Gallete des Rois (Edit recipe)

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Indulge in the delightful Galette des Rois, a classic French pastry enjoyed on January 6th during Epiphany. My easy-to-follow recipe captures the essence of this beloved French tradition while simplifying the process. This exquisite treat features a flaky puff pastry filled with rich frangipane — a creamy blend of almond and butter with a touch of sweetness. Hidden inside is a fève, a charm that adds an element of surprise: the lucky person who finds it is crowned king or queen for the day! Enjoy it with a glass of Champagne for a festive celebration that brings friends and family together!

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PREP TIME

30 minutes

COOK TIME

40 minutes

INGREDIENTS

8

Serves: 8

Ingredients

500 grams Puff Pastry
200 grams Almonds, Ground
100 grams Butter, Unsalted, Softened
100 grams Granulated White Sugar
2 pieces Eggs
2 tsp Pure Vanilla Extract
1 pieces Egg Yolk, For the egg wash
1 Tbsp Heavy Cream (Whipping Cream), For the egg wash

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preparing the Almond Cream
• Combine softened butter and sugar in a bowl until creamy.
• Add ground almonds, eggs, and vanilla extract.
• Mix until smooth and well combined.
Assembling the Galette
• Divide the puff pastry into two equal portions.
• Roll out each portion into a circle about 25 cm (10 inches) in diameter.
• Place one pastry circle on a baking sheet lined with parchment paper.
• Spread the almond cream evenly over this circle, leaving about a 2 cm (¾ inch) border around the edge.
• If using a fève (a small figurine or bean), insert it into the almond cream, ensuring it is hidden.
Covering and Decorating
• Place the second pastry circle on top of the filled pastry.
• Press down gently around the edges to seal.
• Using a sharp knife, score a decorative pattern on the top layer of pastry without cutting all the way through.
• In a small bowl, whisk together egg yolk and heavy cream.
• Brush this mixture over the top of the galette for a golden finish.
Baking
• Preheat your oven to 200°C (400°F).
• Bake for about 30-40 minutes, or until golden brown and puffed.
Cooling and Serving
• Allow to cool slightly before serving.
• Enjoy traditionally on Epiphany (January 6th) or any time of year!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	289
Fat:	23 g
Carbohydrates:	16 g
Protein:	10 g
Cholesterol:	37 g
Sodium:	2 mg
Fiber:	4 g
Sugars:	10 g
Sugar Alcohol:	0 g
Calculated per serving.