany. This cake, contain a small bean (aka “feve”) inside, and the person who find it get to wear a paper crown.
So since we are right in the season of Epiphany, I’m sharing with you my recipe of this cake.
If you buy the puff pastry (which I highly recommend) it’s become a relatively easy cake to make. I like enjoying it with a bit of hazelnut spread. Yum :-)
Cedric’s “Galette des Rois”
Make 8-10 servings
Ingredients
- 125 g of butter
- 140 g of finely ground almonds
- 125 g of sugar
- 2 9 inches frozen puff pasty
- 3 eggs
- a pinch of sea salt
- 1 drop of almond extract
- 1 table spoon confectioner’s sugar
Main cookwares and baking utensils
- 1 9 inches baking pan
- 1 medium size non reactive bowl
- 1 16 inches pizza pan
Preparing the batter
- Melt the butter in a bowl
- In the bowl, mix together the almonds, sugar and salt.
- Stir with a whisk and then add the butter. Mix until smooth.
- Add the almond extract and 2 eggs.
- Cover and refrigerate for at least one hour.
Assembling the cake
- Preheat the oven at 360 degrees Fahrenheit
- Remove the puff pastry from the freezer. Usually you need to let it thawn for about 10 minutes (or following the package instructions if different)
- Mix the egg yolk with one table spoon of water until smooth.
- Place one puff pastry on a piece of parchment paper on top of your baking pan
- Spread about 1/3 of the egg yolk mixter to cover the outter rim (width: ~ 1 inch) of the puff pastry. Make sure not to go over the edge of the dough or it will prevent the cake to rise correctly.
- Add the mixture in the middle of the dough, leaving the outter rim clear.
- (Optional) Add your bean/”feve” somewhere inside the spread (avoid the center)
- Put the second puff pastry on top of the first one and make sure the edge are stick together.
- Take a knife and draw a pattern (flower, sun…) that you like on your cake. This will add a nice finish to your creation
- Brush the remaining egg yolk mixture on the of the cake, again make sure not to cover the edge of the cake, or it will prevent it to rise correctly.
Cooking the King cake
- Bake for 35 minutes
- 1 minute before it’s done, mix together 1 table spoon of boiling water with 1 table spood of confectioner’s sugar, then take the cake out from the over and spread the mixture on top of the cake.
- Put the cake back for a few minutes. Finally turn on the broil of your oven and put the tostada on the upper rack, until you get the finish you like.
Cedric’s tips
- Since puff pastry take a lot of time to make at home, I do recommend that you get it from your favorite supermarket. I got mine at Whole Foods for about $10 (“French Picnic”).
- This cake hold very well in the freezer.
Serving suggestions
- For the best result, always save this cake warm
- I do recommend to pair this cake with some Dry Apple cider.
Bon appétit!
Cédric
