French King Cake (Galette des Rois) Recipe

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For the Pastry:

  • 2 sheets of puff pastry (store-bought or homemade)

For the Frangipane Filling:

  • 1/2 cup (120g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1 cup (100g) almond flour
  • 2 large eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour

For the Glaze:

  • 1 egg yolk
  • 1 tablespoon milk or water

Optional:

  • 1 small porcelain fève (trinket or bean) to hide in the cake
  • A paper crown for decoration

Instructions

  1. Prepare the Frangipane Filling:

    • In a bowl, cream together the softened butter and sugar until smooth.
    • Mix in the almond flour, eggs, almond extract, and vanilla extract until combined.
    • Add the all-purpose flour and mix until smooth. Cover and refrigerate for 30 minutes.

  2. Assemble the Galette:

    • Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
    • Roll out one sheet of puff pastry into a 10-inch circle (if not pre-rolled). Place it on the baking sheet.
    • Spread the frangipane filling evenly on the puff pastry, leaving a 1-inch border around the edge.
    • If using a fève, hide it in the filling.
    • Brush the edges of the pastry with water and place the second sheet of puff pastry on top. Press the edges together to seal, then crimp the edges with a fork.

  3. Decorate the Top:

    • Using a sharp knife, lightly score the top of the pastry with decorative patterns (e.g., spirals or diamonds), being careful not to cut through the dough.
    • Mix the egg yolk with milk or water and brush it over the top for a shiny finish.

  4. Bake:

    • Bake the galette for 25–30 minutes, or until golden brown and puffed.
    • Allow it to cool slightly before serving.

  5. Serve:

    • Place a paper crown on top for tradition. When serving, the person who finds the fève in their slice is crowned king or queen for the day!