The traditional French galette des rois with two layers of buttery puff pastry filled here with applesauce compote and apple chunks, to change from the classic almond cream frangipane feeling.
The traditionnal galette des rois king cake eaten for epiphany varies from one region to another in France but the most common is a galette à la frangipane; This sweet treat is made of two delicate, buttery layers of puff pastry filled with a generous (and rich!) homemade almond cream filling called frangipane sandwiched between two delicate, buttery layers of puff pastry.
Epiphany is supposed to be on January – (or the first Sunday after New Year Eve), but actually the tradition of sharing a galette des rois and get the cute little lucky charm to become the king (and choose your Queen) is so strong that in France we do eat galette des rois days after days, sometimes even until the end of January. And for those who don’t like the almond frangipane filling (or who are on a diet after Christmas), it tend to be sort of a nightmare!
So for those who don’t like almond, or for those who love apples and applesauce (compote as we say in French), this year’s galette des rois is with a generous apple sauce and apple chunks filling, here flavoured with cinnamon but this can be optional. Kind of a huge chausson aux pommes if you know this French pastry.
There is another galette des rois recipe on the blog, with a chocolate frangipane filling see here.