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French King Cake

This Epiphany cake is Easy to Make and so Delicious.With its Crispy puff pastry and Sweeet Almond Paste, this French King Cake (galette des rois) makes a great dessert.
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Ingredients
  

  • 1 Puff Pastry (homemade or store bought)
  • 1/2 cup + 3 tbsp (150 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated Sugar
  • 3 large eggs
  • 1 tsp (5 ml) vanilla extract
  • 1 ½ cup (150 g) Almond Meal
  • 1 egg yolk for egg wash

Instructions
 

  • Cut out 2 circles, 11 inch (28 cm) diameter and 3/16 inch (4 mm) thick, from puff pastry.
    Refrigerate puff pastry circles while making the almond cream filling.
  • In a bowl, add softened butter and sugar. Mix until mixture is pale yellow.
  • Add eggs to mixture, one at a time, mix until well combined after each addition.
  • Add vanilla extract. Mix until combined.
  • Add half of almond meal. Fold almond meal into batter until well combined.
  • Add the rest of the almond meal and fold until well combined.
  • Transfer batter to piping bag.
  • Place one puff pastry circle baking tray lined with parchment paper.
  • Pipe batter (almond paste) on the puff pastry leaving 3/4 inch (2cm) from the each (see video). Add a trinket if desired on the batter.
  • Brush edges of puff pastry with water.
  • Cover with second puff pastry circle and press to seal edges.
    Crimp edges using back of a knife.
    Brush top of puff pastry with egg wash.
  • Refrigerate cake for 30 minutes.
  • Brush top of cake with egg wash again.
    Using tip of knife, draw a pattern on cake.
    Score the puff pastry with tip of knife.
  • Bake in PREHEATED oven at 400oF (200oC), 35-40 minutes or until golden brown.
  • Let the cake cool down on wire rack before serving.

Video