Apple & Almond King Cake (Galette des Rois)

On the 2nd Sunday following Christmas (usually the first Sunday of January), we eat a King Cake in France to celebrate the Epiphany. Inside each cake is hidden a small porcelain figurine, “la fève”, and the person who gets the piece of cake with the charm is crowned queen or king for the day!

Apple & Almond King Cake (Galette des Rois) - The Beginner's Cookbook Recipe
Apple & Almond King Cake (Galette des Rois) – The Beginner’s Cookbook Recipe

What you need:

  • A knife and a chopping board
  • A pie plate (tart tin)
  • A pot (to caramelize the chopped nuts)
  • A wooden spoon
  • A big bowl

Ingredients for 6 persons:

  • 2 ready rolled puff pastries
  • 2 apples (I used Jazz apples)
  • 60 gr almond powder
  • 30 gr chopped nuts
  • 2 eggs
  • 10 cl single cream
  • 3 tablespoons brown sugar
  • 1 tablespoon milk

Before you start:

  • Peel the 2 apples, remove the hard part in the middle, and cut them into small pieces.

Ready to go?

  • Preheat oven to 180 degrees C
  • Unroll the pastry sheet in the pie plate.
  • Cover the bottom with the almond powder.
  • Add the pieces of apple.
  • In a big bowl, mix 1 egg, the single cream and a tablespoon of brown sugar. Poor the preparation on top of the apple pieces & almond powder in the pie plate.
  • In a pot, on medium-high heat:
    • Put 2 to 3 tablespoons of sugar
    • Add a bit of water
    • Let it boil so the sugar melts and becomes caramel, stirring constantly with a wooden spoon (be careful not to burn the sugar)
    • Once it becomes thicker and a bit brown (like caramel), after around 5 minutes, throw the chopped nuts and mix till coated
  • Sprinkle the caramelized nuts on top of the apples
  • If you want to hide a small porcelain figurine, now is the time to do so!
  • Cover with the 2nd pastry. Trim and seal the edges. Decorate your pie using the leftover pastry.
  • In a bowl, mix an egg yolk with a bit of milk and brush this over to make sure a nice golden colour is achieved once cooked.
  • Bake the pie for 40 minutes (checking from 30 min and lowering the temperatures to 160 degrees C if the pie browns too much).

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