Well, better late than never, right?
I don’t think many people would mind extending Mardi Gras one day for this galette des rois, or French king cake. The golden puff pastry dough rises around the cake and creates a beautiful facade. Filled with creamy almond paste and raspberry jam, the galette des rois is delicious without being too sweet, like their American counterparts.
And the best part? It is impressive but easy! I cheated and used store-bought puff pastry sheets so, besides assembly, all you need to do is make is the almond paste. If you are really short on time, you can even buy almond paste from the store. The goal here is impressive, delicious, and pretty, without too much work.
Earlier this year, when the town was blanketed in snow, Will and I made it out to a local coffee shop where we warmed up with mugs of hot drinks and grabbed a slice of galette des rois from the pastry counter. I am a sucker for anything almond flavored and the flaky pastry crust was beautiful and enticing, just like in this version. Our pastry excursion made me want to learn more about the French king cake and how it is made.
Scalloped edges form from small cuts that we make all around the puff pastry circle after it is filled. Scoring the dough after the cake is assembled creates small pinwheel lines on the top of the pastry, though you could cut them into any design. Brushing the entire cake with egg wash gives the galette des rois a shiny, golden hue after it is baked.
The galette des rois is very different from the cakes we are used to. With buttery layers enveloping the filling, it is more of a pastry than a cake. Puff pastry flakes away from the slice as you submerge your fork into the smooth almond and raspberry layers. With it’s pastry texture, the galette is suitable for breakfast or brunch (in my opinion), but also makes a wonderful treat with your afternoon coffee or tea or as dessert after dinner. It is as versatile as they come, and if you follow this recipe, as easy as can be.
Galette Des Rois
For Assembly
Puff pastry, thawed but still cold
Raspberry or apricot jam
Almond frangipane, recipe follows
Pastry cream, recipe follows
Egg wash, recipe follows
Pastry Cream
1 egg yolk
2 tablespoons sugar
1 tablespoon cornstarch
small pinch of salt
¼ cup cream
¼ cup milk
1 ¼ teaspoons vanilla
½ tablespoon butter
Almond Frangipane
½ cup + 1 tablespoon almond flour
2 ½ teaspoons flour
4 tablespoons butter
¼ cup + 3 tablespoons powdered sugar
1 egg
Egg Wash
1 egg whisked with 1 tablespoon milk
For the puff pastry
Let the puff pastry dough thaw, according to the package instructions. Make sure it is still cold before you work with it. If it gets too warm, place it in the refrigerator for 5-10 minutes until chilled again.
Line a baking pan with parchment paper. Using a 9″ cake pan as your guide cut the dough into a 9″ circle. Repeat with the second sheet of puff pastry. Transfer the rounds to the parchment-lined baking pan and chill in the refrigerator until cold. Work on the pastry cream while the puff pastry chills.
For the pastry cream
In the bowl of a stand mixer fitted with the whisk attachment, combine the egg yolk, sugar, cornstarch, and salt. Whisk until smooth and pale.
In a large, heavy saucepan, combine the cream, milk, and vanilla and bring to a simmer. With the mixer running on medium speed, slowly and carefully pour the hot milk mixture into the mixer and whisk until combined.
Pour the mixture back into the saucepan and whisk constantly over medium-low heat until the mixture thickens to the consistency of mayonnaise. Remove the pastry cream from the heat and add the butter. Whisk until the butter is incorporated.
Transfer the pastry cream into a large bowl and place plastic wrap directly against the surface to prevent a skin from forming. Refrigerate until cool, about 1 hour. Once cool, the pastry cream will be thick and firm.
For the almond frangipane
In a small bowl, whisk together the almond flour, all-purpose flour and powdered sugar until evenly combined.
In the bowl of a stand mixer fitted with a paddle attachment, whip the butter on medium-low until it is smooth and the consistency of mayonnaise. Add the almond mixture in two additions, mixing on low for 15-30 seconds after each addition. Scrape the bottom and sides of the bowl to make sure all of the dry ingredients are fully incorporated. Add the egg and mix on a low speed until smooth, about 30 seconds.
Add the pastry cream to the almond cream and mix on low until combined and smooth. If assembling now, spoon the frangipane into a piping bag and set aside.
If assembling the galette later, spoon the frangipane into a covered container and place plastic wrap directly against the surface to prevent a skin from forming. If the frangipane gets stiff after it chills, spoon it into a stand mixer and mix until it returns to a creamy consistency.
To assemble
Place one puff pastry round on the parchment paper-lined baking sheet and set the other round aside. Brush about 1″ of the border all the way around with egg wash. Be careful not to let it drip over the edge, this can prevent the puff pastry from rising well. Spread the jam evenly, leaving the 1″ border of puff pastry dough that is brushed with egg wash.
Starting in the center of the dough, pipe a spiral of frangipane outward, again leaving the 1″ border of dough. Pipe a second spiral of frangipane on top of the first, beginning in the center and stopping 1/2″ short of the edges of the bottom spiral (or just use up whatever is left).
Place the second round of puff pastry dough on top of the frangipane. Let the edges of the dough carefully drape over the frangipane and press the edges of the dough to seal the top and bottom dough rounds, leaving a small section of the dough unsealed. Gently rub your fingers across the top of the dough to move any air bubbles out of the opening, press around the bottom of the mound of frangipane, and seal the final section of the border.
Using a paring knife, score small diagonal slits in the dough every 1/2” around the edge of the round. Gently brush the surface of the galette with egg wash, again being careful not to let it drip over the edge of the dough. Freeze the galette for 5-10 minutes, until cold. Brush it again with egg wash then score the top.
Preheat the oven to 350 degrees F.
Using your paring knife again, start in the center of the galette and make small arcs about 1/2” apart all the way around the circle. Continue to score the top with as many arcs as you like. Poke a small hole in the center of the galette to let steam escape during baking. Freeze the galette for 5-10 more minutes.
Bake for 30 minutes, rotating the pan if the galette starts to brown or rise more on one side than others. Bake for 20-30 more minutes. If the cake is nicely golden brown remove it from the oven, if not, reduce the heat of the oven to 325 and bake for another 10-15 minutes. Let the pan cool on a wire cooling rack.
The galette is best the day it is baked. You can prepare it ahead of time by freezing the cake after you score the top.
Pastry cream adapted from Let Them Eat Cake. Almond frangipane adapted from Pastry with Jenn.
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