The galette des rois with almond frangipane is a typical French cake prepared on Epiphany Day with the arrival of the Three Wise Men. It is made with puff pastry filled with almond frangipane cream, and French tradition also involves a small figurine hidden inside that will end up in the slice of the most fortunate person.
The galette des rois with almond frangipane can also be filled with other fillings such as pastry cream, chocolate, or apple cream. Furthermore, besides being very tasty, it is quick and easy to make. If you want to try another delicious Epiphany cake, I recommend the Crown of the Three Wise Men.
The diameter of this cake is 7 inches and with one rectangular puff pastry sheet, you will get two pastry discs. If instead, you want to make a larger cake, about 8 inches, you will need 2 round puff pastry sheets.
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 10 People
- Cooking methods: Oven
- Cuisine: French
Ingredients
- 1 1/2 cups almond flour
- 1/2 cup butter (or vegetable margarine)
- 1/2 cup sugar
- 2 eggs (or substitute with 4 tablespoons of cornstarch)
- 1 pinch fine salt
- 1 vial almond flavor
- 1 sheet rectangular puff pastry (or 2 round ones)
- 2 tbsps sugar (for the glaze)
- 2 tbsps water (for the glaze)
Steps
Prepare the frangipane cream by placing the softened butter at room temperature, or margarine, together with the sugar in a bowl, and whisk the mixture.
Add half of the almond flour and 1 egg (or 2 tablespoons of cornstarch) and continue to whisk the mixture.
Add the second egg (or the other 2 tablespoons of cornstarch) and the remaining almond flour. Add the pinch of salt, the vial of almond flavor, and whisk the cream until it is smooth and homogeneous.At this point, cut out the two discs of puff pastry and place one on a sheet of parchment paper.
Pour the frangipane cream in the center of the puff pastry, taking care to leave an empty border of about 1/2 inch.
Moisten the edge of the disc with a brush of water and place the second disc on top of the cream, align the edges, and press them together lightly.
Put the cake to rest in the refrigerator for 30 minutes.
After the resting time in the fridge, take the cake and decorate it as desired.
With a sharp knife, score some patterns without cutting too deeply, scallop the edge, and make a few small holes here and there with a wooden skewer.
Preheat the oven to 338°F and bake the galette des rois for 20 minutes.
Meanwhile, prepare the glaze by dissolving the sugar with water in a saucepan on the stove.
When the cake is cooked, take it out of the oven and brush the sugar glaze on top.
