Galette des Rois - Festive French King's Cake
Galette des Rois, or King's Cake, is a delightful pastry traditionally served in France and Switzerland during the Epiphany on January 6th. This festive treat features a flaky puff pastry crust filled with a rich almond cream, known as frangipane. The cake is a symbol of celebration, and according to tradition, a hidden charm or bean is concealed within the filling. The individual who discovers the charm in their slice is crowned 'king' or 'queen' for the day and is often required to host the next gathering with a new cake. The Galette des Rois is decorated with a golden paper crown, making it a feast for both the eyes and the taste buds. Its origins date back to the 15th century when an amicable rivalry between bakers and pastry chefs led to the creation of this iconic dessert.
8-10
Servings
350-437 kcal
Calories
11
Ingredients
Ingredients
Frozen puff pastry
250-350 g (Thawed, cut into two blocks)
Milk
150 ml (None)
Vanilla extract
1/2 tablespoon (None)
Cornstarch
1 tablespoon (None)
Butter
50 g (None)
Eggs
2 large (Lightly beaten)
Granulated sugar
100 g (None)
Blanched almonds
150 g (Ground)
Rum
1 tablespoon (None)
Lemon
1 (Grated zest)
Egg
1 (Lightly beaten for glaze)
Instructions
1
Lightly flour a surface and roll out one block of thawed puff pastry into a 10-inch square. Cut out a 10-inch round using a dinner plate as a guide. Repeat with the second block of pastry.
2
To prepare the frangipane filling, combine the milk, butter, sugar, vanilla, and cornstarch in a pot. Add the two lightly beaten eggs and mix until well combined.
3
Cook on low heat, stirring constantly until the mixture thickens. Alternatively, use a microwave, stirring occasionally, until thickened.
4
Remove from heat and stir in the grated lemon zest, rum, and ground almonds. Mix well until smooth and creamy.
5
Preheat the oven to 375°F (190°C).
6
Place one pastry round on a parchment-lined baking sheet. Evenly spread the almond filling, leaving a 1-inch border.
7
Conceal a small trinket or dried bean within the filling to adhere to tradition.
8
Brush the pastry border with a beaten egg, then place the second pastry round on top, pressing the edges firmly to seal.
9
Decorate the top with 'S'-shaped cuts or small 'V'-shaped cuts using a sharp knife or scissors.
10
Brush the top with the remaining beaten egg for a glossy finish.
11
Refrigerate the assembled cake for 1 hour to firm up the pastry and filling.
12
Bake in the preheated oven for 30 minutes or until the pastry is puffed and golden brown.
13
Allow the cake to cool on a wire rack before serving. Decorate with a gold paper crown.
14
Remember to caution guests about the hidden charm or bean before serving!
Nutrition Information
20-25 g
Fat
35-44 g
Carbs
6-7.5 g
Protein
1-1.25 g
Fiber
15-18.75 g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is a Galette des Rois?
Galette des Rois, or King's Cake, is a traditional French and Swiss pastry served during the Epiphany.
When is the Galette des Rois traditionally served?
It is traditionally served on January 6th to celebrate the Epiphany.
What type of pastry is used for this cake?
The cake features a flaky puff pastry crust.
What is the name of the filling in a Galette des Rois?
The filling is a rich almond cream known as frangipane.
What is hidden inside the cake's filling?
A small trinket or dried bean is concealed within the filling according to tradition.
What happens to the person who finds the charm?
The person who finds the charm is crowned 'king' or 'queen' for the day.
What is the responsibility of the person who finds the hidden charm?
They are often required to host the next gathering with a new cake.
How is the cake decorated for the table?
It is traditionally decorated with a golden paper crown.
When did the origins of the Galette des Rois begin?
The origins date back to the 15th century.
What led to the creation of this iconic dessert?
It was created during an amicable rivalry between bakers and pastry chefs.
What size should the puff pastry rounds be?
The pastry should be cut into two 10-inch rounds.
What ingredients make up the frangipane base?
The base includes milk, butter, sugar, vanilla, cornstarch, and lightly beaten eggs.
How do you thicken the frangipane mixture?
Cook it on low heat while stirring constantly or use a microwave until it thickens.
When should the almonds and rum be added?
Remove the mixture from the heat before stirring in the ground almonds, rum, and lemon zest.
At what temperature should the cake be baked?
The oven should be preheated to 375°F (190°C).
How much border should be left when spreading the filling?
Leave a 1-inch border around the almond filling to ensure proper sealing.
How do you seal the two layers of pastry?
Brush the border with a beaten egg and press the edges firmly together.
What decorative patterns can be added to the top?
You can use a sharp knife or scissors to create 'S'-shaped or 'V'-shaped cuts.
How do you achieve a glossy finish on the crust?
Brush the top of the pastry with the remaining beaten egg before baking.
How long should the assembled cake chill before baking?
The cake should be refrigerated for 1 hour to firm up the pastry and filling.
How long does the Galette des Rois bake for?
It bakes for approximately 30 minutes until puffed and golden brown.
How should the cake be cooled?
The cake should be allowed to cool on a wire rack before serving.
What safety precaution is necessary before serving?
Remember to caution guests about the hidden charm or bean to prevent injury.
How many people does one cake serve?
This recipe provides between 8 and 10 servings.
What is the calorie count per serving?
The estimated calorie count is between 350 and 437 kcal per serving.
How much protein is in each slice?
Each slice contains approximately 6 to 7.5 grams of protein.
Is there any alcohol in the recipe?
Yes, the recipe includes 1 tablespoon of rum.
What type of almonds are required?
The recipe calls for 150 grams of ground blanched almonds.
How much sugar is in a serving?
Each serving contains approximately 15 to 18.75 grams of sugar.
What citrus element is included in the filling?
The grated zest of one lemon is used for flavoring the almond cream.