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Galette des Rois

A tender, flaky pastry enveloping a luscious almond filling, perfect for celebrating the Epiphany or enjoying during holiday gatherings.
Print Recipe
Prep Time 1 hour
Cook Time 35 minutes
Total Time 1 hour 35 minutes
Servings: 8 servings
Course: Celebration, Dessert
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

Frangipane Filling
  • 100 g unsalted butter, softened Using quality butter can enhance flavor.
  • 100 g granulated sugar
  • 2 large eggs Fresh eggs are recommended.
  • 100 g almond flour Roasting it lightly can enhance flavor.
  • 1 tsp orange zest
  • 1 tbsp dark rum or brandy Optional for added flavor.
  • 1/2 tsp vanilla extract
Pastry
  • 2 sheets all-butter puff pastry Keep chilled for better flakiness.
  • 1 fève charm, bean, or almond Optional.
  • 1 egg yolk for egg wash Mix with 1 tsp milk.
  • 2 tbsp sugar To create syrup for brushing.
  • 2 tbsp water To create syrup for brushing.

Method
 

Preparation
  1. Cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  2. Add eggs one at a time, fully incorporating each before the next.
  3. Gently stir in almond flour, orange zest, dark rum (if using), and vanilla extract to create a smooth filling.
  4. Chill the frangipane filling in the refrigerator for 20-30 minutes.
  5. Roll out each sheet of puff pastry to about a 10-inch diameter on a floured surface.
Assembly
  1. Place one pastry round on a parchment-lined baking sheet, spread frangipane filling in the center, leaving a 2.5 cm border.
  2. Press the fève gently into the filling, ensuring it’s hidden.
  3. Brush the border of the pastry with water or egg wash to help seal.
  4. Place the second round of pastry on top, press edges to seal, crimping if desired.
  5. Chill for another 30 minutes while preheating the oven to 190°C (375°F).
Baking
  1. Brush the top with egg wash and score a design for decoration.
  2. Bake for 30-35 minutes until deep golden and puffed.
  3. Simmer sugar with water until dissolved to create syrup to brush after baking.
  4. Allow to cool for 15-20 minutes before slicing.

Notes

Serve warm or at room temperature. Can be stored in the refrigerator for up to 3 days or frozen for up to a month.