Galette des Rois to mark Epiphany
Galette des Rois is a traditional French dessert known as “king cake” usually eaten to celebrate Epiphany.
The 6th of January marks the Twelfth Night of Christmas. On 6th of January, Christians around the world come together to celebrate Epiphany. On this day, the Three Wise Men or the Three Kings followed the star of Bethlehem to meet baby Jesus. The Three Kings came bearing gifts of gold, frankincense, and myrrh for the newborn. Whilst we’re not a religious household, I couldn’t resist the temptation to make something delicious to mark Epiphany.
Galette des Rois
Those who observe Epiphany in the U.K. make a rich and dense fruit cake to celebrate the Twelfth Night. Unfortunately I am not a fan of fruit cakes. Instead I’m looking for a lighter dessert that is simple to make, especially after a cooking-and-baking marathon over the Christmas and New Year. So a galette des rois it is!
Galette des rois, which translates to “king cake,” is a traditional French dessert served throughout the month of January to mark Epiphany. This is an easy and elegant dessert. All it takes is some store-bought puff pastry and a few simple ingredients to make a luscious almond custard filling (frangipane). Then, two circles of buttery puff pastry are used and filled with frangipane which is then sealed tightly together with a scalloped edge. Etching of criss-cross or leaf design adorn the top. A brush of yolk glaze and into the oven it goes for 30 minutes.
This galette des rois is one of those effortless desserts that can be prepped ahead of time and easily assembled together for a delicious dessert. These days with an active toddler, I’m all about easy and effortless everything! Next year I may even add a small prize (fève) hidden in the frangipane filling for fun. The lucky winner will be the “king” or “queen” for the day.
Enjoy with a cup of coffee and Happy Twelfth Night!
Galette des Rois
Ingredients
- 1/3 cup 85 grams butter at room temperature
- ¾ cup 85 grams confectioners’ sugar
- ¾ cup 85 grams almond flour
- ¼ teaspoon salt
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract optional
- 2 320g puff pastry dough cut into two 9.5 inch diameter circle
Instructions
- For the almond custard filling:
- Using a food processor or mixer, beat the butter and sugar together until creamy and light. Be sure this is mixed well together. Add the almond flour and salt and beat well. Mix in one whole egg and one egg white only. Reserve the egg yolk for the glaze. Add both the vanilla and almond (if using) extract. Cover and chill until ready to assemble.
- For the galette:
- Line a baking sheet with parchment paper. Place one circle of puff pastry dough on top. Carefully spread the almond filling evenly across the dough leaving a one inch. Dampen the edge of the first circle and lay the second circle over it.
- Seal the galette together by pressing the edges with your fingers. Using the bottom of the butter knife, recreate a scallop edge by pushing the dough in about 1/4 inch. Refrigerate the galette for 30 minutes before baking to get the puff pastry chilled.
- Preheat the oven to 210C/410F. Use a pairing knife to decorate the top by etching a criss-crossing or leaf pattern. Brush a thin layer of yolk glaze over the top. Bake for 30 minutes until the galette is golden and puffy. Remove from oven and let it rest for 15 minutes. Serve warm or at room temperature.
