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My review
Galette des Rois
0
ULYBERT
"This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the Three Kings visited the Baby Jesus. As part of French tradition, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the traditional dance."
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Ingredients
50 m servings 229Original recipe yields 16 servings
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- US
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Directions
{{model.addEditText}} Print- Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
- Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
- Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
- Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
- Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
- Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 4147 Ratings
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Most helpful positive review
1/26/2008
This is a really simple and delicious way to make this cake. If you don't want to spend the $8 dollars to buy a tube of almond paste, you can make your own before hand. To make enough paste fo...
Most helpful critical review
1/10/2012
The almond filling is great, although I did follow the suggestion of another reviewer and used the whole tube of almond paste with a bit of water. Unfortunately, I really am not a fan of puff p...
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1/26/2008
This is a really simple and delicious way to make this cake. If you don't want to spend the $8 dollars to buy a tube of almond paste, you can make your own before hand. To make enough paste fo...
3/23/2008
This recipe has a very authentic taste and is SO easy! I used the Pepperridge Farm Puff Pastry Sheets, and the first time that I made this galette, the bottom layer was very doughy, so the next...
1/27/2008
I think that 1/4 cup of almond paste is way too little. I used an entire roll of almond paste -- twice the amount called for in the recipe -- and that seemed to me to be the correct amount. I al...
5/25/2009
Bonjour, Ulybert - Ja'i etait eleve en France et je cherchais une recette pour une de mes patisseries preferee. Une amie francaise m'a donne une recette, sans la pate d'amandes (?) en me disant...
1/1/2006
What an excellent recipe! I visisted France last year during the holidays and tried a galette des rois there, so I was very pleased to find this recipe. It came out great and tasted as delicious...
1/2/2011
Super easy and delicious! These are not easy to find in our area, and clearly this recipe will be the solution. I've had these @home and even in the school cafeteria in high school in France, ...
9/4/2010
Very good, but make sure to bake long enough. Even though I added about 10 minutes to bake time, it was still a but doughy. I would disregard the cooking time next time and bake until golden bro...
1/6/2015
In France, we make our own almond paste. It's so, so easy to make. Mix butter,almond meal, sugar, eggs, rum & almond extract. I bake mine 375° for 30 mins.
7/10/2011
Simply outstanding! I served this warm, although I bet it would taste just as delicious cold. The filling blended so nicely with the puff pastry. It truly melted with each bite. I doubled the a...