French King Cake Recipe
Make French King Cake Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Puff pastry
Almond frangipane
Egg wash & finish
Method
Almond frangipane
- 1
Soften and cream butter
Begin by bringing the 100 g softened unsalted butter to room temperature so it is pliable but not melted. In a bowl, beat the butter with the 100 g powdered sugar until light, pale and well combined (about 2–3 minutes by hand or with a mixer). This creates the base of your frangipane.
- 2
Incorporate eggs and flavor
Add the 2 large eggs one at a time, beating well after each addition so the mixture stays smooth and emulsified. Scrape down the bowl as needed. Stir in 1 tsp almond extract (or 1 tsp rum) and 1 pinch of salt.
- 3
Finish the frangipane
Fold in the 200 g almond flour and 1 tbsp all-purpose flour until evenly incorporated and the mixture is spreadable but holds shape. Do not overmix. Cover and refrigerate briefly while you prepare the pastry if it feels too soft (10–15 minutes).
Assembly
- 4
Prepare puff pastry
Preheat the oven to 200°C (392°F). On a lightly floured surface or piece of parchment, gently unfold or roll each puff pastry sheet to even out the folds and make each about 25–28 cm (10–11 in) across. Keep both sheets roughly the same size. Transfer one sheet to a baking sheet lined with parchment, or roll both on separate pieces of parchment for easier transfer.
- 5
Lay down the base and spread frangipane
On the first puff pastry sheet (the base), lightly mark a 2–3 cm (3/4–1 in) border from the edge — this is your sealing margin. Using a spatula, spread the almond frangipane in an even layer across the center of the sheet, leaving the marked border bare so the edges can be sealed. Do not mound the frangipane; keep it level for even baking.
- 6
Add the fève
If using a fève or whole almond, press it into the frangipane near the edge but still covered by the filling — this keeps it safe from the oven and tradition intact. Make sure you tell guests about the fève if you plan to serve at a gathering.
- 7
Seal the galette
Lightly beat 1 of the large eggs (reserve the other for wash) with 1 tbsp milk to make an egg wash. Brush the 2–3 cm border of the bottom pastry sheet with a thin layer of this wash. Place the second puff pastry sheet over the filling, aligning edges. Press gently to seal. Use the tines of a fork or your fingers to crimp the edges all around, ensuring a tight seal so frangipane doesn't leak out.
- 8
Chill to set
Place the assembled galette on its parchment-lined baking sheet into the refrigerator for 15–30 minutes. Chilling firms the butter in the pastry and helps prevent the galette from puffing unevenly or leaking during baking.
Decorate & bake
- 9
Egg wash and scoring
Remove the galette from the fridge. With a sharp knife, very gently score a decorative pattern on the top pastry (curving lines, sun rays, or diamonds) without cutting all the way through — the goal is to mark the top, not vent it fully. Make one small vent hole near the center for steam if you did not include another escape. Brush the top evenly with the remaining egg wash (beat the reserved egg with a little milk).
- 10
Bake
Bake in the preheated oven at 200°C (392°F) for about 25–35 minutes, rotating the sheet once halfway through, until the pastry is deeply golden, puffed, and crisp. If the top is browning too quickly, tent loosely with foil for the last 5–10 minutes. Around the last 3–5 minutes of baking, sprinkle the 1 tbsp granulated sugar over the top and return to the oven briefly to caramelize the surface for a glossy finish.
- 11
Rest and serve
Remove the galette from the oven and let it cool on the baking sheet 10–15 minutes before transferring to a serving plate. The frangipane will finish setting as it cools. Serve warm or at room temperature. If desired, dust lightly with additional powdered sugar before serving. Remind guests about the fève if used.
