📝 About This Recipe
Celebrate Epiphany with this elegant French masterpiece, featuring layers of shatteringly crisp, buttery puff pastry filled with a velvety almond frangipane. Unlike its colorful New Orleans cousin, the Parisian Galette des Rois is a sophisticated study in texture and nutty sweetness. Hidden within the golden crust is a tiny 'fève' or charm, turning every slice into a thrilling search for the crown.
🥗 Ingredients
The Pastry
- 2 sheets All-butter puff pastry (high quality, chilled)
- 1 large Egg (beaten with a pinch of salt for egg wash)
Almond Frangipane Filling
- 1 1/4 cups Almond flour (finely ground)
- 1/2 cup Unsalted butter (softened to room temperature)
- 1/2 cup Granulated sugar
- 2 large Eggs (at room temperature)
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Almond extract (for a classic professional aroma)
- 1 tablespoon Dark rum (optional, for depth of flavor)
- 1 tablespoon All-purpose flour (to help stabilize the filling)
- 1/4 teaspoon Salt (fine sea salt)
The Glaze & Charm
- 1 tablespoon Powdered sugar (for dusting or simple syrup glaze)
- 1 piece Dried bean or ceramic charm (the 'fève' to be hidden inside)
👨🍳 Instructions
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1
In a medium bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes using a hand mixer.
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2
Add the two eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract, almond extract, and rum if using.
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3
Fold in the almond flour, 1 tablespoon of all-purpose flour, and salt. Mix until smooth. Cover the frangipane and chill in the refrigerator for at least 30 minutes to firm up.
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4
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
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5
On a lightly floured surface, roll out the two sheets of puff pastry. Use a large plate or cake pan as a guide to cut two 10-inch circles. Place one circle on the prepared baking sheet.
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6
Spread the chilled frangipane onto the center of the pastry circle on the baking sheet, leaving a 1-inch border around the edge.
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7
Press the 'fève' (charm or bean) into the almond filling, making sure it is not right in the center so it won't be hit when cutting the first slice.
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8
Lightly brush the 1-inch border of the pastry with your egg wash. Place the second pastry circle on top, pressing down firmly along the edges to seal.
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9
Using the back of a knife, 'scallop' the edges by pressing small indentations every half inch around the perimeter. This helps the pastry rise evenly.
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10
Brush the top of the galette with a thin, even layer of egg wash. Be careful not to let it drip down the sides, which can glue the layers together and prevent rising.
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11
Using the tip of a sharp paring knife, lightly score a decorative pattern (like a sunburst, chevrons, or leaves) into the top layer of pastry. Do not cut all the way through.
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12
Poke 5-6 tiny steam vents through the top pastry with a toothpick. Bake for 30-35 minutes, or until the galette is deeply golden brown and puffed.
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13
Optional: For a professional shine, dust with powdered sugar 5 minutes before the end of baking, or brush with a simple syrup immediately after removing from the oven.
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14
Allow the galette to cool on a wire rack for at least 20 minutes before serving. It is best enjoyed warm.
💡 Chef's Tips
Use high-quality all-butter puff pastry; the flavor depends entirely on the quality of the butter. If the pastry becomes too soft while working, pop it in the freezer for 5 minutes to firm up the butter layers. Avoid over-filling the galette, as the almond cream will expand and may leak if the seal isn't tight. When scoring the top, use a very sharp knife and a light touch to ensure the design remains visible after the pastry puffs. If you don't have a ceramic fève, a whole almond or a dried fava bean works perfectly as the hidden prize.
🍽️ Serving Suggestions
Serve warm with a glass of chilled French Apple Cider (Cidre) for the most authentic experience. A dollop of lightly sweetened crème fraîche on the side cuts through the richness of the almond. Pair with a crisp glass of Champagne or a sweet dessert wine like Sauternes. Serve as the centerpiece of a tea party alongside a pot of Earl Grey or Darjeeling tea. Don't forget the paper gold crown for whoever finds the hidden charm in their slice!