Galette des Rois (French King Cake)
🛠 Equipment
- Rolling pin
- Baking sheet
- Pastry brush
- Sharp knife
- Mixing bowl
- Whisk
- Cooling rack
- Parchment paper
🛒 Ingredients
| 2 | All-butter puff pastry (2 sheets) | |
| 125 g | Almond flour | |
| 100 g | Granulated sugar | |
| 75 g | Unsalted butter (room temperature) | |
| 3 | Eggs (1 for egg wash) | |
| 1 tsp | Bitter almond extract | |
| 1 tbsp | Dark rum (optional) | |
| 1 | Porcelain charm (fève) | |
| 1 | Paper crown |
Preparation
Step 1: Make the frangipane
In a bowl, cream the room-temperature butter with the sugar until light and fluffy.
Add the almond flour and mix well.
Incorporate 2 whole eggs one at a time, whisking between each addition.
Add the bitter almond extract and rum (if using). Mix until smooth.
Refrigerate while you prepare the pastry.
Step 2: Prepare the pastry disks
Unroll the first sheet of puff pastry onto a parchment-lined baking sheet.
Using a plate or lid about 24 cm (9.5 in) in diameter, cut out a disk.
Unroll the second sheet and cut out an identical disk.
Save the scraps for decorations if desired.
Step 3: Fill the galette
Place the first pastry disk on the baking sheet.
Using a piping bag or spoon, spread the frangipane in a circle on the pastry, leaving a 2 cm (¾ in) border.
Place the charm near the outer edge of the frangipane.
Moisten the edge of the disk with a little water using a brush.
Step 4: Close and seal
Place the second pastry disk on top.
Press firmly on the edges to seal the two disks together.
Crimp the edge with small knife strikes spaced 1 cm (½ in) apart to decorate and further seal.
Gently flip the galette over (seam side down) for a better rise.
Step 5: Egg wash and decorate
Beat the remaining egg in a small bowl (egg wash).
Using a pastry brush, glaze the entire top of the galette.
Refrigerate for 15 minutes, then apply a second coat of egg wash.
With the tip of a knife, draw decorative arabesque or crosshatch patterns on top without cutting through the pastry.
Make a small chimney (hole) in the center to let steam escape.
Step 6: Bake
Chill the assembled galette for 30 minutes (this step is crucial).
Preheat the oven to 200°C (400°F).
Bake for 10 minutes at 200°C, then lower to 180°C (350°F) and bake for another 25 minutes.
The galette should be deeply golden and puffed.
Step 7: Serve
Let cool slightly on a rack.
Serve warm, with the paper crown.
The person who finds the charm is the king or queen and wears the crown!
Pair with a dry cider or a hot beverage.
💡 Tips & variations
- Use a high-quality all-butter puff pastry — it accounts for 80% of the galette's success.
- The butter for the frangipane must be at room temperature for a smooth, lump-free cream.
- Score decorative patterns on top with a knife tip without cutting through the dough.
- Chill the assembled galette for 30 minutes before baking — it will shrink less.
- Place the charm near the edge so it doesn't get cut in half.
❓ Frequently asked questions
How long does this recipe take?
1h20 min (45 min prep).
How many servings does this make?
8 servings.
How difficult is this recipe?
hard.
How do I store this dessert?
Store in an airtight container in the refrigerator for 2–3 days. Take it out 15 min before serving for the best texture.
