Epiphany King Cake - French Galette Des Rois (vegan)

The Galette des Rois is a traditional dessert very popular in France on Epiphany day. This King cake is made of a homemade puff pastry and filled with delicious and creamy almond cream called frangipane. A porcelain bean is placed inside and the person finding it will become king or queen.

• 2 puff pastries

For the filling:

• 100g of vegan butter (1/2 cup)
• 120g of ground almond meal (1 1/4 cup)
• 80g of powdered sugar (1/2 cup)
• half a teaspoon of almond extract
• 60 ml of plant-based cream (1/4 cup)
• 15g of cornstarch (1/4 cup)

For the dorure (wash):

• 20ml of plant-based cream (1 tbsp)
• 10ml of agave syrup (2 tsp)

In a bowl, mix together the vegan butter, the almond meal, the powder sugar and the almond extract. Mix in the plant-based cream, add the corn starch and mix again.

Place the puff pastry on a baking paper. Roll it in the shape of a circle if not pre-rolled.

Spread the filling evenly but leave about 3cm around the edges.

With your fingers or a brush, humidify the edges. Place a bean on the filling, close to the edges and place the second puff pastry on top. Press lightly to seal the galette.

Recut if necessary to make a nice round shape.

Place 15 minutes in the freezer.

Mix together the cream and the syrup and brush the galette with it.

Draw your design with the tip of a knife without completely cutting the pastry but make a few holes here and there so humidity doesn't stay inside.

Preheat to 200°C (400°F) and place the galette in the fridge meanwhile.

Cook the galette for about 30 minutes but be careful not to burn it.

As soon as it's cooked, brush the galette with simple syrup to make it super shiny.

Leave it to cool down a bit and enjoy!

(You can keep it for about 2-3 days, you can also freeze it.)