In this month’s issue of 225, we interviewed local artist Babeth Schlegel, who grew up with the tradition of French king cakes in her native, Lyon, France. I’ve known Babeth since she and her husband, Rob, relocated to Baton Rouge for Rob’s job, and over the years, she’s brought me samples of her almond-filled homemade galette des rois during carnival time. Following the Old World practice, she makes it just once at the beginning of the season around Twelfth Night.
For the story, I watched her make the one pictured here, a luscious, flaky cake that has just the right amount of sweetness. It’s perfect for dessert with Champagne, or as indulgent afternoon snack with coffee. Following our tradition of sustained indulgence here in South Louisiana, I say enjoy it as much as possible.
French King Cake (Galette des Rois)
Serves: 8
Preparation time: 30 minutes
Baking time: 30 minutes
Recipe by Babeth Schlegel, edited by Maggie Heyn Richardson
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5 eggs
1/3 cup sugar
2 tablespoons flour
1 cup milk
3 tablespoons butter, softened
½ cup almond powder (see note below*)
½ cup powdered sugar
1 pound package puff pastry sheets
1. Heat oven to 355 degrees.
2. Separate three of the eggs, and set the yolks aside in a small-to-medium bowl. To the bowl, add the sugar and flour and incorporate with a small whisk or wooden spoon. (Discard the egg whites, or reserve them for another use.)
3. Warm the milk in a saucepan on the stove, and carefully pour it into the egg yolk mixture. Once it’s combined, pour it back into the saucepan. Cook over low heat, stirring constantly until the mixture begins to thicken and becomes a custard (about 10 minutes). Pour the mixture into a bowl and place in a refrigerator for about 10-15 minutes to cool.
4. In another bowl, add the softened butter, almond powder, powdered sugar and a whole egg. Combine until smooth.
5. Stir this mixture into the custard and let cool for about 10 minutes in the refrigerator.
6. Spread out the puff pastry sheets. Using a pie plate as your guide, trim two circles that will fit inside the plate and rise to the rim. Put the first circle of puff pastry in the plate to form the bottom and sides.
7. Remove the filling mixture from the refrigerator and pour it into the pie plate. Cover with the other pastry sheet and crimp the edges together.
8. Separate the last egg, and brush the yolk on top of the pastry. Carefully drag a fork across the moist surface, creating decorative lines.
9. Cook for about 30 minutes. The pastry should be golden brown.
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10. Serve immediately. The galette des rois is better warm.
*Note: To create almond powder, Babeth purees about a cup of almond slices or slivers in a food processor or spice grinder until fine. She uses this in lieu of store-bought marzipan or almond paste.
Maggie Heyn Richardson is a regular 225 contributor and author of Hungry for Louisiana, An Omnivore’s Journey. Reach her at hungryforlouisiana.com.