Galette des Rois – Traditional French King’s Cake with Frangipane – Epiphany dessert

almond cream

🥗Healthier: cashew cream

💰Cheaper: hazelnut spread

Cashew cream is lower in calories and still creamy.

puff pastry

🥗Healthier: whole wheat pastry

💰Cheaper: homemade pastry dough

Whole wheat pastry adds fiber while homemade can save costs.

In a medium bowl, add 100 g of softened butter and work with a spatula until creamy.

Add 100 g of sugar and mix until well combined.

Add 2 eggs, one at a time, mixing well after each addition.

Add 125 g of almond flour and mix until homogeneous.

Place the almond cream in the refrigerator for 1 hour.

Heat 150 ml of milk with a vanilla pod and let it infuse for at least half an hour.

In a medium bowl, add 2 egg yolks and 25 g of sugar, whisking until combined.

Add 15 g of cornstarch and 5 g of flour, mixing well.

Gradually add the warm vanilla milk, removing the vanilla pod, and pour everything back into the saucepan.

Heat the mixture, stirring constantly, until it thickens, then remove from heat and add 10 g of butter.

Pour the custard cream into the almond cream and mix well to create the frangipane.

Place the cream filling in a piping bag and refrigerate.

Roll out 2 rolls of puff pastry and cut out circles of about 26 to 28 cm in diameter.

Place one puff pastry circle on a baking sheet lined with baking paper.

Wet the edges of the dough with water using a food brush.

Take the frangipane out of the fridge, cut the tip of the piping bag, and spread the frangipane on the puff pastry, leaving a 3 cm edge.

Place a bean or almond in the filling.

Cover with the second puff pastry and press the edges to seal them well.

With the back of a knife, push the edges of the dough towards the inside (optional).

Place the assembled galette in the freezer for 20-30 minutes.

Whisk 1 large or 2 small egg yolks and brush over the dough, avoiding the edges.

Place the cake in the refrigerator for about 30 minutes.

Brush the dough with the egg again, avoiding the edges.

With a knife, trace patterns on the top, being careful not to pierce the dough.

Use a toothpick to pierce small holes for steam to escape.

Bake in a preheated oven at 180 °C for about 45 minutes.

Prepare the syrup by heating 40 ml of water and 40 g of sugar together.

Brush the cake with syrup as soon as it comes out of the oven.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens