French King cake is traditionally served in France around Epiphany, on January 6th. It’s a buttery puff pastry filled with a sweet almond filling with a small fève (a tiny bean, almond, or porcelain trinket) hidden inside. The person who finds the fève in their slice is crowned King or Queen for the day.
French tradition King cake
Last weekend I made the classic French almond cake known as Galette des Rois, or King’s cake. This pastry is a firm favorite in France and around the world during the Epiphany season.
The tradition is especially fun for children: a small fève—often an almond or a tiny toy—is hidden inside the galette. When the cake is cut and someone receives the slice with the fève, they are named King (or Queen) for the day and traditionally wear a paper crown. If you follow this custom, remember to prepare a crown for the lucky person.
I’ve never managed to find the fève myself, but I keep trying—part of the joy is in re-creating the tradition and sharing the cake with family and friends.
Hidden little toy in King cake
If you hide a small toy in the galette, make sure children are aware and locate the fève before they eat. I prefer to use a blanched almond because it softens during baking and eliminates any risk of dental accidents while preserving the tradition.
How to make French King Cake
Almond filling: Start by preparing the almond filling. In a food processor combine almond flour, sugar, a pinch of salt, citrus zest (orange or tangerine), room-temperature cubed butter, eggs, rum and a touch of almond extract. Process until the mixture is smooth. Cover with plastic wrap and chill for 30 minutes to firm up for easier spreading.
Roll out the puff pastry: On a lightly floured surface, roll one piece of puff pastry into a circle about 9 inches (23 cm) in diameter (use a springform or plate as a guide). Trim the edge into a tidy circle and place it on a parchment-lined baking sheet or in a lightly buttered quiche pan.
Fill the galette: Spoon the chilled almond filling into the center and spread it evenly, leaving a 1-inch (2–3 cm) border. Nestle a blanched almond or fève somewhere inside the filling. Lightly brush water around the exposed border so the top layer will adhere properly.
Top and decorate: Roll the second piece of puff pastry into a matching circle and place it over the filling. Press the edges together to seal; you can crimp or pinch the border for a decorative edge. Lightly score a design on the top with a paring knife, taking care not to cut through. Mix the egg yolk with the milk and brush it evenly over the top to give the galette a glossy finish. Poke five small holes in the top to let steam escape while baking.
Bake the galette: Preheat the oven to 375°F (180°C). Bake the galette for about 30 minutes or until it’s puffed and golden brown. Remove from the oven and transfer to a cooling rack. The galette may settle slightly as it cools; this is normal.
Serve: Slice into eight portions and serve at room temperature. The almond filling and crisp puff pastry are best enjoyed the day they are baked.
Tips and tricks
Make it the day you serve it. Puff pastry is at its flakiest and most delicate when freshly baked. I don’t recommend making the galette a day ahead because the crust will soften and lose crispness.
Storing and reheating. Store leftovers in an airtight container in the refrigerator for up to 5–7 days. To restore crispiness, reheat briefly in a toaster oven. You can also freeze the galette for up to one month. To defrost, leave it at room temperature for about an hour or thaw in the refrigerator overnight. Reheat briefly in the oven to revive the pastry, watching carefully to avoid burning.
More recipes
- PUFF PASTRY PEACH GALETTE
- PLUM GALETTE
- FRENCH STYLE LEMON TART
- APPLE GALETTE WITH SALTY CARAMEL
- PRALINE SQUARES (Gateau russe)
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GALETTE DES ROIS – KING’S CAKE
Ingredients
- 1 pound (450 g) puff pastry, divided into two pieces
Almond filling
- 3 1/2 oz (100 g) unsalted butter, cubed and at room temperature
- 1 cup (100 g) almond flour
- 1/2 cup (100 g) fine sugar
- Zest of 2 tangerines or 1 medium orange, well washed
- 2 large eggs
- 1/8 teaspoon almond extract
- Pinch of salt
- 2 teaspoons rum
- 1 small almond (to hide as the fève)
Egg wash
- 1 small egg yolk
- 1 teaspoon milk, room temperature
Instructions
- To make the almond filling, place almond flour, sugar, salt, citrus zest, room-temperature butter, whole eggs, rum and almond extract in a food processor. Process until well combined.
- Cover the filling and chill in the refrigerator for 30 minutes. It will firm up and be easier to spread.
- Preheat the oven to 375°F (180°C). Line a baking sheet with parchment paper or lightly butter a quiche pan.
- On a lightly floured surface roll one piece of puff pastry into a 9″ circle. Trim and place on the prepared baking sheet.
- Spread the almond filling evenly in the center, leaving a 1-inch border. Place the almond (fève) somewhere inside the filling. Brush the exposed border lightly with lukewarm water.
- Roll the second piece of puff pastry into a matching 9″ circle and place it on top. Press the edges to seal, crimping or creating a decorative edge.
- Score a decoration on top with a paring knife without cutting through. Brush with the egg yolk mixed with milk. Pierce five small holes on top to vent steam.
- Bake for about 30 minutes, until golden brown. Let cool on a rack. Slice into 8 pieces and serve at room temperature.
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