The Galette des Rois (“King Cake” in French) is a traditional pastry enjoyed in France and French-speaking regions to celebrate Epiphany on January 6th, commemorating the visit of the three wise men to baby Jesus. A highlight of La Fête des Rois (King’s Day), this beloved treat is widely enjoyed throughout January, with nearly every bakery in Paris offering it during the month.

The galette is typically made of flaky puff pastry filled with a rich, creamy almond cream —a sweet almond mixture of almond flour, butter, sugar, and eggs. It is usually round or slightly oval, with intricate patterns carefully scored on the surface using a sharp knife.

Hidden inside the galette is a fève (a small figurine, often porcelain or ceramic). The lucky person who finds it in their slice is crowned “King” or “Queen” for the day and traditionally takes on the role of providing the next Galette des Rois. I’ve collected several fèves over the years, with my favorite being a Labrador, of course! You can find fèves all over Etsy.

For me, baking is a comforting and rewarding process, so when time permits, I enjoy creating every component from scratch. Don’t let making puff pastry dissuade you from trying this recipe. There are several high-quality, organic store-bought puff pastry options available that can save you time. However, I strongly recommend making your own almond cream. The homemade texture and flavor are far superior to store-bought versions, making the effort well worth it.

Ingredients:
Almond Cream
• 70G (5T) unsalted butter, cubed, room temp
• 80g powdered sugar
• 95g finely ground almonds (flour or meal)
• 14g all-purpose flour, plus additional as needed
• 1 large egg
• 1t vanilla extract
• 2t almond extract
• 1 egg, beaten to make an egg wash, set aside
• 1 recipe for puff pastry OR 1 package (2 sheets) of puff pastry

Directions for the almond cream:
In an electric mixer with a paddle attachment, or by hand with a whisk, mix together the butter and powdered sugar for several minutes until smooth and light. Add the ground almonds and flour. Scrape down the bowl often to make sure all is incorporated. Add the egg, vanilla, almond extract and rum, mixing until smooth. *If you have lost track of how much rum was added and it looks a little thin, add another tablespoon of flour to compensate. Set aside. the almond cream can be refrigerated while you work the pastry.

Directions for assembly:
Roll out the puff pastry on a floured surface into a long rectangle, long enough to where you have space for two equal circles about the size of a 9-inch cake tin. Turn over the 9” cake pan onto the dough and cut out your two circles. You can save the discarded dough for another project.

Place one pastry circle onto a piece of parchment paper lined baking sheet. On this bottom circle, use a bowl or some other item that is 8” round to gently press an indent of a circle in the middle. This is where you will place the almond cream. You need to leave space to pick the pastry together. Alternatively, you could try an eyeball a 8” circle.

Smooth the almond cream inside the 8” circle and gently smooth the top. Place a fève in the almond cream for the lucky person to find. Using a pastry brush, brush the exposed pastry (that doesn’t have the almond cream on it) with egg wash. Place the second half of puff pastry on top. Very gently press around the edge to seal the two together. Lightly brush egg wash on top.

Chill 15-20 minutes.

While the cake is chilling, preheat the oven to 400°.

After chilling, do a second egg wash and then, using the tip of a sharp paring knife, score your design on top. Be careful not to cut through to the almond cream here. Using the blunt end of the knife, create the scalloped edging by pushing your knife into the dough.

Make 3 – 5 small venting holes to keep the pastry from puffing up too much with steam. Bake for 40-45 minutes or until very golden.

This cake is best served warm.

NOTE: 
t = teaspoon
T = tablespoon

Dessert Wine Pairing: So many options! I suggest these choices: Champagne, Sauternes, Vin Santo, Riesling, Muscat, or Cognac.