Galette des Rois

In France, the 6th of January (and the rest of the month) is all about eating the Kings’ cake. While it has a religious background (the three kings who visit baby Jesus), anyone can partake in eating this flaky dessert. As someone who isn’t religious, my favorite part of the galette des rois is finding the fève. It’s usually a porcelain “charm” that, if found in your slice, means you’re the king. I’m currently 7/8 in finding the fève - we don’t talk about the one time I didn’t find it… touchy subject.

My recipe is pretty traditional with some optional flair, so strap on an apron and get to it.

galette des rois

Galette des Rois:

  • 2 packages of puff pastry (28 oz total) OR 4 sheets of puff pastry about 8-10 inches in each direction (cold)

  • 1 cup of almond flour

  • 3/4 cup of fine castor sugar (I blitz organic cane sugar in a spice grinder to get it fine enough)

  • 6 TBSPs of unsalted butter

  • 2 eggs + 1 for egg wash

  • 1 tsp salt

  • 2 tsps vanilla extract

  • 1 tsp almond extract

  • 2 tsps Calvados (rum can be used here too but both are optional)


creaming the butter & sugar

creaming the butter & sugar

cutting the puff pastry to size

cutting the puff pastry to size

  1. Start by making the frangipane (the almond filling) because it needs to chill for 30 minutes - an hour

  2. In a stand mixer (you can do it by hand but it’s a bigger pain and usually doesn’t get as smooth), cream together the butter and sugar with the paddle attachment until smooth

  3. Add the almond flour and salt and mix until fully incorporated

  4. Start adding eggs, one at a time until they look completely mixed in

  5. Finish by mixing in the extracts and Calvados (again, the apple brandy is optional)

  6. Cover in plastic wrap and put in the fridge to chill

  7. Take the puff pastry and flour both sides

  8. Make sure the pastry is thin enough to reach about 8-10 inches in diameter so that you can cut it into a circle (look at the photos to see how I cut mine with the rim of a bowl)

  9. At this point I let the pastry chill in the freezer for a few minutes just so they are easier to handle - you can stack them as long as there is a piece of parchment paper between them

  10. Preheat the oven to 415 degrees Fahrenheit

  11. Once the frangipane is firmed up you can start assembling - start by separating the additional egg - whites in one bowl and yolk in the other with 1 tsp of water

  12. On a baking sheet with parchment paper, lay one of the sheets of puff pastry and put half of the filling in the middle, leaving about an inch of “crust” - tuck the fève inside a random part of the frangipane so that it’s a hidden secret

  13. Using a pastry brush, take the egg whites and paint the whites on the crust area to act as glue

  14. Take the second pastry sheet and lay it evenly over the top and pushing down the edges to seal the frangipane inside

  15. Pinch the sides to create a scalloped edge and take a pairing knife to create scoring on the top, like diamonds - it’s important to create a few scores that go deep enough in 5 places to create holes (this helps steam release so that your pastry doesn’t break or crack or raise unevenly)

  16. Put the galette in the oven and lower the temp to 400 degrees

  17. Bake for 20-30 minutes or until it’s a nice even golden brown

  18. When the galette is finished let it cool slightly - you can serve this completely chilled or warm from the bake

If you don’t have a cute little porcelain fève, you can easily use a dried bean or a whole almond to stuff into the center of the frangipane. Let the game of eating begin!