Gâteau des Rois

Jean-Luc Albin, owner of Maurice French Pastries in New Orleans, suggests the following recipe for a tempting gâteau des Rois. This French King cake, which originated in Pithiviers, France, has become so synonymous with the town that it is often called Pithiviers cake. If using a plastic baby in the cake, add it after baking. Fruit decoration may also be added.

Puff-pastry dough (prepared or frozen)
Almond cream (recipe follows)
1 or 2 eggs for wash
Powdered sugar

Almond Cream:
3 oz. almond meal
3 oz. sugar
3 oz. butter
5 eggs
1 tbsp. dark rum (optional)

In a food processor, blend enough almonds to make 3 ounces of meal (grind it very fine) or use commercial almond meal. Combine the almond meal, sugar, and butter and blend well. Add the eggs one at a time, blending after each. Add the rum.

Cut two 12-inch circles from sheets of puff-pastry dough, each 1/8 inch thick. Set one pastry circle on a greased baking sheet and spread almond cream on it, leaving a border of about 1/2 inches around the outer edge. Set the other circle of dough on top of the filled circle. Seal the sides of the 2-layer circle with the egg wash and press well around the perimeter with a fork. Brush the pastry dough completely with the egg wash and cut designs in the top.

Let the pastry rest for 5 minutes before baking in a preheated 375-degree oven for 25--30 minutes. About 2-3 minutes before removing it from the oven, sprinkle the top with powdered sugar to make a glaze. Fruit decoration may be added after the cake cools. Serve warm or at room temperature.

Serves 6.