Galette des Rois means “Cake of the Kings,” but it’s more like a flaky pastry than a cake. Made with puff pastry and a sweet almond filling called frangipane, it’s a traditional dessert that French people eat every January to celebrate Epiphany.
Hidden Treasure
Epiphany is on January 6th and is said to be the day when the Three Wise Men visited baby Jesus. It’s also known as the Day of Kings or Twelfth Night, since it’s the last of the 12 Days of Christmas.
Hiding inside the galette, there’s a lucky charm, called a fève (bean). Originally it was a large fava bean or almond, and it symbolized Baby Jesus. Gradually over time, the bean was replaced by tiny ceramic figurines of characters from the Nativity scene. These hand-painted figurines became family heirlooms, passed down through generations.
Modern charms can be anything from cartoon characters, like the Simpsons, to landmarks, like the Eiffel Tower.
King or Queen of the Day
When you buy Kings’ Cake at a boulangerie (bakery), it includes a hidden charm plus a gold paper crown. Tradition dictates that before serving the cake, the youngest child must first hide under the table.
As the cake is sliced, the child names which family member will receive each piece. This prevents anyone from peeking or claiming the piece if the charm is already visible. Whoever receives the fève in his/her slice gets to wear the crown and becomes king or queen for the day.
How to Make a Kings’ Cake Step-by-Step
1. Start by getting the ingredients and equipment ready first! This is called mise en place, “putting in place” or setting up.
2. Mix the frangipane filling: sugar, butter, almond flour, eggs, and flavorings and set aside. If you don’t have almond extract, you can omit it and use all vanilla extract. Or, use all almond extract – you’re the king of this recipe!
3. Cut two circles from the puff pastry. A pot lid makes an easy template.
4. Next, spread the frangipane evenly in the center of one circle. Leave a one-inch border around it to leave room to seal the edges. You may have some filling left over. Add the almond, or lucky charm (optional). Brush the border with some water and place the other circle of dough on top.
5. Press the edges together carefully, sealing the mixture inside. Use a fork to crimp the edges, or use your fingers to flute them like a pie crust. Brush the top and sides with egg wash (egg and water beaten together in a small bowl).
6. Use the tip of a knife to decorate the top in any design you wish. I copied this wonderful design from David Lebovitz. Draw 5 vertical lines, then diagonal lines in each column in alternating directions, like feathers or veins in a leaf. Poke a hole in the center and let the cake chill in the fridge before baking.
This flower shape is also a popular design. Each year I like to try something new!
Kings’ Cake Recipe
Ingredients
- 1/3 cup butter, softened
- 1/2 cup sugar
- 1 cup almond flour
- 2 eggs, room temperature
- 1/2 tsp vanilla
- 1/2 tsp almond extract
- 2 sheets frozen puff pastry, thawed
- 1 whole almond or large dry bean (optional)
- 1 egg yolk beaten and thinned with 1 tsp milk or water
Directions
- Thaw the puff pastry on the counter, according to package instructions.
- In a medium mixing bowl, combine sugar and butter. Add almond flour and mix well. Add eggs, one at a time, stirring until completely incorporated. Add flavorings and mix again.
- Unroll pastry sheets. Use a plate or lid as a guide to cut out a large circle of dough from each sheet.
- Place one circle of dough on a lined baking sheet.
- Spread almond mixture on dough, leaving a one-inch border around it. You may have some mixture left over.
- Generously brush some water on exposed border of dough.
- Place second layer of pastry on top, pressing firmly to seal mixture inside.
- Press the edges together with a fork to seal.
- Brush the top and edges with the egg wash.
- Poke a hole in the center of the dough for a steam vent.
- Using the tip of a sharp knife, lightly trace a design on the top of the pastry, if desired.
- Place the cake in the fridge to chill for 30 minutes.
- Preheat the oven to 375F.
- Bake the cake for 30 minutes until golden brown.
