A galette des rois, French for "king cake," is puff pastry filled with a simple frangipane almond paste. There’s an optional féve (trinket or bean) for Three Kings’ Day, but I don’t find surprise choking hazards in my dessert to be much fun, so I'm leaving that out. The only thing that requires some doing is making the almond frangipane filling, which is, blessedly, easy. Simply mix the six room temperature ingredients in a bowl with a wooden spoon for 60 seconds. Here's the recipe I use, and try not to substitute out the almond extract if you can help it (because it makes all desserts better).
How to make a French king cake
You’ll need two sheets of puff pastry cut into equally sized circles. You can use a guide, like a 9-inch cake pan, placed on top and trace it with a knife. Do this with both sheets of pastry. (Technically, you could omit the trimming and make a rectangular cake. No one’s the boss of you.)2. Layer on the filling
3. Seal the top and bake
Lay the second sheet of pastry over top, and press the edges down gently to make contact with the egg wash edge. Egg wash the entire top of the pastry. Again, don't let the egg wash dribble off the edges.
The galette des rois is best served day-of, but you can cut any leftovers into individual slices, wrap them well, and freeze them. When you’re in the mood for a sweet treat, simply revive it in a 350°F oven for 10 minutes.
Galette des Rois Recipe
2 sheets of store bought puff pastry, thawed
1 tablespoon of raspberry jam
Powdered sugar for decoration
2. Use an overturned 9-inch cake pan to guide you as you cut a large circle out of each sheet of puff pastry. Line a baking sheet with parchment paper and lay one sheet of puff pastry in the center.
4. Top it with the second circle of puff pastry, pressing the edges so they stick to the egg wash. Brush a thin layer of egg wash over the entire top (not the sides). Make a design in the surface with the back of a knife, like a criss-cross pattern or star-burst.
5. Bake immediately for 25 minutes, or until well-risen and the top has deeply browned. Cool completely on a wire cooling rack and dust with powdered sugar before serving.
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