This puff pastry version is often called a French king cake to differentiate it from the popular Danish-style cake.
Galette des Rois
Make 1 Cake
Ingredients
- ¾ cup bleached almond flour
- ⅓ cup unsalted butter, softened
- ⅓ cup sugar
- 1 teaspoon cornstarch
- ¼ teaspoon kosher salt
- 2 large eggs, room temperature, divided
- 1¼ teaspoons dark rum
- 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed
- 1 whole almond
- 1 tablespoon whole milk
- ¼ cup cane syrup
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, beat flour, butter, sugar, cornstarch, and salt at a medium speed until combined, about 2 minutes. Add 1 egg and rum. Beat until combined, about 2 minutes, stopping to scrape sides of bowl. Transfer mixture to a pastry bag.
- Line a rimmed baking sheet with parchment paper.
- On a lightly floured surface, trim each sheet of puff pastry into a 9-inch circle. Using a fork, lightly pierce both circles all over. Brush edges of 1 circle with water. Starting from center and moving outward, pipe almond cream onto pastry round, leaving a 1-inch border around edges. Place almond in center.
- Top with second puff pastry round, and press with fingertips to seal edges. Scallop edges by pressing the blade of a knife between two fingers around edge of cake, being careful not to go all the way through the puff pastry. Transfer to a rimmed baking sheet.
- In a small bowl, whisk together milk and remaining 1 egg. Brush cake with egg wash. Refrigerate for at least 40 minutes.
- Preheat oven to 400°.
- Using a sharp paring knife, cut a design on top of galette.
- Bake for 15 minutes. Reduce oven temperature to 375°, and bake until deep golden brown, about 20 minutes more. Let cool completely on pan on a wire rack. Brush with cane syrup, and serve.
