Galette des Rois..aka..King Cake

All the pastry shop windows in Bordeaux are filled with paper crown adorned cakes in various sizes and textures. Lines to the counter stretch all the way to the door. Only a thin barrier separating us from warm bread and sugar inside, to the below freezing temperatures and cold wind outside. January 6th marks Epiphany in France, signaling to everyone that it’s officially time to buy a galette des rois.

Similar in theory to the French inspired, multicolored New Orleans cake devoured at Mardi Gras, the galette des rois is the OG. Made like a puff pastry sandwich with an artistically scored, egg washed top crust. The filling is usually almond based of either creamy frangipane or a simpler sweet almond paste.

Here in the southwest of France, though, I’ve seen several versions: a brioche bread topped with pearl sugar and no filling, puff pastry filled with almond cream, one with a hazelnut chocolate gianduja filling, and even Pithiviers, which uses a mixture of almond cream and custard. I tend to find plain brioche a bit dull, and while the chocolate version was tempting, it was also pricey—so I went with the classic almond galette.

What makes King Cake so unique is the hidden fève (bean), trinket, or figurine baked inside. When sliced, an event known as tirage des rois (drawing of the kings) whoever discovers the prize, ideally without breaking a tooth or choking, is crowned “king for the day,” hence the paper crown. Some fèves have become collector’s items, and I’ve seen them proudly displayed in a few pâtisseries. My favorite versions are tiny egg-shaped creatures wearing baker hats, which remind me of collecting California Raisins at McDonald’s in the 80s.

Sadly, I discarded my own collection along with most other millennials who eventually realized that everyone was saving their toys for a future cash-in, effectively killing the market. Baseball cards, Breyer horses, all those mint-condition treasures, turns out they were mostly just a lesson in how to make your toys last forever.

Back to cake. Fête des Rois (Feast of Kings) also has pre-Christian Roman origins, when a galette was served at the end of a massive feast for servants and slaves. The bean was used to select one slave to be king for the day, an opportunity to flip the hierarchy upside down with a single slice of cake.

Interesting enough, the galettes des rois given to the president of France by local bakers contain no féves, eliminating the chance of anyone being crowned king of France for the day. Such wise men and women.

Now, on to a simple version you can make at home. My version has a layer of orange marmalade complete with chunks of candied orange rind, an almond rum paste, and store bought puff pastry. If you don’t want to fuss with a trinket, just use a whole almond. And for a crown? Cut one from paper or maybe swing by Burger King, sans le burger.

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Galette des Rois

-recipe adapted from Le Cordon Bleu

*yields 6 servings

Ingrédients

Almond Cream

• 100 grams (1/2 cup) granulated sugar

• 100 grams (7 tablespoons) European style unsalted butter 82% butterfat, softened

• 1 large egg, room temp

• 1 large egg yolk, room temp

• 1 tablespoon dark rum

• 1/4 teaspoon almond extract

• 1/4 teaspoon kosher salt

• (100 grams) 1 cup almond flour

• 1 tablespoon all purpose flour

• 2 frozen all-butter puff pastry sheets, thawed

Assembly

• 3 tablespoons orange marmalade

• 1 whole almond or trinket

Egg Wash

• 1 large egg

• 1 teaspoon heavy cream

Method

Make the almond cream

1. In a large mixing bowl with a handheld electric mixer, beat the sugar and butter together until light and fluffy.

2. Mix in the whole egg, followed by the egg yolk, rum, and almond extract scraping the bowl in between each addition to form an eggy paste.

3. Add in the almond flour and all purpose flour, mixing until everything is fully incorporated. Transfer the almond cream to a small airtight container and refrigerate until ready to use.

Assemble & Bake

1. Line a medium sized baking sheet with parchment paper.

2. Place one sheet of puff pastry on a lightly floured surface and roll out to 1/8-inch thickness.

3. Use a round cake pan or the bottom of a springform pan to cut a 24-cm (9.5-inch) circle. Repeat with the other sheet of pastry.

4. Place one pastry circle on a parchment paper lined baking tray. (I set the second sheet of pastry on a piece of parchment paper in the fridge in the meantime.)

5. Gently spread the orange marmalade across the pastry, leaving a 1-inch border bare all the way around.

6. Take a small spatula and carefully spread the cold almond cream across the marmalade in an even layer.

7. Hide a whole almond or trinket somewhere in the cream.

8. Brush a thin coating of cold water on the exposed outer pastry. This will be the glue that binds the top and bottom dough together.

9. Place the second pastry sheet onto the almond cream, lining up the two circles.

10. Use your fingertips to squeeze the top and bottom layers together. I also take my thumb and press an extra crimp for security.

11. Place the pan in the fridge to chill for 30 minutes. The butter in the puff pastry will firm, making it easier to score and helping it hold its shape in the oven.

1. Preheat oven to 375F (190C) and arrange a rack in the middle.

2. In a small bowl beat the egg and cream together with a fork to make an egg wash.

3. Remove the cold galette from the fridge. Take a small knife and score curved lines like a pinwheel across the top.

4. Take a pastry brush and paint a nice coating of egg wash over the entire galette.

5. Use the tip of the knife and poke 4-5 small holes across the pastry to allow steam to escape while baking.

6. Place the pan in the oven and bake for 30-33 minutes, or until puffed and golden brown.

7. Transfer the pan to a wire rack to cook for 15 minutes before slicing and serving.

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Serving

The galette will be flaky with a slight airy gap between the filling and top layer. Once sliced the pastry will sink slightly. Enjoy warm or cold.