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Le Chaudron recipe
Galette des rois à la frangipane
French king cake with almond cream
⏱ 75 minServes 8Medium420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
2sheets of all-butter puff pastry
150 g (5 oz)almond flour
150 g (5 oz)superfine sugar
150 g (5 oz)softened unsalted butter
3whole eggs
1 tbspdark rum
1 tspbitter almond extract
1fava beans
1egg yolk
2 tbspsyrup
- 2 sheets of all-butter puff pastry
- 150 g (5 oz) almond flour
- 150 g (5 oz) superfine sugar
- 150 g (5 oz) softened unsalted butter
- 3 whole eggs
- 1 tbsp dark rum
- 1 tsp bitter almond extract
- 1 fava beans
- 1 egg yolk
- 2 tbsp syrup
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the frangipane: beat the softened butter with the sugar until pale, then add the eggs one at a time.Making it from scratch? See the puff pastry — ≈ 45 min
- Fold in the almond flour, rum and bitter almond extract with a spatula until smooth.
- Cut a 26 cm (10 in) disc of puff pastry, place it on the lined sheet and spread the frangipane over it, leaving a 2 cm (¾ in) border.
- Hide the charm (fève) in the frangipane, away from the center. Brush the border with water and cover with the second disc.
- Press the edges firmly to seal and scallop them with the back of a knife.
- Brush with egg yolk, score a rosette pattern, poke a small hole in the center and chill 30 minutes.
- Brush with yolk again and bake 35 minutes at 200°C (400°F). Brush with hot syrup as soon as it comes out for shine.
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