Galettes des Rois
The celebratory cake of puff pastry and almond filling. Every Epiphany, on January 6th this cake is eaten across the households of France and is usually accompanied by fun and games.
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!
