This is the French version of a king cake called a Galette des Rois. It is commonly eaten in the days leading up to and after the Epiphany on January 6th. We are used to the sweet yeast bread version served around Mardi Gras. This king cake has buttery layers of flaky puff pastry with a dusting of powdered sugar on top. Inside, there is a layer of frangipane that has a buttery almond custard flavor. Since it starts with a box of puff pastry dough, this rich and delicious French king cake is easy to prepare. This is a wonderful recipe to share with others.
Prep time: Cook time:
Recipe Cuisine: French Recipe Category: Cakes Yield: 6 Servings
Ingredients :
- 1/2 cup(s) butter softened
- 1/2 cup(s) sugar
- 1 - egg
- 2 tablespoon(s) all-purpose flour
- 1/2 cup(s) ground almonds
- 1 package(s) puff pastry dough
- 1 large egg, beaten
- - confectioners' sugar
Intructions :
- Defrost puff pastry dough the night before making it in the refrigerator. Preheat oven to 415 degrees
- To prepare the frangipane or almond filling, cream butter and sugar lightly
- Add the egg
- Add the flour
- Add the ground almonds in portions. Set aside
- Using a generous dusting of flour on the counter and on a rolling pin, roll out one sheet of puff pastry dough into an 11 inch square
- Using a 10-inch pie pan turned upside down as your guide, cut a circle out of the dough with the tip of a knife
- Refrigerate the sheet on a baking sheet lined with parchment paper. Repeat rolling and cutting the second sheet
- Pour frangipane filling into the center of the first sheet of pastry leaving a 1 1/2-inch margin for the edge
- Lightly brush the edge with beaten egg
- Place the second sheet of dough on top of the first. Press the edges with a fork very firmly
- Lightly brush the top of the galette with more of the beaten egg
- Using a sharp pointed knife, make decorative crisscross patterns on the top sheet and a few small slits so that steam can vent while baking
- Bake for 15 minutes in the preheated oven. Avoid opening the oven while baking as the pastry may not fully puff
- Remove the galette from the oven and quickly dust it with the confectioners' sugar
- Return to the oven for 12 to 15 more minutes until the top is golden brown. Let cool before serving.
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Keyword : recipe-French-Cakes-Bake