The galette des rois is a flaky pastry traditionally filled with frangipane (a sweet almond-flavoured custard) and a mystery fève*. Made especially to celebrate the day of Epiphany, which falls annually on January 6th, this dessert is to be shared amongst guests.
P.S. when portioning the pastry, be sure to have an extra “part du Bon Dieu” slice – to be given to a person in need.
* A fève is a small plastic trinket baked within the galette for one lucky guest to find and be crowned the king or queen for the day.
Quick and Easy Galette Des Rois
- 2 circles of puff pastry pâte feuilletée refrigerated, can be store bought
- ½ cup 100 g butter, softened
- 1 cup 150g ground almonds
- A pinch of flour
- 3 eggs separated
- 1 tablespoon or rum optional
- A drop of vanilla essence
- 3 teaspoons icing sugar or sucre glacé optional
- 1 fève small porcelain figurine or metal charm
- Pre-heat the oven to 200°C (392°F)
- With a whisk, cream the butter and mix in the ground almonds and flour.
- Beat the three egg yolks and add to the almond mixture, a little at a time.
- Incorporate rum and vanilla (if using).
- Place one pastry round on a baking sheet. Spoon the almond and egg mixture into the centre. Insert the fève into the mixture about two inches from the edge.
- Mix the egg whites with two teaspoons of water. Use a pastry brush to wet 1/2″ edge around pastry round with egg mixture to form a seal. Place the other pastry round on top and gently pinch edges. Then with the pastry brush, wet the top of pastry with egg wash mixture to give it a shiny finish.
- Score an inner circle about half an inch from the edge, ensuring that the cut does not go all the way through the pastry. In the same way, very lightly score a pattern or a few lines on the top to let the steam out while baking.
- Bake about 25-30 minutes or until the top turns golden and the edges puff up.
- Cool on a wire rack.
- Sprinkle with icing sugar to serve.
Recipe originally from La Galette des Rois – FrenchEntrée (frenchentree.com)