Galette Des Rois Recipe
This Galette des Rois recipe is the perfect way to celebrate Epiphany, the French way. This day marks the end of the 12 days of Christmas, when the Three Kings distributed their gifts. On January 6th you will find this delicious pastry in households and patisserie shops all around France. If you want to celebrate the traditional way, include some fun and games at the dinner table.
You will typically find a ‘fève’ or small ceramic token hidden inside the galette, if you get the piece with the fève, you are the king of the night. How do you decide who gets which piece? The youngest of the party should hide while the galette is cut into enough slices for the group after which, they come out and designate who gets which piece while having no idea which contains the trinket.
If you have a small group, you can cut an extra piece known as the part du dieu, or the part du pauvres, meaning that there is the chance that no one will be the king of the table.
Galettes des Rois
Equipment
- Mixer with Paddle Attachment, Piping Bag and Tip, Fork, Egg Wash Brush.
Ingredients
- 250 Grams Almond Paste (8.8 oz)
- 150 Grams Sugar to be added only if the almond paste is unsweetened. (5.3 oz)
- 4 Eggs
- 250 Grams Butter room temperature (8 oz/ one-half pound)
- 1 Tablespoons Vanilla Extract
- 75 Grams Flour (2.5 oz)
- 1/2 Teaspoons Baking Powder
- 2 disks Puff Pastry fresh or frozen
- 1 Egg Yolk Beaten with 1 oz of Whipping Cream for egg wash
Instructions
- Combine almond paste (and sugar, if needed) and 1 egg in a mixer with the paddle attachment.
- Mix on medium speed until smooth. Beat in the butter and vanilla until smooth.
- Scrape the bowl. Add remaining eggs, one at a time, and keep beating. Combine flour and baking powder, add to the mixer at low speed, and work just until absorbed.
- Put the cream in a pastry bag and refrigerate if too soft or runny. On one disc of puff pastry, pipe a spiral of filling leaving about a 2 cm border.
- Brush the border with the egg wash and place the second disc of puff pastry on top. With a fork seal the edges gently.
- Glaze the top of the cake with egg wash, cut a few vents, and then with the tip of a paring knife draw some decorations (try not to cut through the dough).
- Bake at 200°C/420°F until fully puffed and golden brown.
- Serve warm or cold, never hot. Bon appétit!
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