Classic Almond King Cake (Galette des Rois)

This classic almond king cake is a pure expression of traditional French baking, where quality puff pastry and a rich almond cream are all that’s needed to create a festive centerpiece. Crisp, well-laminated pastry contrasts with a soft, fragrant almond filling, gently scented with bitter almond extract or rum. Carefully assembled and baked until deeply golden, this galette is meant to be shared, sliced at the table, and enjoyed for its simplicity and balance.

Serves: 6 to 8 people

Ingredients

• 2 sheets all-butter puff pastry (very good quality or inverted puff pastry)
• 1 egg yolk (for glazing)
• 1 fève

For the almond cream

• 125 g ground almonds
• 100 g soft butter (pommade)
• 100 g granulated sugar
• 2 whole eggs
• 1 teaspoon bitter almond extract (optional) or a cap of rum

Instructions

1. Prepare the almond cream. In a mixing bowl, work the soft butter with the sugar using a spatula until smooth and creamy. Avoid whipping or beating too vigorously, as incorporating air would cause the galette to puff unevenly during baking. Add the ground almonds and mix until fully incorporated.

   Add the eggs one at a time, mixing thoroughly after each addition to obtain a smooth, homogeneous cream. Finish by adding the bitter almond extract or rum if using. The almond cream should be supple, thick, and easy to spread, with no visible lumps.

2. Assemble the galette. Unroll the first sheet of puff pastry onto a baking tray lined with parchment paper. Spread the almond cream evenly over the center, stopping about 3 cm from the edge to leave a clean border. Take care to keep the layer even so the galette bakes uniformly.

   Insert the fève into the cream, positioning it closer to the edge rather than the center to reduce the risk of cutting into it when slicing.