Galette des rois

We celebrated Epiphany early this year – anticipating the chaos of the first school week after the holidays. Our youngest happily spent the whole afternoon making a crown while the oldest chose a trinket for the fève (she had a collection of trinkets just for this purpose – a very treasured responsibility!). After the dinner with roasted wild boar, the galette was brought out. The kiddos closed their eyes and chose their pieces of cake.

Guess who found the fève? Congratulations to the queen!

Galette des rois

(Adapted from David Lebovitz)

100 g butter (at room temperature)
100 g sugar
110 g almond flour
1 tsp all-purpose flour
A pinch of salt
Zest of 1/2 orange
2 eggs (at room temperature)
2 tsp Grand Marnier
2 sheets of puff pastry
1 piece of ceramic figure or a whole almond for the fève.
1 egg yolk + 2 tsp milk

  1. In a large bowl, use a handheld mixer to beat butter and sugar together until fluffy.
  2. Add almond flour + 1 tsp all-purpose flour + a pinch of salt + orange zest and mix until combined.
  3. Beat in eggs, one at a time.
  4. Add grand marnier.
  5. Cover and chill for 30 minutes.
  6. Line a baking sheet with parchment paper.
  7. Preheat the oven to 375F (convection).
  8. On lightly floured surface, roll one sheet of puff pastry, and use a round plate as a template to cut out a circle about 9″.
  9. Place the 9″ pastry circle on the lined baking sheet. Lay another parchment paper on top.
  10. Roll the 2nd sheet of puff pastry, cut a slightly bigger circle, about 9 1/2″.
  11. Place the 2nd pastry circle on top of the 1st circle with parchment paper in between. Chill for 30 minutes.
  12. In a small bowl, combine egg yolk + milk.
  13. Remove the 2nd pastry circle and set aside.
  14. Spread almond mixture onto the 1st pastry circle, leave at least 1″ exposed border.
  15. Place the fève in the pastry.
    • Note: It’s better to put it near the border so it’s less likely to fall out when you cut the cake.
  16. Brush water around the border of the 1st pastry circle.
  17. Layer the 2nd pastry circle on top.
  18. Seal the edges of the two circles.
    • Note: see David’s technique here, which I found very nicely done. Basically, you use your index finger to press the dough, and use a blunt knife to make a scallop pattern around the border.
  19. Use a pairing knife to create the design on top of the cake.
  20. Brush the egg yolk on top.
  21. Poke several holes on top to allow steam to escape during baking.
  22. Bake for 30 minutes.
  23. Serve warm or at room temperature.