Galette des Rois, or King’s Cake, is more of a tart than a cake, made with puff pastry with a frangipane, or almond flavored filling. In France, this creation is served on 12th night, January 6th, when, according to tradition, the Three Kings or Wise Men arrived in Bethlehem with their gifts for the Christ Child. It is also part of the tradition to bake a bean, coin or a tiny ceramic baby (to represent the Christ Child) into the tart. The one who gets the token in his or her serving is King or Queen for the night.
- Commercial Frozen Puff Pastry *
- Frangipane
Remove the puff pastry from the freezer and allow to thaw. Do not try to hasten the thawing process by putting in a warm place or in the microwave. You want it thawed but still cold.
Make the frangipane and set aside. Unfold one of the sheets of puff pastry an use to line an eight or nine inch tart pan. Pour in the Frangipane filling. Cut a circle from the second sheet of puff pastry and place on top of the filled tart pan. Crimp down the edges to seal. Using a small knife with a sharp tip, cut slits in the top sheet of pastry in an attractive pattern. Paint the surface with an egg beaten with one tablespoon of cold water. Sprinkle with raw (Turbinado or Demerara) sugar and bake in a preheated 350°F – (180°C or Gas mark 4) oven for twenty five to thirty five minutes, or until well puffed and golden brown. Remove from the oven and allow to cool on a wire rack.
To serve, place on a serving plate and lightly dust the top with powdered sugar. It is traditional to place a crown cut from gold foil covered cardboard on top of the cake.
* Most commercial puff pastry comes in a long narrow box containing 2 sheets of pastry. Be careful to read the box and see that it is “sheets,” not “shells.”