Classic Galette des Rois
This traditional French almond frangipane tart, known as the King's Cake, is a delightful pastry typically enjoyed during Epiphany. It features a rich, creamy almond filling encased in flaky puff pastry, often hiding a small 'fève' or charm inside.
An original recipe by Forkin
- Total time
- 3 hr 10 min
- Serves
- 8
- Difficulty
- Medium
- Per serving
- 638 kcal
Allergen information: may contain eggs, En:Nuts, gluten, milk, nuts, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 2 pcspuff pastry, round, store-bought
- 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
- 0.5 tspalmond extract
- 1 tbsprum(optional)
egg wash
- 1 pcsegg yolk
- 1 tbspmilk
Equipment
pastry brush · wire rack · baking sheet · mixing bowl · parchment paper · knife · whisk
The method
Step by step
- 1
Prepare the frangipane filling: in a medium bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy.
About 5 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, almond extract, and optional rum until just combined. Cover the frangipane and refrigerate for at least 30 minutes to firm up.
About 2 min
Cook’s note: Chilling the frangipane makes it easier to spread.
- 4
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
About 10 min
- 5
Unroll one sheet of puff pastry onto the prepared baking sheet. If using a fève, place it somewhere on this pastry circle, ensuring it's not too close to the edge.
About 1 min
Cook’s note: Make sure to warn guests about the fève before serving!
- 6
Evenly spread the chilled frangipane over the puff pastry, leaving a 2 cm (1 inch) border around the edge.
About 3 min
- 7
Brush the exposed pastry border with a little water.
About 1 min
- 8
Carefully place the second sheet of puff pastry over the frangipane filling, aligning the edges.
About 1 min
- 9
Gently press down the edges of the two pastry sheets to seal them, then crimp with a fork to create a decorative edge.
About 2 min
Cook’s note: Ensure a good seal to prevent the frangipane from leaking out during baking.
- 10
In a small bowl, whisk together the egg yolk and milk for the egg wash.
About 1 min
- 11
Brush the top of the galette generously with the egg wash. Avoid letting the egg wash drip down the sides, as this can inhibit the pastry from rising.
About 2 min
- 12
Using a sharp knife, score a decorative pattern on the top of the galette without cutting all the way through the pastry.
About 2 min
Cook’s note: Common patterns include spirals or criss-cross lines.
- 13
Cut a small vent hole in the center of the galette to allow steam to escape during baking.
About 1 min
- 14
Bake for 35-40 minutes, or until the pastry is golden brown and puffed, and the filling is set.
About 40 min
Cook’s note: If the top browns too quickly, you can loosely tent it with aluminum foil.
- 15
Remove from the oven and let cool completely on a wire rack before serving.
About 2 hr
Cook’s note: The galette is best enjoyed at room temperature.
Per serving
Nutrition
- Calories
- 637.9kcal
- Protein
- 9.8g
- Carbs
- 47.2g
- Fat
- 46.2g
- Fibre
- 2.8g
- Sugar
- 17.9g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover galette des rois at room temperature, covered, for up to 2 days.
To refresh, warm gently in a preheated oven at 150°C (300°F) for 5-10 minutes.
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