Most people finish celebrating Christmas far too early! There are actually twelve days of Christmas and today is the last one. Thus, we are so happy that French pastry chef, Francois Payard’s, has provided us with this King’s Cake recipe for any last-minute Jan.6/Epiphany Day celebrations.
The puff pastry almond tart filled with luscious marzipan (“Galette de Rois” or King’s Cake) was a staple for French-bred Chef Payard when he celebrated “Epiphany” (12th day after Christmas) while growing up. Traditionally, a figurine is hidden in the cake and the person who finds the trinket in their slice becomes “king” for the day. This year, however, chef Payard is partnering with Le Creuset to hide a miniature Dutch oven in each galette. Only two of the hundreds of galettes he is producing in his bakeries will contain yellow figurines. Whoever finds the two yellow figurines will be gifted cookware from Le Creuset and Payard goodies for a sweet start to the New Year. So make sure to get to a Payard Bakery today for a chance to win and also make your own cake!
Galette des Rois
(Courtesy of François Payard)
1 pound puff pastry dough
5 oz. ground blanched almonds
5 oz. (about 1 cup) powdered sugar
5 oz. softened butter
2 whole eggs + 1 yolk
1 drop of almond extract
1 tablespoon dark rum (optional)
1 small toy or figurine
Cream Filling: Mix together almonds and sugar. Add creamed butter, two eggs and rum; mix well together.
Divide the puff pastry dough in half: roll out each half into a 12-inch (about) circle. Lay one pastry round sheet on a (very slightly greased) baking pan. Pour the filling in the middle and spread without reaching the edge. Drop your toy in the filling.
Top carefully with the second circle of dough. Press firmly all around (with moist fingers) to seal the “cake.” Glaze the surface with the remaining beaten egg yolk. (For a little more control over the color, brush the yolk on roughly halfway through the baking)
With a knife or a fork draw some light curved lines for decoration. Make a few tiny cuts on the top (to let out steam during cooking).
Cook for about 35 to 40 minutes in preheated 400-degree oven. Oven temperatures can vary. Remove when golden. Cool and serve while still warm if possible.