Celebrate Mardi Gras with a Prune, Coffee, and Almond Galette des Rois
Bronwen Wyatt is a renowned New Orleans chef and pastry artist popular for her ability to blend tradition with innovation (like her incredible new Prune Whip recipe). While she adores a classic New Orleans-style king cake, Bronwen has turned her attention to its elegant French cousin: the galette des rois. Inspired by fellow bakers Melisa Spence and Camilla Wynne’s flavor pairings, Bronwen’s version features a luscious prune-coffee butter and almond frangipane nestled inside flaky puff pastry. This sophisticated dessert is perfect for celebrating Mardi Gras or any festive occasion.
Bronwen’s French Twist on Tradition – The Galette des Rois
I adore a New Orleans-style king cake (and always will). But I leapt at the chance to develop a recipe for its fancier French cousin, the galette des rois. Last year, the talented baker Melisa Spence made a prune butter galette with benne seed frangipane. It sounded so good I had to try my own hand at it. The prune espresso butter in my recipe is inspired by Camilla Wynne, a flavor combination from her second book, Jam Bake. I pair it here with almond frangipane as a nod to the French tradition.
Traditionally, an almond or a coin is hidden inside the galette des rois. The lucky recipient becomes the king for the day. These days, I typically slip my fève under the slice rather than hiding it within, for safety’s sake.
Whether you celebrate with a galette des rois, a king cake, bolo-rei, or a rosca de reyes, I hope you have a happy and safe Mardi Gras season.
Here’s Another Mardi Gras Recipe – California Style King Cake
A King Cake is a traditional pastry synonymous with celebrations like Mardi Gras and Epiphany. Originating in Europe and popular in Louisiana, it’s typically a ring-shaped, brioche-like cake. It’s decorated with vibrant purple, green, and gold sugar, symbolizing justice, faith, and power. Often filled with ingredients like cinnamon, cream cheese, or fruit, it hides a small trinket or figurine inside. As with the Galette des Rois, whoever finds the trinket is has the honor of being “king” or “queen” for the day and takes on the responsibility of providing the next King Cake!
King Cake with California Prunes
Celebrate in style with this King Cake featuring the natural sweetness of California Prunes! This festive treat combines a soft, buttery dough with a rich, prune-filled swirl, making it a flavorful centerpiece for any celebration. Perfect for Mardi Gras or special occasions, this recipe is as beautiful as it is delicious.
Prune, Coffee, and Almond Galette des Rois Recipe
Equipment
- non reactive pot
- Stand Mixer
- baking sheet
Ingredients
For the puff pastry:
- 2 sheets store-bought puff pastry or homemade; see note
For the prune butter:
- ¾ cup prunes
- ⅔ cup water
- 3 tbsp brown sugar
- 1 tsp vanilla extract
- ½ tsp espresso powder
- Large pinch of salt
For the almond frangipane:
- 6 TBSP unsalted butter room temperature
- ¼ cup + 2 TBSP granulated sugar
- ¼ tsp salt
- 2 egg whites
- 1 tsp vanilla extract
- ¼ tsp almond extract
- ½ cup almond flour or finely ground blanched almonds
- 1 TBSP + 1 tsp all-purpose flour
For the egg wash:
- 2 egg yolks
- Dash of cream or half-and-half
Instructions
Prepare the Prune Butter
- Combine prunes, water, brown sugar, vanilla, espresso powder, and salt in a medium non-reactive pot.
- Simmer over medium-high heat, stirring occasionally, until the prunes are soft and the sugar dissolves (about 5 minutes).
- Cool slightly, then puree the mixture in a blender or food processor until smooth. Chill in the fridge to firm up.
Make the Almond Frangipane
- In a stand mixer or with a hand mixer, cream together butter, sugar, and salt until slightly lightened (about 3 minutes).
- Add egg whites, vanilla, and almond extract, mixing until just combined. Scrape down the sides of the bowl as needed.
- Add almond flour and mix, followed by all-purpose flour. Set aside at room temperature.
Assemble the Galette
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Roll out each puff pastry sheet into an 11-inch (28 cm) circle. Use a round of parchment paper as a template if needed. Chill the rounds.
- Place one pastry round on the prepared baking sheet. Brush the edges with egg wash. Spread the prune butter in the center, leaving a 1-inch (2.5 cm) border. Chill for 5 minutes.
- Spread or pipe the almond frangipane over the prune butter, maintaining the 1-inch (2.5 cm) border.
- Place the second pastry round on top. Press the edges to seal, then crimp with a fork. Chill for 10 minutes.
- Brush the top with egg wash. Use a sharp knife to cut decorative vents.
- Bake for 20 minutes, rotate, and bake for another 10 minutes, or until golden brown. Transfer to a cooling rack to crisp the bottom.
Tips and Storage
- The galette will keep for up to three days at room temperature.
- For convenience, freeze the unbaked galette for several weeks and bake it straight from frozen.
- Homemade puff pastry, like Natasha Pickowicz’s recipe, yields exceptional results, but store-bought works perfectly for a quicker option.
Nutrition
Making Prune Whip Cool Again
Bronwen Wyatt’s Prune Whip transforms a vintage oddity into a stunningly modern dessert. Whether you serve it at a dinner party or indulge solo, this recipe highlights the versatility and richness of California Prunes. Plus, with options to customize the flavor profile—such as swapping Armagnac for Earl Grey tea—it’s a dessert that fits a variety of occasions and tastes.
Are you brave enough to try it? Recipe HERE
Chef Bronwen Wyatt
Bronwen Wyatt is the owner of Bayou Saint Cake. The New Orleans-based pastry chef bakes up whimsical creations using locally sourced, premium ingredients. Bronwen finds inspiration in seasonal produce and changes her menu regularly to reflect what’s in season.
Fun Fact: Bronwen is a huge fan of California Prunes and has created many recipes that feature them!