As a seasoned baker, I've savored countless Galette des Rois during Epiphany celebrations. The thrill of discovering the fève is fun, but the buttery frangipane filling truly steals the show.
Rooted in Christian tradition since the 14th century, the Galette des Rois commemorates the Epiphany and the Magi's visit to baby Jesus. Its origins trace back to ancient Roman Saturnalia, marking the winter solstice with feasts where slaves were temporarily freed.
During these banquets hosted by wealthy Roman families, a 'King of Misrule'—often a slave—was chosen by finding a bean hidden in a cake. This custom evolved in the French royal court, where a thick, round pastry known as the 'cake of the Kings' was shared. A child distributed slices, and the bean finder became king or queen for the day. By the 19th century, beans were replaced with porcelain fèves.
Make this classic for 8 people using 2 pre-rolled puff pastry sheets, 300g ground almonds, 150g softened butter, 150g caster sugar, 2 tbsp orange blossom water, 2 eggs (yolks only for cream), 1 fève, and 1 paper crown.
Prepare the frangipane: In a bowl, cream butter, sugar, ground almonds, and orange blossom until smooth. Preheat oven to 200°C (thermostat 6). Beat in 2 egg yolks until lump-free and creamy.
Place one pastry sheet on a baking tray. Spread frangipane evenly, leaving a 2cm border; hide the fève. Top with second sheet, seal edges by pressing with a fork. Score a pattern on top, brush with remaining egg white beaten with water. Bake 30 minutes until golden. Cool slightly, then crown the fève finder!
