Swine & Sea — Galette des Rois — French Creole Recipe

Galette des Rois

The traditional purple and gold cake with a plastic baby hidden inside, known as the King Cake, is popular this time of year with Mardi Gras in February. It's more of a yeast cake that looks like a bundt cake. I’ve never been a big fan of them, and they remind me of fruit cake - not really wanted, but somehow always around. The Galette des rois, which translates to King Cake, is from northern France. It still has a plastic baby hidden inside, but features an almond cream and puff pastry. It is usually served on Epiphany, the day the Three Kings visited the baby Jesus. It’s a fairly simple cake to make, but richer than the King Cake associated with Mardi Gras.

Recipe

Almond Cream Filling

  • ½ cup

    almond meal

  • ¼ cup

    granulated sugar

  • 1

    large egg

  • 3 Tbsp.

    unsalted butter , softened

  • ¾

    pure vanilla extract

  • 1 Tbsp.

    all-purpose flour
Cake

  • 17 oz.

    puff pastry , thawed

  • 1

    large egg , beaten

  • 2 Tbsp.

    granulated sugar
Almond Cream Filing
    Step 1

  • Combine almond meal, sugar, egg, softened butter, vanilla extract, and flour into a food processor.

    • Step 2

  • Blend to a smooth, creamy paste. You can make the paste a few days ahead. Be sure to place it in an airtight container and refrigerate.

Cake
    Step 1

  • Position a rack in the center of the oven and heat to 425° F. Line a rimmed baking sheet with parchment paper.

    • Step 2

  • Roll out 2 sheets of puff pastry and cut into 2 (11-inch) discs. Place one disc on the prepared baking sheet and the other in the refrigerator.. Spread an even layer of almond cream, leaving a 1-inch border around the edges.

    • Step 3

  • If you wish to include a king prize, you can do so at this point. Simply nestle it in the almond cream.

    • Step 4

  • Brush some of the beaten egg over the pastry border.

    • Step 5

  • Place second puff pastry disc on top of filling, and crimp the edges with a fork to seal the cake.

    • Step 6

  • Using a sharp knife, score a decorative pattern into the top layer of pastry without cutting through to the almond filling. Brush galette with the remaining beaten egg (this will create a golden crust).

    • Step 7

  • Bake cake for 15 minutes. Remove from oven and sprinkle the cake with granulated sugar.

    • Step 8

  • Return to oven and bake until the puff pastry becomes a deep golden brown, 10 to 12 minutes more. Allow cake to cool for 20 minutes before serving.