Happy new year everyone! It’s the 6th of January already, I hope you’ve had a great start and that you’re doing fine with your resolutions. If not, don’t worry, every day is a fresh start and we’ve got our whole life to become a better version of ourselves. How about we do something for ourselves today by baking this delicious french King Cake and enjoying it with our family?
This is a semi-quick recipe, I admit there are easier versions out there but I feel it’s worth the little extra effort to create something even more amazing. Don’t worry, we won’t make the puff pastry from scratch because that means some serious time input and since the beginning of a new year is already pretty hectic as it is…
La Galette des Rois (French King Cake)
- 100 ml milk
- 1 egg yolk
- 15 g sugar
- 5 g corn starch
- 50 g butter
- 50 g sugar
- 50 g ground hazelnuts
- 100 g ground almonds
- 1 egg
- 10 g flour
- 2 puff pastry sheets
- 1 extra egg yolk
Preheat oven to 180°C.
Prepare pastry cream:
Combine egg yolk, sugar and corn starch in a bowl, mix until white. Heat up milk, stir in egg-sugar-cornstarch mixture while whisking constantly. Set aside to cool.
Combine butter and sugar until fluffy. Add hazelnuts, almonds, egg and flour.
Combine pastry cream and frangipane and spread on top of the first puff pastry sheet, rolled out on a baking tray, leaving a margin of about 4cm (or 1 1/2 inch). Place the dry kidney bean (or any ceramic, oven prove figurine) somewhere onto the almond mixture.
Place the second sheet on top and seal the edges. You can decorate your cake by using a knife to create any criss cross pattern you like. Brush the remaining egg yolk on top of the galette, this will make it look golden and shiny.
Bake for about 30 minutes, until your galette is deep golden brown.
You can make a little crown for the person that discovers the kidney bean.