• >
  • Recipes
  • >
  • Galette des Rois

Galette des Rois

Photo: Galette des Rois

TOTAL TIME: 2 hr 5 min
Prep: 15 min
Inactive Prep: 1 hr 20 min
Cook: 30 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

CREAM FILLING:
  • 1/3 cup/70 g butter, softened
  • 1/2 cup/70 g confectioners' sugar
  • 1/2 cup/70 g ground almonds
    PASTRY SHELL:
    • 2 sheets store-bought puff pastry, about 1/4-inch/5 mm thick, chilled
    • 1 magic bean, for hiding in the cake
    • 1 egg, lightly beaten, for sealing the pastry
    • Sifted confectioners' sugar, for dusting (or a few spoonfuls of apricot jam, heated until runny)
    recipe tools

      • COMMENT ON THIS PROJECT

          

      Sign in

      All fields are required.

      E-mail Address:

      Password:

      Remember me on this computer

      Signing in

      Please enter your email address and we will send your password

      E-mail Address

      Your password has been sent and should arrive in your mailbox very soon.

      Not a member?

      Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

      It's free and easy.

    • Print Recipe

    Directions

    For the cream filling: Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum and vanilla. Beat until smooth with a fork. Cover and chill until firm, at least 1 hour.

    For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round.

    Lay the smaller round of chilled dough on a dampened baking sheet. Spread the chilled cream filling over, leaving a good 1-inch/2.5 cm margin all around the edge. Hide a bean somewhere in the cream. Brush the border with egg wash. Lay on the top round and press the edges well to seal. Score the edge all around with the blunt side of a knife to seal. Make a cross in the center for steam to escape and draw spirals out to the edges for decoration. Brush with egg wash all over the top, avoiding the edges, so that they'll puff up easily. Chill in the freezer until very firm, about 20 minutes.

    Preheat the oven to 450 degrees F/230 degrees C.

    Bake the cake until puffed up high and dark golden in color. Sprinkle with a thin coating of confectioners' sugar and blast under the broiler or melt with a blowtorch. You can also brush with melted apricot jam for a glaze.

    COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

    Review This Recipe

    You must be logged in to review this recipe.

    or Sign Up to Review

    5

    Newest Ratings and Reviews

    Read all 3 reviews

    • on January 26, 2013

      Flag

      OMG, this is so good. Super easy to make yet looks very elegant. So far all the recipes I've tried from Laura have been awesome. So glad I discovered her show.

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on January 07, 2013

      Flag

      So good, with so little effort. I lined the sheet pan with parchment & it worked well. Used all filling. Cooked 15 mins. Topped with apricot jam & powdered sugar. Used Irish Mist instead of rum. Next time I will grind the almonds VERY finely.

      people found this review Helpful.
      Was this review helpful to you? Yes | No

    • on February 02, 2012

      Flag

      Living in south Louisiana, King Cakes are everywhere during Mardi Gras season. They come in so many varieties, but this puff pastry kind, or what we call here "old-fashioned," is my favorite. I was really happy to find a recipe and be able to make it fresh! It was great and simple - typical for Laura Calder. But I'll be using parchment paper on the baking sheet next time and 1/2 to 2/3 of the filling.

      people found this review Helpful.
      Was this review helpful to you? Yes | No
    Advertisement

    On TV

    *ALL TIMES EASTERN
    ON AIR
    NOW
    TONIGHT
    10:00
    PM

    what's hot

    Road Trip with G. Garvin
    Road Trip with G. Garvin Host: G. Garvin

    Get Cooking Channel on your TV.

    Learn How