There are two possibilities for the Galette des Rois, the traditional recipe or the classic recipe. It's up to you to decide which one you want to do (both serve 8). Take into consideration that the wine pairing will then be different. Read our history of the Galette des Rois here.

Ingredients for both recipes:

• 2 square or circular 12-inch puff pastry
• 1 egg yolk
• 1 Kings charm (porcelain bean). You may substitute with a dried fava bean or a whole almond.

The Classic Recipe

Preparation time: 30 minutes

Cooking time: 30 minutes

Custard:

Preparation 20 minutes

• 2 cups of milk
• 6 egg yolks
• 5 Tablespoons cold butter cut into cubes
• 3/4 cup caster sugar
• 2 Tablespoons flour
• 2 Tablespoons cornstarch
• 1 vanilla bean or 1 teaspoon pure vanilla extract

Bring the milk to a boil with the vanilla bean split in half lengthwise. Let it infuse for 10 minutes, then remove the vanilla bean, then collect the beans by scraping it, and return them to the milk. In another saucepan (off of the heat), actively whisk the egg yolks and sugar until the mixture turns white. Then gradually add the hot milk and make everything homogeneous by whisking. Then add the cornstarch and heat the mixture over medium heat. Stirring constantly, watch for the moment when the cream thickens. Be careful not to burn the bottom of the pan, and especially to not to let it boil. Remove from heat and whisk actively. Immediately transfer to a glass or porcelain container and refrigerate.

Almond cream:

• 1 3/3 stick of soft butter
• 2/5 cup of icing sugar
• 2 eggs
• 2 tablespoons dark rum or orange blossom
• 1 ¾ cup of ground almonds

Place the soft butter in a round-bottomed bowl. Using a spatula, work the butter until creamy, then add the sugar and mix well. Stir in the first egg and then the second and whisk until smooth and even. Add the rum and then the ground almonds, mix well. Finally, add and gently mix custard with the almond cream to obtain a homogeneous cream.

The Traditional Recipe

Use only the almond cream recipe without adding the custard.

For both recipes:

Preheat the oven at 350F.

Lightly flour a surface and place the first puff pastry on the flat surface (preferably a Silpat) using a 10-inch pan or circle, mark the circumference by pressing lightly. Gently spread the mixture in the center and spread it out, leaving 1 inch of circumference without the mixture.

In a bowl, mix the egg yolk with a little water. Using a kitchen brush, coat the exposed 1-inch edge of the bottom circle with the egg-yolk. Carefully place the second puff pastry on top. Replace your circle, and using a sharp knife cut off the excess dough. (If you'd like, you can make little cuts around the perimeter puff pastry, about a centimeter apart, but it's not necessary.) Coat the entire outside surface of the patty with your remaining egg yolk mixture and place the uncooked pastry for 15 to 30 minutes in the refrigerator. Before putting it in the oven, using a sharp knife or an Exacto knife, create a design on the dough, taking care not to pierce it. 

Place in the oven on the middle rack for 30 to 40 minutes.