Galette des Rois
This traditional French 'King's Cake' features a rich almond frangipane filling encased in flaky puff pastry. It's typically enjoyed in January to celebrate Epiphany. A small charm, called a fève, is baked into the cake, and whoever finds it becomes king or queen for the day.
An original recipe by Forkin
- Total time
- 2 hr 10 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 709 kcal
Allergen information: may contain eggs, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Ingredients
- 2 pcspuff pastry, round sheets
- 1 pcsGalette des Rois Baking Charm (Fève), oven-safe charm(optional)
frangipane
- 125 gunsalted butter, softened
- 125 ggranulated sugar
- 125 galmond flour
- 2 pcsegg, large, room temperature
- 1 tspvanilla extract
- 1 tbsprum(optional)
egg wash
- 1 pcsegg yolk
- 1 tbspmilk
Equipment
pastry brush · spatula · baking sheet · mixing bowl · parchment paper · knife · whisk
The method
Step by step
- 1
Cream the softened butter and granulated sugar together in a medium bowl until light and fluffy.
About 3 min
- 2
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
About 2 min
- 3
Stir in the almond flour, vanilla extract, and optional rum until just combined.
About 1 min
Cook’s note: Do not overmix the frangipane.
- 4
Cover the frangipane and refrigerate for at least 30 minutes to firm up.
About 30 min
- 5
Preheat your oven to 180°C (350°F).
About 15 min
- 6
Unroll one sheet of puff pastry onto a baking sheet lined with parchment paper.
About 1 min
- 7
Spoon the chilled frangipane onto the center of the pastry, spreading it evenly and leaving a 2 cm (1 inch) border around the edge.
About 2 min
- 8
If using, hide the fève somewhere in the frangipane filling, making sure it's not too close to the edge.
- 9
In a small bowl, whisk together the egg yolk and milk for the egg wash.
About 1 min
- 10
Brush the exposed pastry border with the egg wash.
About 1 min
- 11
Carefully place the second sheet of puff pastry over the frangipane, aligning the edges.
About 1 min
- 12
Press down firmly around the edges to seal the two pastry sheets together, ensuring no frangipane escapes during baking.
About 1 min
Cook’s note: You can use the tines of a fork to create a decorative crimped edge.
- 13
Brush the entire top surface of the galette with the remaining egg wash.
About 1 min
- 14
Use a sharp knife to score a decorative pattern on the top of the pastry, being careful not to cut all the way through.
About 2 min
Cook’s note: A classic pattern is a spiral from the center or a series of curved lines.
- 15
Make a small hole in the very center of the galette to allow steam to escape.
- 16
Bake for 30-40 minutes, or until the pastry is deeply golden brown and puffed.
About 40 min
Cook’s note: If the top browns too quickly, you can loosely cover it with aluminum foil.
- 17
Remove from the oven and let cool on the baking sheet for at least 30 minutes before serving.
About 30 min
Cook’s note: Serving warm is best, but allow the frangipane to set.
Per serving
Nutrition
- Calories
- 708.8kcal
- Protein
- 10.7g
- Carbs
- 52.8g
- Fat
- 51g
- Fibre
- 3.1g
- Sugar
- 18.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover galette at room temperature, covered, for up to 2 days.
Reheat slices in a preheated oven at 150°C (300°F) for 5-10 minutes until warmed through.