Galettes des Rois (French King’s Cake) 👑

The “Galettes de Rois” is a popular pastry from France, traditionally eaten during the month of January as a celebration of the Epiphany. It consists of two layers of buttery puff pastry, filled with a sweet almond frangipane, which usually contains a hidden “fève”. As part of the celebration, the person who finds the this “fève” in their slice is crowned ‘king’ or ‘queen’ for the day! I hope you enjoy this recipe and spend a good day of the Epiphany with your family. If you don’t celebrate this holiday, feel free to try out the recipe regardless and make sure to share your creations with me! 🥧

Ingredients:

  • 2 sheets of vegan puff pastry (about 450g)
  • 165g almond flour/ meal (1 3/4 cups)
  • 100g brown sugar (feel free to sub for another sweetener of choice)
  • 100g vegan butter (room temperature)
  • 3 tbsp of plant milk (I used almond milk but any other one works too)
  • 2 tbsp cornstarch 
  • 1 tbsp applesauce (or almond butter)
  • 1 tsp of almond extract 
  • 1/2 tsp of vanilla extract
  • 1/2 tsp of rum (optional)
  • 1 fève (sub for a whole almond)
  • For the ‘egg’ wash: 1 tbsp maple syrup + 2 tbsp plant milk

Procedure:

  • Frangipane (filling)
  1. In the bowl of a stand mixer, start by creaming together the sugar and butter. The consistency should be soft and fluffy. 
  2. Sift in the almond flour and cornstarch. Mix and scrape the sides. 
  3. You can now add in the wet ingredients; the plant milk, applesauce, both of the extracts (vanilla and almond), and the rum (if using). Mix well for 2 mins until thick and fluffy. 
  • Assembly   
  1. Line a baking sheet/ tray with a baking mat or parchment paper.
  2. On a clean surface, unroll the puff pastries and cut them into discs of about 8-10 inches (feel free to use a plate for this). Place the first disc on the lined baking sheet. Now, poke holes in the dough with a fork.
  3. Spread the frangipane filling (prepared above) on top of the first disc, leaving about an inch of the border uncovered. This is when you can press your fève (or almond) anywhere into the filling. 
  4. Slightly wet the borders of the bottom pastry dough and place the second disc on top, sealing the borders by pressing them together with your thumb. You can now use a knife to flute the edges.
  5. Finally, brush the top of the galette with part of your ‘egg’ wash. Try to avoid glazing the edges as it might humidify the dough and not allow it to rise properly. You can now choose to draw a pattern on the top of the galette, by using a sharp knife (you can either copy my pattern or get creative with anything from lines, leaves, flowers, to waves!)
  • Place the tray in the fridge to cool for about 30 mins.
  • In the meantime, preheat your oven to 180’ C (350’ F).
  • Remove it from the fridge and apply a second layer of the ‘egg’ wash. 
  • Using a knife or fork, poke holes in the top layer, to allow the air to be released from the puff pastry when cooking (in order not to ruin your pattern, try poking the holes along the same lines as it).
  • Bake until golden brown (30 mins) and let cool for the same time before serving. You can either serve it cold or at room temperature. 
  • The Galette can keep for up to 3 days if covered at room temperature (that is if you are able to resist for that long ;)

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