Galette des Rois Cake of Kings

Makes 1

A delicious confection of puff pastry with an almond filling, traditionally baked to celebrate the 12th night after Christmas, the Epiphany. If you have kept the paper crowns from your Christmas crackers, it could be fun to wear them when you serve this cake.

Free from Soya
Vegetarian

Ingredients

Change Quantities:
  • PUFF PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • ¼ tsp salt
  • 8 tbsp cold water
  • 150g butter, chilled
  • flour, for dusting
  • oil, for oven tray
  • ALMOND FILLING
  • 75g butter
  • 125g caster sugar
  • 150g ground almonds
  • 1 egg

Puff Pastry

Step 1

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Add the water and mix well.
  3. Using your hands gather everything together to form a ball of dough.
  4. If this does not happen easily add another teaspoon of water.
  5. Cover the dough ball and chill for 10 minutes.

Step 2

  1. Dust the work surface and dough with flour.
  2. Gently roll the dough into a 20 x 30cm/8 x 12" rectangle.
  3. Divide the butter into three pieces and return two of them to the fridge.
  4. Cut the first third of butter into 3mm/⅛” thick slices.
  5. Lay the butter in lines, just touching each other, over the middle of the dough.
  6. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for 10 minutes.

Step 3

  1. Once again, dust the work surface and pastry with flour.
  2. Roll the pastry into a 20 x 30cm/8 x 12" rectangle.
  3. Cut the second third of butter into 3mm/⅛” thick slices.
  4. Lay the butter in lines, just touching each other, over the middle of the dough.
  5. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  6. Gently flatten the top of the pastry dough with the palm of your hand and pinch the pastry over any exposed butter.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for 10 minutes.

Step 4

  1. For the last time, dust the work surface and pastry with flour.
  2. Once again roll the pastry into a 20 x 30cm/8 x 12" rectangle.
  3. Cut the last piece of butter into 3mm/⅛” thick slices.
  4. Lay the butter in lines, just touching each other, over the middle of the dough.
  5. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  6. Gently flatten the top of the pastry dough with the palm of your hand and pinch the pastry over any exposed butter.
  7. Fold the pastry in half making sure the butter is enclosed.
  8. Cover the pastry and chill for at least 10 minutes.

Almond Filling

  1. Put the butter and sugar into a bowl and beat until light and fluffy.
  2. Beat in the ground almonds.
  3. Separate the egg, reserve the white for later, and add the yolk to the mixing bowl.
  4. Mix together will.
  5. Using your hands gather together a ball of the almond filling.

Galette Des Rois

  1. Pre-heat the oven.
  2. Remove the pastry from the fridge, and allow it to come back to room temperature.
  3. Dust the work surface and pastry with flour then cut it in half.
  4. Rub some oil around the inside of a large oven tray or insert a baking liner.
  5. Roll the pastry into two 20cm/8” circles.
  6. Stand a 20cm/8” round cake tin on each piece of pastry to use it as a guide and cut around the tin to make two circles.
  7. Tip the prepared almond filling onto one pastry circle and spread it out keeping it 2cm/¾” from the circumference.
  8. Brush egg white around the circumference of each pastry circle.
  9. Lift the plain pastry circle over the almond paste one, pressing to exclude air and allowing the egg moistened edges to meet.
  10. Press around the edges to seal the layers.
  11. Brush egg white all over the top of the pastry.
  12. Using a sharp knife make several cuts into the pastry to create a pattern such as zig zags, a leaf pattern or the spokes of a wheel.
  13. Carefully lift the galette onto the oven tray.
  14. Chill for 10 minutes.
  15. Bake 30-35 minutes until the pastry is golden.

Equipment

20cm/8” round cake tin, large oven tray, pastry brush and 2 x mixing bowls

Temperature

220˚C, Fan 200˚C, 425˚F, Gas

Cooking time

30-35 minutes

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Ingredients

Change Quantities:
  • PUFF PASTRY
  • 200g Doves Farm Organic Plain White Flour
  • ¼ tsp salt
  • 8 tbsp cold water
  • 150g butter, chilled
  • flour, for dusting
  • oil, for oven tray
  • ALMOND FILLING
  • 75g butter
  • 125g caster sugar
  • 150g ground almonds
  • 1 egg

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