The Ultimate King Cake

This iconic cake is traditionally associated with Epiphany and is a beloved treat in many countries. The beauty of the King Cake lies in its versatility, as its form and ingredients can vary from country to country. In northern France, the famous galette des rois is typically made with layers of flaky puff pastry and a decadent almond cream filling called frangipane. Imagine the rich flavors of almond mixed with the smoothness of pastry cream - it's absolutely heavenly!

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Puff Pastry Sheets

Split puff pastry paton in half. Lightly flour work surface and roll out each into a ≈3mm thick sheet. Keep refrigerated or frozen until ready to use.

Frangipane Filling

Frangipane is a rich and creamy mixture made with almond cream and pastry cream, creating a smooth and decadent texture that complements a variety of desserts such as galette des rois (King Cakes). The almond cream-pastry ratio may vary depending on the region and personal preferences (from 20 to 50 percent of pastry cream added to the almond cream). To prepare the frangipane filling, you will need room temperature almond cream and chilled pastry cream that has been beaten to achieve a smooth consistency. Start by placing a 9-inch/23 cm diameter tart ring onto a flat tray lined with parchment paper or an opened freezer bag. This will help to contain the filling and create a clean shape for your dessert. Next, spread the almond filling inside the tart ring, making sure to distribute it evenly. Place the decorative trinket. Finally, freeze the tart to set the filling and allow it to firm up.

Montage

To begin, start by preparing your workspace with a silicone mat or parchment paper. Make sure your pastry sheets are the correct width, around 11.5 inches or 29cm. Place the first chilled pastry sheet on the mat and layer it with the frozen almond cream filling disk. Next, brush some water around the edges of the pastry to help seal it, then place the second puff pastry sheet on top. Gently press the two sheets together to seal the edges and eliminate any air pockets. Pop the cake into the freezer for about 20 minutes to firm up. Once chilled, carefully cut the pastry into a 10-inch or 25cm round using a sharp knife. Create small holes all over the cake with a bamboo skewer and press the edges with the back of a paring knife. Return the cake to the freezer for another 20 minutes to set. Now, flip a baking tray lined with parchment over the cake and make a few tiny holes all over the pastry. Give the cake a generous egg wash twice to achieve a beautiful golden finish. Refrigerate the cake for an additional 20 minutes to help it set.

Scoring Galette

To achieve a beautiful design on your galette, you can use the tip of a paring knife or a carving craft knife to score the pastry. It's crucial not to cut through the pastry completely, as this will help the galette hold its shape while baking. One of the easiest and safest ways to score your galette is by drawing straight lines on the top. This simple yet elegant design can give your galette a professional finish. However, don't be afraid to unleash your creativity and experiment with different patterns. For example, you can try scoring chevron patterns that resemble wheat field stocks. This artistic touch will not only enhance the visual appeal of your galette but also showcase your attention to detail. After scoring the pastry, it is recommended to refrigerate the galette for a couple of hours before baking. This chilling time allows the dough to relax and helps prevent the galette from shrinking in the oven. Additionally, if you want to prepare your galette in advance, you can freeze it for up to 2 months.

Baking

Preheat oven to 375ºF/190ºC. If using a fan oven, lower the temperature to 330ºF/160ºC. To ensure the galette bakes evenly, you may want to place four 1.2 inch/3cm tall metal devices around the cake topped with a greased cooling rack. This helps to promote even baking. Bake for 50 minutes. For a final touch of elegance, brush the galette with a simple syrup or maple syrup for a glossy finish.

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