French Market Recipe 2025 45
Galette des Rois by Chef Raymond Blanc
Kings’ Cake
Ingredients for 4 servings
- 400gr butter puff pastry
- 5 eggs pasture raised (from our shop)
- 75g unsalted Elle et Vire butter (from our shop)
- 15ml (tablespoon) cream
- 75gr icing sugar
- 75gr ground almonds
- 15ml (tablespoon) Cognac (from our shop)
Directions:
- Roll out the pastry on a lightly floured surface to make 2 sheets to 35cm and 22,5cm
- Cut 2 circles from the pastry: 22cm and 35cm (I use a plate and cut around the edge)
- Put pastry circles in fridge for an hour to firm
- Separate 1 egg and place yolk in a bowl, add 1 whole egg, butter, icing sugar, almonds, cognac and whisk together until smooth, put in fridge
- Line baking sheet with baking paper
- Place smaller circle of pastry on baking sheet
- Spread almond filling smoothly across the centre of the pastry leaving a wide border of 2cm (2 finger width) from the edge
- Beat 1 whole egg and brush the beaten egg on the pastry border
- Place the 2nd larger round of pastry over the filling and down to the border, so that the 2 pastry circles edges fit flat together
- Use the back of a knife to press the borders together and seal
- Place galette back in fridge for an hour
- Preheat oven 180C
- Take chilled galette and trim edges neatly with a knife
- Beat together 1 whole egg plus 1 egg yolk and cream
- Brush the top of the galette with the egg yolk glaze
- Use the back of a knife blade, or fork, to create a pattern of spiral rays emanating from the centre of the cake out to the border, don’t pierce the pastry.
- Bake for 45 minutes until dark gold in colour
Serve the galette warm on a circular plate. If you are celebrating Epiphany then hide a Feve (lucky charm) in the Galette. Serve with a glass of Louis Roederer Rose Champagne, Frapin Cognac 1270 available at our French Market shop or order online at www.frenchmarket.co.za.
Bon Appétit