Galette Des Rois (French Epiphany Cake)

For the Galette des Rois, first prepare the cream. To do this, beat the yolks, sugar, vanilla sugar and cornstarch until foamy. Bring milk and crème fraîche to a boil in a saucepan while stirring.

Mix in egg mixture, simmer gently for about 1 minute (don’t forget to stir). Transfer the cream to a bowl and mix in the butter, let cool, stirring occasionally. Weigh out 200 g of the cream for the almond filling.

For the almond filling, beat the butter until fluffy, beat the egg with the yolk and add with the sugar, vanilla sugar, almonds and lemon zest, mix well.

Mix in the weighed cream and the rum.

Preheat oven to 160 °C convection oven.

Roll out the puff pastry 2 mm thin on a floured surface. Using one half of the puff pastry, line the bottom of a springform pan (26-28 cm) lined with baking paper. Brush the edge of the pastry with egg white.

Spread the almond filling on the bottom, leaving a 1 cm border all around. Stick the lucky charm into the filling.

Cover the cake with the second half of the puff pastry. Press the pastry to the edges. It should form a kind of dome, cut off excess dough. Brush galette with egg yolk, prick several times with a fork. Bake the cake for about 40 to 45 minutes.

The Galette des Rois can be eaten lukewarm or cold.

Preparation Tip:

Traditionally, in France on Epiphany, this very special Galette des Rois is served. This specialty originally comes from Brittany. A porcelain figurine or a coin is hidden and baked into the galette. This little lucky charm is called a "feve" (bean) in French. Whoever finds the bean gets to put on a paper crown and is king or queen that day.

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