Galette des Rois is one of the most iconic pastries in the great French pastry tradition, baked each year to celebrate Epiphany. It’s made with two rounds of puff pastry filled with a rich, fragrant, delicate frangipane cream made with almonds, butter, and vanilla.It isn’t a difficult recipe, but for an excellent result it’s essential to follow the steps carefully, handle the puff pastry properly, and let the galette rest in the refrigerator before baking: a key step to ensure an even rise, clearly defined layers, and an impeccable texture.
24 cm galettes
Tortiera 24cm round
Equipment
- Electric Whisk or Stand Mixer
- Baking Sheet
- 24 cm and 25 cm round rings
- Pastry Brush
- Sharp Knife or Pastry Wheel
Ingredients
Almond Frangipane
- 110 g Whole Eggs
- 130 g Almond Flour
- 60 g Whole Sweet Almonds (lightly toasted)
- 125 g Powdered Sugar
- 115 g Softened Butter
- 290 g Baking Pastry Cream, well chilled (here’s the recipe)
- 25 g Rum
To Assemble the Galette
- 1250 g Puff Pastry (here’s the recipe)
- 2 Egg Yolks (for glazing)
- 1 Food-safe ceramic figurine (optional)
Instructions
Almond Frangipane
- Lightly toast the whole almonds in a 150°C oven for 15 minutes, then pulse them in a food processor until you get a coarse grind. Try not to over-process: you want the frangipane to have a pleasant crunch.
- Mix the softened butter with the powdered sugar in a bowl (or use a stand mixer with the paddle attachment) until well combined (there’s no need to whip it).
- Add the almond flour, the chopped almonds, and the eggs a little at a time, letting each addition absorb before adding more.
- Whisk the baking pastry cream you prepared and chilled very well, then add the rum. Once smooth, add it to the almond cream and mix until perfectly combined.
- Once ready, cover the frangipane with plastic wrap and refrigerate for 2 hours.
Assembling the Galette
- Roll out the puff pastry to a thickness of 2–3 mm and cut one 24 cm round and one 25 cm round using a sharp knife.Don’t press down with a ring (like a pastry cutter): it can seal the edges and prevent the puff pastry from rising properly in the oven.
- Place the 24 cm round on a baking sheet lined with parchment paper and pipe a disk of frangipane about 23 cm wide and about 2 cm thick, using a piping bag fitted with a plain tip.If you want to follow French tradition, tuck a small ceramic figurine into the filling so the lucky person who finds it will be crowned king on Epiphany.
- Lightly brush the exposed puff pastry border (the part without filling) with a little water to help seal the galette.
- Cover with the second puff pastry round (the 25 cm one) and press the edges well so the two layers adhere.To get a perfectly round galette, place a 24 cm ring/template on top and trim away any excess dough with a sharp knife. Again, avoid pressing like a pastry cutter so the puff pastry can rise properly during baking.
- At this point, prick a few small holes with a skewer, cover the galette with plastic wrap, and let it rest overnight in the refrigerator at +4°C so the flavors can develop fully.
- After the overnight rest, flip the galette upside down, place it on a parchment-lined baking sheet, and lightly brush the surface with beaten egg yolk. Be careful not to get egg on the cut edges of the puff pastry (or it won’t rise properly in the oven).Refrigerate for another 30 minutes so the glaze can dry.
- When the glaze is completely dry (touch it with a finger—it shouldn’t feel sticky), remove the galette from the refrigerator and apply a second coat of egg yolk.Make a small hole in the center with a skewer and, using a very sharp paring knife (or a cutter), score decorative patterns on the surface, cutting very gently into the pastry.
- Bake the galette at 170°C for about 20 minutes. Then cover the surface with a second sheet of parchment paper and place a second baking sheet on top. Finish baking for another 10 minutes at 170°C and 10 minutes at 160°C, keeping the oven door slightly ajar.
- Remove the galette from the oven and let it cool.Only when it’s completely cool, dust the Galette des Rois with a light layer of powdered sugar (optional) and serve.
Nutrition
Serving: 100g | Calories: 305kcal | Carbohydrates: 24g | Protein: 5g | Fat: 24g | Fiber: 1g | Sugar: 5g | Net Carbohydrates: 23g
