Also known as King Cake, the Galette Des Rois becomes available in bakeries all over Paris starting in December in anticipation of the celebration of Epiphany, on January 6th. This delicious treat is wonderful for breakfast with espresso or as a dessert anytime in my opinion. It has a very light, delicate flakey crust and creamy custardy filling. It disappears fast in my house! It can be prepared the night before and popped into the oven in the morning to serve. It’s so beautiful, it’s sure to impress guests.
- One package of puff pastry (found in the freezer department of any grocery store)
- 1 cup of almond flour
- 1/2 cup of sugar
- zest of one orange
- 7 T. of butter (real butter) sliced into small pieces
- 2 large eggs
- 2 tsp. of rum
- 1 tsp. almond extract
- 1 egg yolk
- 1 tsp. milk
Combine flour, sugar, & orange zest. Add slices of butter & mix in. Add rum & almond extract, then the eggs, one at a time. Place mixture in the refrigerator.
Place one layer of puff pastry onto a sheet of parchment paper. gently roll out a bit until the narrow side extends to the size of a plate. Place a plate over the pastry and cut out the shape to create a nice clean round piece. Place a piece of parchment or plastic wrap over it. Create another round piece exactly the same way. Place both pieces in the refrigerator for 30 minutes.
Place one of the pastry rounds onto a parchment paper lined baking sheet. Spoon the almond mixture into the middle and spread, leaving an inch space from the edge. Wet your fingers and moisten the space, so that when you place the second pastry round on top, it sticks and your filling does not leak out when you bake it. Flute the edges as you would for a pie. Any design works just fine. At this point the Galette may be covered and placed into the refrigerator until morning if you like. Before baking, brush the top with the eggs glaze. Run a knife across the top (about 1/2 way through the pastry) to create any kind of beautiful design you like. Use your knife to poke a few holes all the way through to allow steam to escape.
Bake 30 minutes at 375. Cool on rack, serve warm or at room temperature. Enjoy!