Making a Basic French Galette des Rois Is Simpler Than You Assume

A number of years in the past, I used to be a younger pastry cook dinner working the early morning shift when a fellow baker offered me with a slice of galette des rois—French kings’ cake—to take pleasure in with my cup of espresso. A layer of aromatic almond cream perfumed with rum was generously sandwiched between two layers of crisp, golden puff pastry, and, as is historically achieved in France, the baker had snuck a fève—a small bean, nut, or porcelain allure—into the filling. In northern France, households collect to take pleasure in galette des rois collectively on January 6 for Epiphany, which celebrates the three sensible males, or the three kings, assembly child Jesus. 

“In response to custom,” journalist Ajesh Patalay writes within the Monetary Occasions, “the youngest and most harmless within the room (not all the time the identical factor) climbs underneath the desk and chooses who receives every slice.” Whoever receives the little trinket is monarch for the day. In southern France, the custom is barely completely different: Bakers put together a gateau des rois with a dough much like that of brioche, then prime it with pearl sugar and candied fruit. (In French, galette refers to a spherical, flat pastry, whereas gateau usually refers to a risen cake.) The gateau is way nearer to the colourful, cinnamon-scented confection eaten in New Orleans and all through South Louisiana from Epiphany by carnival season’s fruits on Mardi Gras. 

Although galette des rois’ origins are murky, the pastry reportedly has roots within the historic Roman competition of Saturnalia. “Saturnalia was an event when many social hierarchies have been subverted; specifically, enslaved individuals got momentary freedom and invited to share cake with their enslavers,” the encyclopedia Britannica notes. “A mock king, often known as the Saturnalicius princeps, was designated for the competition, often by hiding a fava bean or a coin inside a cake.” Someday throughout the Center Ages, individuals started making ready the cake for Epiphany, a convention that is still to this present day. 

Many French households select to buy their galette des rois, however you’ll seemingly must make your individual should you don’t dwell in France or close to a French bakery. Fortunately it’s not troublesome to arrange: All you want is a few almond cream, which comes collectively shortly with the assistance of an electrical mixer, and a few store-bought puff pastry. Right here’s how.

The best way to Make Galette des Rois: Key Strategies

Make a flavorful almond cream. As a result of galette des rois is so easy and will get its taste from simply two elements—almond cream and puff pastry—it’s price taking the time to make a really scrumptious almond cream. Right here, I take advantage of our contributor Zola Gregory’s almond cream, which will get its daring taste from toasted almond flour and a mix of almond extract, vanilla extract, and brandy or rum. (You might even see any such almond cream referred to as “frangipane” in different recipes, however frangipane is technically a mix of almond cream and pastry cream.)

Use an all-butter puff pastry. Making your individual puff pastry from scratch is admirable, however there are good store-bought choices that can do the trick. Simply remember to use puff pastry that’s made with butter, which may have a richer, extra nice taste than doughs made with soybean, canola, or different impartial oils. Dufour is one all-butter puff-pastry model we like, and it is what I utilized in my assessments. 

Use an edible trinket. In France, it’s conventional to cover a dried bean or porcelain allure within the galette. Some bakeries even nestle a plastic figurine into the filling. Out of an abundance of warning, I desire utilizing a nut like an almond or hazelnut, that are fully edible and soften within the filling because the pastry cooks, minimizing the danger of choking. 

Preserve the pastry as chilly as potential. There’s loads of chilling and freezing time on this recipe, and that’s no mistake. Retaining the galette chilly does two issues: It helps the gluten calm down, which minimizes the danger of shrinkage when the pastry bakes. Chilling additionally ensures the butter stays agency. Because the dough bakes, the butter melts, creating little pockets of steam that assist the dough rise and set into crispy, flaky layers. 

Begin your bake at a excessive temperature. For the flakiest galette, I begin baking the pastry at a excessive temperature: 400ºF/205ºC. This will really feel counterintuitive—in any case, the objective up till this level was to maintain the butter as chilly as potential—however this can be a method many bakers use to assist the butter within the pastry soften shortly, which creates the steam crucial for the crispy layers I discussed above and helps the crust set.

With the guidelines above, you’ll have the ability to make a bakery-worth galette des rois. And even should you aren’t the fortunate recipient of the fève, having fun with a slice of this pastry will definitely make you’re feeling like royalty.

Prepare dinner Mode
(Preserve display screen awake)