This Galette Des Rois (French King Cake) is puff pastry filled with almond cream (or frangipane) and a trinket or dried bean.
This pastry is typically made in celebration of Epiphany in France, but it’s delicious anytime! It is a surprisingly simple dessert to make that is pure WOW! It’s all in the decoration you scratch into the surface of your puff pastry.
If you are inclined to make your own puff pastry dough, awesome, but using store bought means you can throw it together quickly!
The almond cream is just blitzed in a food processor and ready to go. I tucked a candied kumquat into the center as the hidden gem, instead of a dried bean. Whoever finds it is king for the day and gets a tasty treat!
I made mine with homemade puff pastry and almond cream, but you can always use store-bought and pull it together rather quickly! For the surprise inside I used a candied kumquat, but you can use any trinket.
Video
Ingredients
- Puff pastry (homemade or store bought)
- Almond Cream
- Trinket I used a candied kumquat
- Egg wash
Instructions
- Roll the puff pastry to about 1/8" thick-rectangle. Trace two 8" circles. Place one circle on a parchment paper lined baking sheet.
- Fill center of the circle with almond cream and add a trinket (I used a candied kumquat) as the surprise inside.
- Egg wash edges. Top with second layer and press together. Egg wash top and freeze for about 30+ minutes.
- Meanwhile, preheat oven to 425°F.
- Decorate the top of the puff pastry with a very sharp knife or razor blade. Create an air vent in the center.
- Bake for about 30 minutes or until golden brown and puffed. Cool slightly, serve warm or at room temperature.
