Also known as King Cake, French Galette des Rois season begins at Epiphany and generally lasts through to Shrove Tuesday. Bible when the baby Jesus was presented to the three kings or Magi, who had arrived in Bethlehem bestowing gifts. King or Queen of that family for the day. While various takes on the Galette des Rois are available, in France and other countries fond of the dish, the most famous iteration features puff pastry and a filling of frangipane, rois chocolate with almonds, butter, eggs, and sugar.
Although popular in France, it’s believed to have been invented by a Florentine nobleman, the Marquis of Frangipani, several centuries ago. Some French bakeries serve Galette des Rois with embellishments such as apple, caramel, chestnut, and pistachio, while Gateau des Rois is popular in the south of France, featuring an orange blossom-flavoured brioche crown. This take on the classic Galette des Rois recipe features a puff pastry shell and a simple frangipane filling, using ground almonds, apricot jam, and a splash of Cognac. Divide the pastry into two pieces and roll each.
Cut into equal rounds, approximately 25-30cm. Place one piece of rolled pastry on a lined baking sheet and spread with apricot jam, leaving a border of around 2cm-1 inch. Chill in the fridge while you make the frangipane. To make the filling, beat the softened butter, caster sugar, orange zest and salt until light, then beat in one of eggs and stir through the ground almonds, cognac, and broad bean if using. Remove the pastry from the fridge, then spoon the filling over the jam and spread evenly. Brush the edges of the pastry with water, then cover with the second piece of pastry. Brush with the other beaten egg and place in the oven.