Galette des Rois (French Kings Cake for Epiphany)

Ingredients

For the Frangipane Filling:
100 g (1/2 cup) unsalted butter, softened
100 g (1/2 cup) granulated sugar
2 large eggs
100 g (1 cup) almond flour
1 tsp orange zest
1 tbsp dark rum or brandy (optional)
1/2 tsp vanilla extract

For Assembly:
2 sheets all-butter puff pastry
1 fève (charm, bean, or almond – optional)
1 egg yolk + 1 tsp milk (for egg wash)

Optional Syrup Glaze:
2 tbsp sugar
2 tbsp water

Directions

In a mixing bowl, cream together softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well. Stir in almond flour, orange zest, rum (if using), and vanilla. Mix until smooth. Chill the filling for 20–30 minutes.

Roll each sheet of puff pastry into a 10-inch (25 cm) round. Place one on a parchment-lined baking sheet. Spread the frangipane evenly in the center, leaving a 2.5 cm (1 inch) border. Press the fève gently into the filling.

Brush the pastry border lightly with water or egg wash. Top with the second pastry round. Press to seal the edges, crimp if desired. Chill for 30 minutes while oven preheats to 190°C (375°F).

Brush the top (not sides) with egg wash. Use a sharp knife to score a sunburst or spiral design — don’t cut all the way through. Prick a few small steam holes. Bake for 30–35 minutes or until deep golden and puffed.

While baking, simmer 2 tbsp sugar with 2 tbsp water until dissolved. Brush over the hot galette for a glossy shine.

Let cool for 15–20 minutes before slicing. Serve warm or at room temperature.