Galette des Rois
Ingredients
- 2 discs of puff pastry (about 25cm each)
- Frangipane: 100 g soft butter, 100 g powdered sugar, 2 eggs, 100 g almond flour, a splash of rum or vanilla
- 100 g pastry cream (optional, stirred into the frangipane for a softer filling)
- 1 fève (bean or small charm)
- 1 egg yolk mixed with a little milk, for the egg wash
Eaten across France in January to mark the Epiphany, the Galette des Rois sandwiches a rich almond frangipane filling between two discs of puff pastry, scored in a decorative pattern and baked until deeply golden. A small charm or bean, the fève, is traditionally hidden inside — whoever finds it in their slice is crowned king or queen for the day.
Method
Make the frangipane: beat the soft butter with powdered sugar until light, beat in the eggs, then fold in the almond flour and rum or vanilla; stir in the pastry cream if using.
Lay one pastry disc on a tray and spread the frangipane over it, leaving a 2cm border.
Push the fève into the frangipane.
Brush the border with egg wash, top with the second pastry disc, and press the edges firmly to seal.
Chill the assembled galette for at least 30 minutes to 1 hour.
Brush the top with egg wash and score a decorative pattern with a knife tip, without cutting all the way through.
Bake at 180°C (350°F) for 40-45 minutes until deep golden and well-risen.
