How to Make Galette des Rois

Galette des rois, or "King Cake" in English, is traditionally made to celebrate Epiphany. It is especially popular in France during the Christmas season and was brought to New Orleans by French and Spanish colonists. It is sold and eaten several days before and after this date. It is based on puff pastry with a filling of almonds. There is usually a small figurine or trinket placed inside the cake, although traditionally it is a bean. The person who gets the slice containing the trinket or bean is said to have special privileges and obligations by being king or queen for the day.

Instructions

Difficulty: Moderately Challenging

Things You’ll Need:

• 2 sheets of puff pastry (buying it pre-made is easiest but you can also make your own)
• Almond cream:
• 3 eggs
• 125 g powdered almonds
• 125 g sugar
• 125 g softened butter (room temperature, not melted)
• 2 drops of bitter almond extract
• 2 tablespoons of orange water flower or alcohol of your choice
• To decorate:
• 1 egg yolk
• 1 tablespoon milk
• 1 ceramic figurine/trinket or little bean (the bean is more traditional)

1. Beat the butter with a fork until it becomes creamy. Add the powdered almonds and sugar and mix until they fold in completely.
2. Add the lightly beaten eggs, bitter almond extract and orange flower water. Mix well with a whisk. Keep refrigerated until the cream becomes sufficiently firm that it can be spread without running.
3. Heat the oven to 200ºC.
4. Mix the egg yolk with the milk.
5. On a non-stick tray/cookie sheet, lay out a length of puff pastry. Brush it with the egg-milk mixture to about 2 centimeters / 1 inch from the edges.
6. Spread the almond cream, leaving the edge of the pastry sheet free from cream. Lightly place a bean or figurine into the cream mixture.
7. Lay the second sheet of puff pastry over the first. Smooth it over with your hands to remove any air. Make it stick to the first sheet by applying light pressure with your fingers, around the edges where there is no cream.
8. Make a small hole in the middle of the galette so that the cake does not swell too much when cooking. Make little holes around the edges of the cake with the tip of a knife.
9. Draw a design on the surface with the blunt side of a knife.
10. Brush the entire surface with the egg-milk mixture, passing over it twice. Put it into the refrigerator for about 30 minutes.
11. Place the cake into the oven and cook it for about 25 minutes. The cake must be beautifully golden before removing it. Allow to cool on a cake rack once removed. Follow the tradition below if you want to make this extra special!

Tips & Warnings

• Few people add a bean to the galette these days. Nowadays it is usually a ceramic figurine, which can have a religious connotation or it can be something else with child-appeal, such as a Disney character.
• Tradition has it that the youngest child hides under the table as the cake is being cut and calls out which person gets each slice. The person who receives the bean/figurine gets to wear the crown for a day (becomes king or queen).
• Make sure that the trinket that is added to the cake is both food grade and heat safe. Pure white porcelain figurines should be fine. Check with your local baker or pastry specialist for ideas.
• Warn people that there is a figurine or bean hidden in the cake! Take special care with the young and elderly who might accidentally swallow or bite hard on the trinket if not forewarned. It is best not served to children not able to understand this, at least not until the trinket has been discovered.