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)
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    • 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.

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    5

    Newest Ratings and Reviews

    Read all 4 reviews

    • on June 04, 2013

      Flag

      This recipe is great! I also added 1/2 cup of unsweetened almond powder or 2 Tbsp of marzipan to enhance the almond flavor. You can also use the filling and puff pastry sheet to make individual almond croissants as well, just add almond slices on top to bake and dust with powder sugar after baking, they're delicious!

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