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Loading...This traditional French King Cake, enjoyed at Epiphany celebrations across France, layers golden puff pastry around a luscious almond cream filling. A small fève is tucked inside, and whoever finds it in their slice is crowned king or queen for the day.
Prep Time30 mins
Cook Time30 mins
Total Time60 mins
Servings8
Yield8 servings
Nutrition Facts
Per serving (estimated)
- 475 kcalCalories
- 32 gFat
- 12 gSaturated Fat
- 40 gCarbs
- 2 gFiber
- 17 gSugar
- 8 gProtein
- 190 mgSodium
- 155 mgPotassium
- 60 mgCalcium
- 1.5 mgIron
- 0.5 mgVitamin C
- 150 mcgVitamin A
Ingredients
For the almond cream (frangipane)
- 1/2 cup (115 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs, room temperature
- 1 cup (100 g) finely ground almond flour
- 2 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
For the pastry and assembly
- 2 sheets (about 14 oz / 400 g each) all-butter puff pastry, chilled
- 1 large egg, beaten with 1 tablespoon water (egg wash)
- 1 dried bean or small porcelain fève
- 2 tablespoons sliced almonds (optional, for topping)
- 1/4 cup (50 g) granulated sugar mixed with 2 tablespoons water (for the glaze)
Directions
- Make the frangipane: In a medium bowl, beat the softened butter and sugar together until pale and fluffy, about 3 minutes. Beat in the eggs one at a time until fully incorporated, then mix in the almond flour, all-purpose flour, vanilla, and almond extract if using. The cream should be smooth and spreadable; chill it for 15 minutes while you prepare the pastry.
- Roll out one sheet of puff pastry on a lightly floured sheet of parchment paper into a 12-inch (30 cm) round. Transfer the parchment and pastry round to a baking sheet and chill while you roll out the second sheet to the same size.
- Spread the chilled frangipane evenly over the first pastry round, leaving a 1-inch (2.5 cm) border around the edge. Press the fève into the cream at a random spot, then lightly brush the exposed border with water.
- Lay the second pastry round over the top, pressing gently around the filling to adhere, then press the edges together firmly. Trim any excess with a sharp knife to make a clean circle, then crimp the border with the tines of a fork to seal.
- Chill the assembled cake in the refrigerator for 20 minutes to firm up the butter, which helps the pastry puff evenly. Meanwhile, preheat the oven to 400°F (200°C).
- Brush the top of the chilled cake generously with egg wash, then use the back of a paring knife to score a decorative spiral or crosshatch pattern, taking care to cut only into the top layer of pastry. Pierce a few small steam holes in the center.
- Scatter the sliced almonds over the top if using, then bake for 28 to 32 minutes, until the pastry is deeply golden brown and crisp. If the edges brown too quickly, tent them with foil.
- While the cake bakes, simmer the sugar and water in a small saucepan for 2 to 3 minutes until slightly syrupy. Brush the hot syrup over the cake as soon as it comes out of the oven for a glossy, sweet finish.
- Let the cake cool on the baking sheet for at least 15 minutes before slicing. Serve warm or at room temperature, and watch carefully for whoever discovers the fève in their slice.
Cook’s Notes
- Keep everything cold: if the butter in the puff pastry softens too much while assembling, pop the cake back in the fridge for 10 minutes before baking for the flakiest rise.
- Don't skip the fève tradition, but warn your guests before they bite in; small dried beans, almonds, or porcelain trinkets all work.
- For the cleanest decorative scoring, chill the cake thoroughly first and use a sharp paring knife held lightly so you don't cut through to the bottom layer.
- All-butter puff pastry gives the best flavor and puff; if using a frozen brand, thaw it in the refrigerator overnight, not at room temperature.
- The galette is best eaten the day it is baked, but leftovers can be stored in an airtight container and gently rewarmed in a 300°F oven for 5 minutes.
