Galette Des Rois (Kings' Cake)

Our galette des rois offers all of the glamour of the iconic French patisserie favorite, with minimal time and labor. Starting with store-bought puff pastry meant that we could focus on addressing common puff pastry woes of a doming top layer, lopsided pastry, or oozing filling. Taking a modern approach to the filling, a simple frangipane (almond cream) came together quickly and with a golden-blonde color and tender, cake- like texture, it provided the perfect contrast to the flaky, crispy golden-brown pastry. Brushing with egg wash helped achieve the desired golden-brown color, and a simple sugar syrup gave the pastry the ultimate lacquered shine.

subheading: Galette:

1 cup (4 ounces) almond flour

½ cup (3½ ounces) sugar

2 tablespoons all-purpose flour

¼ teaspoon table salt

6 tablespoons unsalted butter, cut into ½-inch pieces and softened

2 large eggs

1 teaspoon rum

2 sheets puff pastry, thawed

1 dried bean, whole almond, or trinket (optional)

1 large egg, lightly beaten with pinch table salt

subheading: Glaze:

1½ tablespoons sugar

1 tablespoon water

½ teaspoon corn syrup

subheading: BEFORE YOU BEGIN:

You'll need one package of Pepperidge Farm Puff Pastry Sheets or two packages of Dufour. To thaw frozen pastry, let it sit either in the refrigerator for 24 hours or on the counter for 1 hour. We used Bob's Red Mill Super Fine Almond Flour in this recipe. Almond meal will result in a darker, slightly coarser filling. Vanilla or almond extract can be substituted for the rum. Traditionally a fève (a dried bean but often an almond or trinket) is hidden in the cake; the person who finds it is crowned the king or queen for the day. You'll need one package of Pepperidge Farm Puff Pastry Sheets or two packages of Dufour. To thaw frozen pastry, let it sit either in the refrigerator for 24 hours or on the counter for 1 hour. We used Bob's Red Mill Super Fine Almond Flour in this recipe. Almond meal will result in a darker, slightly coarser filling. Vanilla or almond extract can be substituted for the rum. Traditionally a fève (a dried bean but often an almond or trinket) is hidden in the cake; the person who finds it is crowned the king or queen for the day.

Note: Ingredients may have been altered from the original.

Directions at americastestkitchen.com

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