Galette des Rois

🧂 Ingredients

• 2 sheets Puff pastry(Store-bought or homemade, thawed if frozen)
• 100 g Unsalted butter(Softened to room temperature)
• 100 g Granulated sugar
• 150 g Almond flour
• 2 Large eggs(1 for the frangipane, 1 for egg wash)
• 1 tbsp Dark rum(Optional, but adds depth of flavor)
• 1 Fève(A small, oven-safe charm or bean. Ensure it's suitable for baking.)
• 1 Egg yolk(For egg wash (optional, for a richer color))
• 1 tsp Water(To mix with egg yolk for wash)

👨‍🍳 Instructions

1. 1

   Prepare the Frangipane: In a medium bowl, cream the softened butter and granulated sugar together with an electric mixer or a whisk until light and fluffy, about 2-3 minutes. Gradually beat in 1 egg until well combined. Stir in the almond flour and rum (if using) until a smooth, thick paste forms. Set aside.

   ⏱️ 15 minutes
2. 2

   Assemble the Galette: Lightly flour your work surface. Unroll one sheet of puff pastry and place it on a baking sheet lined with parchment paper. Spread the frangipane evenly over the pastry, leaving a 2-3 cm (about 1 inch) border clear around the edges. Carefully press the fève into the frangipane, away from the center, ensuring it's well hidden.

   ⏱️ 10 minutes
3. 3

   Seal and Decorate: Unroll the second sheet of puff pastry. Gently place it over the frangipane-filled pastry. Press the edges of the two pastry sheets together firmly to seal. Trim any excess pastry. Using the tines of a fork or your fingers, crimp the edges decoratively to create a sealed border. With the back of a knife (not the sharp edge), lightly score a decorative pattern on the top pastry, being careful not to cut all the way through. You can also make small vents.

   ⏱️ 10 minutes
4. 4

   Egg Wash and Bake: In a small bowl, whisk together the remaining egg yolk with 1 tsp of water to create an egg wash. Brush this evenly over the top of the galette, avoiding the very edges if you want them to puff up more. Preheat your oven to 200°C (400°F). Bake for 35-40 minutes, or until the galette is deeply golden brown, puffed, and the frangipane is set and slightly firm to the touch. If it browns too quickly, you can loosely tent it with foil.

   ⏱️ 35-40 minutes
5. 5

   Cool and Serve: Let the galette cool on the baking sheet for at least 15-20 minutes before slicing. This allows the frangipane to set completely. Serve warm or at room temperature.

   ⏱️ 20 minutes

💡 Pro Tips

• ✓When serving, warn everyone about the fève to prevent broken teeth. The person who finds it is traditionally crowned king or queen.
• ✓The Galette des Rois is a traditional cake enjoyed in France, particularly on Epiphany (January 6th), but also throughout the month.
• ✓The winner of the fève gets to wear a paper crown, often included with store-bought galettes or available separately.

🔄 Variations

• Add a thin layer of apple compote or fruit preserves over the frangipane before topping with the second pastry sheet.
• In some regions, a brioche version (Galette Bretonne) is made, often enriched with fruit or nuts.

🥗 Nutrition

Per serving