Galette des Rois

French King Cake

In France, during the month of January, everyone enjoys the Galette des Rois to celebrate the feast of the Epiphany. This is the day “of the Three Kings” (des Rois) when they visited baby Jesus. This delicious King Cake/pastry includes a small trinket or bean. It is also made in the United States, but the King Cake is extremely popular in New Orleans during the Carnival season, which begins on the Epiphany (January 6th). Similar to the King Cake, each galette comes with a crown and a small (plastic, metal or ceramic) trinket or bean inside. Whoever finds the trinket or bean in their slice gets to wear a crown for the day. If you have the plastic baby in your slice of King Cake, you are obliged to host the next King Cake party.  

 This recipe includes ready-made pastry sheets. My go-to pastry is Pepperidge Farm®.

SUPPLIES

• Mixer
• Pastry brush

INGREDIENTS

• 17.3-ounce Puff Pastry (2 puff pastries cut into circles, each 9.5 inches in diameter)
• 6 tablespoons (85 grams) unsalted butter (at room temperature)
• 3/4 cup (85 grams) confectioner’s sugar
• 3/4 cup (85 grams) almond flour
• 1/4 teaspoon salt
• 2 large eggs (at room temperature)
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 teaspoon cold water

PREPARATION

  ~Filling~

In mixer, beat the butter and sugar together until the mixture is pale and fluffy. Add the almond flour and salt, mixing until combined. Blend in one whole egg, then the white from the second egg, keeping the yolk aside. Stir in the extracts (and rum if you are using it). Cover the mixture and chill it in the refrigerator for at least 1 hour.

Mix the yolk with 1 teaspoon cold water; and store it covered in the refrigerator until needed.

~Pastry~

Pre-heat the oven to 425°F.

Place one round of dough on a parchment lined baking sheet. Spread the filling evenly over the surface except 1-inch from the border. Lightly moisten the border with cold water, lay the second dough circle on top, and press the edges together with your fingertips to seal thoroughly. Use a fork to press the edges together or a spoon about 1/4 to 1/2 inch deep half inch. Place it in the refrigerator for at least 30 minutes.

Brush a thin coat of the reserved egg wash over the top of the galette, keeping it off the border—any egg wash on the rim will prevent it from rising.

Using the tip of a paring knife, score a decorative pattern on the surface without cutting through the dough. Make six small slits in the top to allow steam to escape.

Decrease the oven temperature to 400°F and bake the galette for 30 to 40 minutes, until the pastry has puffed up and turns a golden brown. Check it after 20 minutes of baking to ensure it is not turning too brown. If so, cover it lightly with foil.

When it is baked completely, remove the galette from the oven and cool on a baking rack for 15 minutes. The pastry may deflate.

Serve warm or at room temperature.

Print Pin

Galette des Rois

Course Dessert

Author Monique Olivier Getzinger

Equipment

• Mixer
• Pastry brush

Ingredients

• 6 tbsp unsalted butter, at room temperature
• ¾ cup confectioners' sugar (85 grams)
• ¾ cup almond flour (85 grams)
• ¼ tsp salt
• 2 large eggs, at room temperature
• ½ tsp pure vanilla extract
• ½ tsp almond extract
• 2 (9½ inch) diameter circles puff pastry dough

Instructions

Filling

• In mixer, beat the butter and sugar together until the mixture is pale and fluffy.
• Add the almond flour and salt, mixing until combined. Blend in one whole egg, then the white from the second egg, keeping the yolk aside.
• Stir in the extracts.
• Cover the mixture and chill it in the refrigerator for at least 1 hour.
• Mix the yolk with 1 teaspoon cold water; and store it covered in the refrigerator until needed.

Pastry

• Roll out the 2 pastries. Cut the edges to create a circle 9 1/2 inches in diameter.
• Place one round of dough on a parchment‑lined baking sheet. Spread the filling evenly over the surface, leaving a 1‑inch border uncovered.
• Lightly moisten the border with cold water, lay the second dough circle on top, and press the edges together with your fingertips to seal thoroughly.
• Use the teeth of a fork or a spoon to press the edges together about 1/4 to 1/2 inch deep half inch apart.
• Place it in the refrigerator for at least 30 minutes.
• Pre-heat the oven to 425°F.
• Brush a thin coat of the reserved egg wash over the top of the galette, keeping it off the border—any egg wash on the rim will prevent it from rising
• Using the tip of a paring knife, score a decorative pattern on the surface without cutting through the dough. Make six small slits in the top to allow steam to escape.
• Decrease the oven temperature to 400°Fand bake the galette for 30 to 40 minutes, until the pastry has puffed up and turns a golden brown. Check it after 20 minutes of baking to ensure it is not turning too brown. If so, cover it lightly with foil.
• When it is baked completely, remove the galette from the oven and cool on a baking rack for 15 minutes. The pastry may deflate.
• Serve warm or at room temperature.

Enjoy Keeping It Creole⚜️

Keeping It Creole, LLC

Enjoy Keeping It Creole!