Galette des Rois (Three Kings Cake)

a slice of galette des rois on a white plate.

5 from 1 review

Galette des Rois (Three Kings Cake)

This classic French pastry is made with layers of buttery puff pastry encasing a luscious almond frangipane filling. It's a treat that strikes the perfect balance between simplicity and sophistication.

Prep Time1

Bake Time30

chillling time1

Total Time2 30

Servings:12 servings

Ingredients

1 ¼ pound Puff pastry (½ recipe or 2 sheets store-bought)
4 ounces granulated sugar (½ cup)
2 ounces unsalted butter (room temperature)
¼ teaspoon table salt
1 egg (room temperature)
4 ounces almond flour (1 cup)
¼ teaspoon almond extract (adjust based on the strength of your extract)
½ teaspoon vanilla extract
1 tablespoon dark rum
1 candied cherry (see note)
1 egg (for egg wash)

Instructions

Line a half sheet pan with parchment paper or a silicone baking mat. Roll half of the puff pastry to a 9” square. Using a 9" cake pan as a guide, trim the pastry to a 9" circle. Transfer the pastry to the sheet pan and cover it with a piece of parchment or plastic wrap. Roll and cut the other half of the pastry the same way. Place the other circle on top of the first one. Cover the pan and refrigerate. At this point you can wrap the pastry rounds and freeze for up to a month.
In a mixing bowl, cream 4 ounces granulated sugar and 2 ounces unsalted butter together until light and aerated. Scrape the bowl and the beater. Add ¼ teaspoon table salt 1 egg, ¼ teaspoon almond extract, ½ teaspoon vanilla extract and 1 tablespoon dark rum. Mix to combine. Add 4 ounces almond flour and mix on medium-high speed for 30 seconds to aerate. Transfer the frangipane to a small bowl, cover and chill for at least 30 minutes.
Remove the dough and frangipane from the refrigerator. Slide the top dough round and the parchment separating the rounds off the pan. Whisk 1 egg with a tablespoon of water. Brush the bottom round to the edge with egg wash (careful not to let it drip over the sides or you'll glue the pastry layers). Spread the frangipane evenly over the dough on the pan, leaving a ½" border all around. Place 1 candied cherry somewhere in the filling. Place the other dough round over the filling and firmly press the edges to glue the two pieces of pastry together.
Use the back of a paring knife to flute the sides of the pastry. Brush the top of the pastry with the egg wash (again, careful not to drip over the sides). Then use the tip of the knife to etch curved lines from the center of the pastry to the side (see photos). Make a small incision in four of the lines (spaced across the top) as steam vents. Refrigerate the assembled cake for at least 30 minutes. At this point the pastry can be wrapped in plastic and frozen for up to a month.
Preheat the oven to 375 °F. Remove the pan from the refrigerator and slide it into the preheated oven. Bake until the pastry is well-puffed and golden brown, about 30 minutes. Serve slightly warm or at room temperature.

Video

Notes

The traditional Galette des Rois contains a "feve", that is a dried bean or a plastic baby representing the Christ child. The person who finds the "feve" is crowned "king". I prefer to use an edible "feve" such as a candied cherry or an almond to reduce the choking hazard.

Nutrition