Galette des Rois
Recipe type: Cake
Cuisine: French
A recipe for a Galette des Rois (King's Cake) to celebrate La Fête des Rois (Epiphany).
  • For the pastry:
  • 400g all-butter puff pastry
  • 1 egg yolk for glazing
  • For the Almond Cream:
  • 75g unsalted butter at room temp
  • 75g icing sugar
  • 75g ground almonds
  • 1 egg
  • 1 egg yolk
  • 1 dry bean
  1. Roll out the puff pastry and cut out one base of 22cm, and another of 24cm. The base should be about ½cm thick. Wrap the pastry in plastic wrap and refrigerate one hour.
  2. In a large bowl whisk all ingredients for the almond cream together until mixture is smooth. Refrigerate until the pastry has chilled one hour.
  3. Place the bottom base (the smaller circle) onto a plate. Place the cream mixture in the middle and smooth into an even circle leaving a 4cm gap at the edge. Place your bean somewhere in the almond cream.
  4. Brush some of the beaten egg yolk on that 4cm gap and drape the pastry top onto the almond cream. Press down gently to get rid of air and seal the edges by pressing down.
  5. Chill in fridge one hour.
  6. Place a baking sheet into the oven and heat to 375F.
  7. After it has chilled an hour, remove the galette and trim the edge with a sharp knife.
  8. Crimp the edge if you want. Use a knife or fork.. up to you.
  9. Brush galette with beaten egg yolk.
  10. Gently score a spiral pattern with the blunt side of a knife in the top of the pastry making sure not to go all the way through.
  11. Transfer to your hot baking sheet and bake 45 minutes.
  12. Let rest 5 minutes before serving in slices.
I left more overhang than needed. If you get some of the almond paste when you seal the top and bottom together, it will puff out of the galette when baking. I thought it was better to be safe than sorry. I also bought pre-rolled puff pastry. This made things very easy, as I didn’t even have to bother rolling out the dough. However, there was a lot of waste. I got my dough from Akhavan in NDG.
Recipe by Roasted at