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Holidays & Special Occasions

Galette des Rois

The Quirky Foodster Team

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40 minutes
Prep
35 minutes
Cook

Ingredients

  • 2 sheets all-butter puff pastry (approx. 500 g/1.1 lb total)
  • 100 g (7 tbsp) Unsalted butter, softened
  • 100 g (1 cup) Ground almonds
  • 100 g (1/2 cup) Granulated sugar
  • 2 large eggs (1 for frangipane, 1 for egg wash)
  • 1 tbsp dark rum (optional)
  • 1 tsp vanilla extract
  • 1 small dried bean or ceramic charm (la fève)

Method

  1. Beat softened butter and sugar together until pale and creamy.
  2. Beat in 1 egg, then fold in ground almonds, rum (if using) and vanilla to make the frangipane.
  3. Lay one sheet of puff pastry on a baking sheet lined with parchment.
  4. Spread the frangipane over the pastry, leaving a 2 cm (3/4 in) border; tuck the fève into the filling.
  5. Brush the border with water, then lay the second pastry sheet on top, pressing the edges to seal.
  6. Trim and crimp the edges neatly; chill the assembled galette for 30 minutes.
  7. Brush the top with beaten egg, then score a decorative pattern (traditionally a sunburst) with a sharp knife.
  8. Bake at 200°C (400°F) for 30-35 minutes until deeply golden and puffed.

Introduction: Eaten on Epiphany (6 January), this puff pastry cake is filled with almond frangipane and hides a small charm (la fève) inside — whoever finds it in their slice is crowned ‘king’ or ‘queen’ for the day with a paper crown, a tradition dating back centuries.

Cultural Background: Eaten on Epiphany (6 January), this puff pastry cake is filled with almond frangipane and hides a small charm (la fève) inside — whoever finds it in their slice is crowned ‘king’ or ‘queen’ for the day with a paper crown, a tradition dating back centuries.

Tips: Chilling the assembled galette before baking helps the pastry hold its shape and rise evenly in the oven.

Variations: Some versions add thin apple slices beneath the frangipane; a brioche-based ‘galette’ (couronne des rois) is traditional in southern France. Already vegetarian. Use a vegan puff pastry, plant-based butter, and replace the egg in the frangipane with a flax egg; use plant milk for the egg wash.

Storage: Store at room temperature, loosely covered, for up to 2 days.

Reheating: Warm in a 160°C (320°F) oven for 8-10 minutes to re-crisp the pastry.

FAQs:

Q: What is the fève, and is it safe to bake in?

A: It’s a small charm, traditionally a dried bean and now often ceramic; warn guests it’s inside, as it is not edible and poses a choking risk for young children.

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