Starting in late December, pastry shops in Paris eagerly anticipate the Epiphany celebration on January 6th by filling their windows and displays with Galettes des Rois, also known as King Cakes.
Due to its popularity and profitability for bakeries, the availability of this treat seems to stretch further each year, often lasting until the end of January. It's understandable why both the bakeries and customers are so enthusiastic—they're simply delicious. Back when I worked in restaurants, I used to bake these myself. They're known as Pithiviers, named after the town in the Loiret region, south of Paris, where they are said to have originated.
In France, there are two types of King Cakes: one features layers of puff pastry filled with almond cream, while the other is a circular yeasted cake adorned with colorful, sticky candied fruit, more popular in the south. Though the southern version looks more festive, the flaky, buttery puff pastry with a layer of crème d’amandes inside has its own irresistible charm. Some recipes use almond cream enriched with pastry cream, which is convenient for bakeries where pastry cream is readily available. The advantage of making your own King Cake is that you can add extra almond filling. Additionally, as the availability period extends each year, the prices also seem to rise, and I've seen some astonishing prices in bakery windows.
Alternatively, some bakers get inventive by using hazelnut or pistachio flour instead of almond, or by flavoring their galettes with rose, candied kumquats, and even chocolate. In France, altering traditions can be risky since it's often best not to change a good thing. However, it's customary to bake a fève (bean) into the tart, and whoever finds it (ideally a child—savvy parents have mastered cutting the pieces to ensure a kid gets the trinket!) becomes the roi (king) for the day and wears a gilded paper crown that bakeries typically include with the galettes.
These days, les fèves come in a variety of shapes, sizes, and materials. In France, cartoon characters are particularly popular, alongside French historical or religious figures. Upscale bakeries such as Pierre Hermé, Ladurée, and Aoki introduce new fèves annually, adding an element of excitement and collectibility to the tradition. It's not just enjoyable to discover these fèves; some have even gained significant value as collectibles over time.
In other places, the practice of hiding objects in baked goods is generally not considered safe, especially for young individuals who could accidentally swallow them. So, if you want to incorporate the tradition of adding a fève, it's advisable to exercise caution and use a whole almond or a piece of dried fruit instead. After all, who wouldn't want to experience being king for a day?
Galette des rois :
For the best results when working with puff pastry, it's crucial to keep it nicely chilled and work swiftly as it tends to become uncooperative as it warms up. Begin by refrigerating one piece while you roll out the other. After rolling, be sure to brush off any excess flour. Ensuring a tight seal along the edges is vital to prevent any filling from leaking out.
Every year, I receive messages from individuals experiencing leaking fillings. To avoid this, it's imperative to seal the edges thoroughly. Use ample water and take care to enclose the filling securely. Unfortunately, I can't provide further advice on this matter as this is the best precautionary measure.
Frozen puff pastry is conveniently available in the freezer section of well-stocked supermarkets. Opt for brands that solely use butter in their ingredients for optimal results. If you prefer to omit alcohol, feel free to do so or substitute with a few drops of orange flower water.
Some feedback from readers mentioned butter seeping out during baking. While I personally don't use this method, adding 2-3 teaspoons of cornstarch to the almond filling can provide extra assurance.
For the almond filling, combine almond flour, sugar, salt, and orange zest. Incorporate cubed room-temperature butter until fully mixed. Add eggs one at a time, along with rum and almond extract. The mixture may appear slightly uneven, which is normal. Chill the filling.
Roll out one piece of puff pastry on a lightly floured surface to form a circle, trimming it neatly. Repeat with the second piece. Chill both circles for thirty minutes. Spread the almond filling over one circle, leaving a border. Optionally, place an almond or candied fruit for a prize.
Brush water generously around the exposed edge, then place the second circle on top, pressing down firmly to seal. Flute the edges and create a design on top. Brush with a mixture of egg yolk and milk, avoiding the sides. Poke holes on top to release steam.
Bake at 375ºF (180ºC) for about 30 minutes until golden brown. If it puffs up too much, poke it with a knife to release steam. Once baked, transfer to a cooling rack. Serve warm or at room temperature.
(Even for those of us who don't fully enclose all of the filling!)
