Galette des Rois (French King Cake with Frangipane)

At a glance

For: 2 galettes

Serves: 6 to 8 per galette

Oven: 200 c (390 f)

Bake time: 40 to 50 minutes

Ingredients

Puff pastry

• Puff pastry sheets (all butter): 4 rounds, 23 to 25 cm diameter (9 to 10 inches)

Almond cream (crème d’amandes)

• Unsalted butter, softened: 250 g (1 cup + 2 tbsp | 8.8 oz)
• Almond flour: 250 g (2 1/2 cups | 8.8 oz)
• Powdered sugar: 250 g (2 cups | 8.8 oz)
• Eggs: 3 large
• Cornstarch: 25 g (3 tbsp | 0.9 oz)
• Dark rum: 25 g (2 tbsp | 1.7 oz)

Pastry cream (crème pâtissière)

• Whole milk: 250 ml (1 cup)
• Vanilla bean seeds or vanilla paste: 2.5 g (1/2 tsp)
• Egg yolks: 3
• Granulated sugar: 75 g (6 tbsp | 2.6 oz)
• Cornstarch: 20 g (2 1/2 tbsp | 0.7 oz)

Frangipane

• Cold pastry cream: 375 g (1 1/2 cups)
• Almond cream: All of the almond cream prepared above

Egg wash (optional)

• Whole eggs: 250 g (1 cup | 8.8 oz)
• Egg yolks: 40 g (2 1/2 tbsp | 1.4 oz)
• Fine salt: 2.5 g (1/2 tsp)

Instructions

Make the pastry cream

1. Bring the milk and vanilla to a boil.
2. In a bowl, whisk the egg yolks with the sugar, then whisk in the cornstarch.
3. Pour the hot milk over the yolk mixture while whisking continuously.
4. Return everything to the saucepan and cook over medium heat, whisking constantly, until thick.
5. Let it boil for 1 minute.
6. Transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate until completely cold.

Make the almond cream

1. Cream the softened butter until smooth.
2. Add almond flour and powdered sugar and mix well.
3. Add the eggs one at a time, mixing until fully incorporated.
4. Mix in the cornstarch and rum until homogeneous.

Make the frangipane

1. Fold the cold pastry cream into the almond cream until smooth and fully combined.

Assemble the galette

1. Place one puff pastry round on a lined baking sheet.
2. Lightly brush water around the edge of the pastry over 2 to 3 cm (1 inch).
3. Pipe or spread the frangipane in the center, leaving the border clear.
4. Insert the charm.
5. Top with the second pastry round and press the edges firmly to seal, then crimp if desired.
6. Refrigerate for 1 hour.
7. Flip the galette so the smooth side faces up.
8. Brush evenly with egg wash, then score decorative lines with a small knife.

Bake

1. Preheat the oven to 200 c (390 f).
2. Bake for 35 to 50 minutes, until evenly golden and fully baked through.

Finishing touch

Five minutes before the end of baking, remove the galette, lightly dust with powdered sugar, then return to the oven at 205 c (400 f) for about 30 seconds, just long enough to caramelize.

Tips for a perfect galette

• Use high quality butter for the best flavor.
• Do not rely on color alone to judge doneness.
• For a deep, even golden finish, the bake often needs closer to 45 to 55 minutes depending on your oven and pastry thickness.
• Let the galette cool 20 to 30 minutes before slicing for cleaner layers.