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Edd Kimber Patisserie Made Simple
A classic recipe served to celebrate Epiphany, Galette des rois (kings’ cake) is a simple pie consisting of an almond cream baked inside puff pastry. The tradition is that a small porcelain trinket is hidden inside the cream, and the person who finds it is named king for the day. As with most traditional recipes, it is also now served in many different flavours, but the basic form remains the same. For my version I have made individual cakes, but you could use this recipe to create one large cake cooking for 35–40 minutes or until golden brown.
Prep Time 2 hrs 30 mins
Cook Time 35 mins
Total Time 3 hrs 5 mins
Cuisine French
Servings 10 -12


  • ***Rum and Raisin Frangipane***
  • 60 g Raisins
  • 4 Tbsp Dark Rum
  • 100 g Unsalted butter at room temperature diced
  • 100 g Caster sugar
  • 2 Large eggs
  • 1 large egg yolk for eggwash
  • 100 g ground almonds
  • ***Rough Puff Pastry***
  • 200 g Plain flour
  • 200 g Unsalted butter diced
  • 100 ml Cold water


  • To make the puff pastry put the flour and salt in a bowl and add the diced butter. Mix it in using a blunt knife to cut the pieces very slightly in size.
  • Add 60ml of the water and stir to combine, then add the remaining water if the mixture seems dry.
  • Tip the mixture onto a work surface and gently bring it together into a uniform dough - it should be soft but not sticky.
  • Lightly flour the work surface and roll out the dough with the short edge facing you into a long rectangle, three times as long as it is wide. The exact proportions are not critical. brush off any excess flour.
  • Fold the top third of the dough over the middle third then fold the bottom third over the other two-thirds, as if you are folding a business letter.
  • Turn the dough 90 degrees so that the open ends are facing you. Repeat the rolling and folding process and then put it in the fridge for 30 minutes before repeating the rolling and folding twice more.
  • Chill the dough for 1 hour before using.
  • To make the frangipane, put the raisins and the rum in a small pan over a medium heat and heat until the rum has been absorbed into the raisins. Tip into a small bowl and set aside to cool. Put the butter and caster sugar in a medium bowl and, using an electric mixer, beat until light and fluffy, about 5 minutes.
  • Add the whole eggs one at a time, beating until fully combined before adding the next. Add the almonds and mix to combine. Mix in the rum soaked raisins, then put it in the fridge until needed.
  • Line two baking trays with baking parchment.
  • Divide the pastry into two pieces and roll out each on a lightly floured work surface until 2–3mm thick. Using an 8cm cookie cutter, cut out eight rounds of pastry. Using a 9cm cookie cutter cut out another eight rounds of pastry.
  • To assemble, spread the frangipane onto the smaller rounds of pastry leaving 2cm clear around the edge. Beat the egg yolk with 1 teaspoon of water and brush this eggwash around the edge of each pastry. Top each with a larger round of pastry, pressing the two pieces together to seal and place on the prepared trays. (Using a slightly larger piece of pastry for the top means that you can get a flush finish without stretching the pastry). Brush the pastries with the eggwash and put them in the fridge for 15 minutes. Preheat the oven to 200°C (180°C fan oven)/gas 6.
  • Remove the trays from the fridge and, using a knife, draw a decorative pattern onto the tops of the pastries. Bake for 30–35 minutes until the pastry is golden brown. Leave to cool on the trays for 5 minutes before transferring to a wire rack to cool completely before serving. These pastries are best served on the day they are made.