Recipe courtesy of Laura Calder
Galette des Rois
Total:
2 hr 5 min
Prep:
15 min
Inactive:
1 hr 20 min
Cook:
30 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 5 min
Prep:
15 min
Inactive:
1 hr 20 min
Cook:
30 min
Yield:
8 servings
Level:
Easy
Total:
2 hr 5 min
Prep:
15 min
Inactive:
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
  • 1 egg
  • 1 tablespoon dark rum
  • 1/2 teaspoon pure vanilla extract
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)

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.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Galette des Rois

Galette des Rois aux Amandes (Three Kings Almond Tart)

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

Galette des Rois aux Amandes (Three Kings Almond Tart)

Recipe courtesy of Jennifer Paterson|Clarissa Dickson Wright

On TV

Junk Food Flip

7:30am | 6:30c

Junk Food Flip

8:30am | 7:30c

Junk Food Flip

9:30am | 8:30c

Unique Eats

10am | 9c

Unique Eats

11am | 10c

Unique Eats

11:30am | 10:30c

Food: Fact or Fiction?

12:30pm | 11:30c

Food: Fact or Fiction?

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Carnival Eats

3:30pm | 2:30c

Carnival Eats

4:30pm | 3:30c

Carnival Eats

5:30pm | 4:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c

Man v. Food

9:30pm | 8:30c

Carnival Eats

10pm | 9c

Carnival Eats

10:30pm | 9:30c

Carnival Eats

11pm | 10c

Carnival Eats

11:30pm | 10:30c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c

Man v. Food

1:30am | 12:30c

Carnival Eats

2:30am | 1:30c

Carnival Eats

3:30am | 2:30c

So Much Pretty Food Here