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Galette des Rois - The King's Cake


Servings 1 cake 22-24 cm in diameter
Author Natalie

Ingredients

Ingredients

  • ½ kg. butter puff pastry thawed in the refrigerator

For the almond cream:

  • 125 grams almond meal
  • 125 grams cold butter cut into cubes
  • 125 grams (3/4 cup) sugar
  • ¼ teaspoon salt
  • 25 grams (2 ½ tbsp.) all-purpose flour
  • 1 large egg
  • 1 tbsp. milk or water
  • 2 tbsp. of amaretto liqueur or brandy

For brushing:

  • 1 beaten egg

For glazing:

  • 2 tablespoons honey

Instructions

Dough:

  1. On a floured surface roll out the dough to a thickness of 3-4 mm and cut into 2 parts.
  2. Cut one part of the dough into a 25 cm circle and the other to a 22 cm circle.
  3. Place the 22 cm circle on a baking pan lined with baking paper and pierce it with a fork. Also pierce the second (larger) circle and store in the refrigerator until the almond cream is ready.

Almond Cream:

  1. In a food processor with a steel blade, put almond meal, butter, sugar, salt and flour and blend into a crumbly mixture.
  2. Add egg, milk and amaretto and process until you get a very uniform and thick cream.
  3. Transfer the cream to a piping bag fitted with a smooth 2 cm piping tip and drizzle onto the 22 cm dough circle in the pan, leaving a 2 cm margin.
  4. Remove the second circle of dough from the refrigerator and cover the cream.
  5. Tightly press the two circles of dough together and get rid of scraps.
  6. Freeze the cake for about 15 minutes.
  7. Brush the cake with beaten egg and, if desired, mark several cuts on the top of the dough for decoration using a knife.
  8. Heat the oven to 200c degrees.
  9. Bake the cake for 15-20 minutes and then lower the temperature to 160c degrees and continue baking for another 25-30 minutes or until the cake gets a deep golden color.
  10. Cool the cake on a rack.
  11. Before serving, brush the top with honey and serve.

Recipe Notes