Galette des rois

Galette des rois is a classic French dessert also known as a "King cake”. This traditional dish hides a special surprise inside for whoever is lukcy enough to receive it in their slice, and is served in France during the celebration of the Epiphany.

Credit: Craig Kinder

• serves

  6-8

• prep

  30 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 100 g butter, softened
• 100 g caster sugar
• 2 tbsp plain flour
• 100 g almond meal
• 1 vanilla bean, seeds scraped
• 1 orange, finely zested
• Salt
• 1 large egg, plus 1 egg yolk
• 1 tbsp cream
• 2 sheets butter puff pastry
• A fève, optional (see Note)

Chilling time: 20 minutes.

Instructions

1. To make the filling, in a stand mixer with the paddle attachment fitted, beat the butter, sugar, flour, almond meal, vanilla seeds, orange zest and a pinch of salt until pale and fluffy. Add 1 whole egg and beat until just incorporated.
   
2. Combine the egg yolk and cream in a small bowl, for the egg wash, then set aside.
   
3. Roll the puff pastry sheets out to 4 mm thick, then cut out 2 x 22 cm circles. Line a baking tray with baking paper, then place one pastry circle onto the prepared tray (keep the second pastry circle refrigerated until needed). Use a fork to prick holes into the pastry on the prepared tray.
   
4. Use an offset spatula to spread the filling over the pastry, leaving a 2 cm border around the edges. Place the fève (or coin) in the filling if desired. Brush the border around the pastry with egg wash, then carefully place the second chilled pastry layer over the filling and gently press the edges to seal. Refrigerate for 20 minutes before baking (this helps the pastry keep its shape while baking).
   
5. Once almost ready to bake, preheat the oven to 220°C (or 200°C fan-forced). Crimp the edges of the pastry with a fork to help seal the edges. Decorate the top of the pastry with a sharp knife, if you like. Brush the top of the galette with the remaining egg wash.
   
6. Bake for 25-30 minutes, or until the pastry is golden-brown and the base is cooked. Remove from the oven and allow to cool slightly, then slice and enjoy!

Note

The Galette de Rois is usually served on January 6 for Epiphany. A trinket called a fève is traditionally hidden in the filling, and finding it is especially lucky. A bean (legume) was originally used, hence the name (fève translates to fava bean), but coins are also popular and special oven-safe tokens are available from some specialist retailers.

Watch how to make this recipe on Episode 19 of Plat du Tour Season 6, streaming free on SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.