The tradition in France is that the person who bites into the feve is made King for the day and wears the crown.
Preparation time: 30 min + resting time 2h30 – Cooking time: 30 min
Ingredients for 6 people. For 450g of puff pastry (2 rolls of pastry):
- 400g flour
- 100g melted butter
- 200g cold butter
- 1 teaspoon salt
- 20cl cold water
- 1 egg yolk + 1 tablespoon water (to seal the edges of the cake)
For the glazing:
- 5cl of milk + 1 tablespoon of icing sugar
For the almond cream:
- 100g almond flour
- 100g butter
- 100g sugar
- 2 eggs
- 1 tsp bitter almond extract
Preparation of the french king cake
Preparing the puff pastry:
- Mix the flour with the melted butter, the water and the salt. Form into a ball and leave to rest in a cold place for half an hour.
Layering the puff pastry:
- Flour your work surface and your pastry.
- Stretch the pastry into a rectangle then spread the butter into the centre of the rectangle using a rolling pin.
- Fold the lower half of the pastry, then the upper half over the butter. Turn the pastry a quarter turn to the right. Roll it again until it’s about a centimetre thick, still in a rectangle.
- Once again fold the pastry in on itself so that the two edges meet. Leave to rest for an hour in a cold place.
- Start again and roll out once more.
Preparing the almond cream:
- Start by mixing the butter with the sugar.
- Add the almond powder, then the eggs one by one. Mix well and finish with the bitter almond extract.
- Keep in the fridge.
Making your French king cake
- On a floured work surface, spread out your pastry with a rolling pin and make two circles of about 24cm, using a plate to help you get the right size.
- Place one of the circles on a baking dish lined with baking paper. Garnish with the almond cream, taking care to keep a margin of 3cm from the edges and put in a feve (a small ceramic figurine).
- Mix in the egg yolk with the water, and then coat the edge of the pastry with it using a brush.
- Carefully decorate the surface of the other pastry circle using the point of a knife, then place the pastry to cover the first circle and seal by pressing the edges.
- So that the galette will be properly glazed, coat it with the mixture of milk and icing sugar.
- Wave the edges of the galette and make a little hole in the middle so that the steam can escape. Also prick little holes in four different places to stop the pastry rising during baking.
- Leave to rest for an hour in the fridge so that the edges are well sealed.
- Preheat the oven at 400°F then bake the galette for 25 to 30 minutes.