Galette Des Rois - French King Cake (easy & delicious recipe) (2024)

This year is the year for celebrating King Cake…for me atleast. I eat them every year and never have I made them so this is my second King Cake recipe, the first one I made was more American and I have linked it here. I am making these recipes for the first time and I am so happy with the outcome.

Traditional French King Cake has to be one of the tastiest pastries I’ve ever eaten. It not only look elegant but also tastes like it is very fancy and expensive, LOL! I love the flavor of the dark rum here which makes it so rich and delicious. Once you have eaten it you will definitely make sure to eat it every year. I must say it is similar to an almond pithivier. You don’t need any fancy equipment or ingredients to make this recipe and I will be honest, you can make your own puff pastry but I have used store bought and it works perfectly.

What is galette des rois? & What is the history of galette des rois?

Galette de rois is a traditional French pastry that is made with two layers of puff pastry that is filled with a delicious and rich almond cream also known as frangipane. Egg washed and baked until golden. This dessert commonly served on January 6th – the 12th day of Christmas also known as the Epiphany or the Kings feast. It is commonly baked with a “feve” aka bean inside the galette which represents the baby, whoever finds it when cut into will become the king/queen for the day and they are responsible for bringing the next years king cake. However instead of the bean you can use a whole almond which is more tasty.

What is inside the galette des rois?

The puff pastry is filled with almond cream also known as frangipane. It is a simple recipe consisting of equal parts butter, icing sugar, almond flour and and egg. The egg yolk adds riches and helps bind the cream while baking.

What are the rules for galette des rois?

Tradition dictates that when serving galette des rois, the entire cake should be divided such that each guest receives a slice, plus an extra, symbolic slice for any unexpected visitor, or poor person, that should pass by according to French As You Like It

What is the difference between king cake and galette des rois?

Both King Cake and Galette des rois are served on 6th January however galette des rois is celebrated for a shorter season. It is usually available all through the month of January however the king cake is available up until the carnival season culminating on Mardi Gras which is usually mid to late Feb or even March. They are made with different ingredients and are completely different in taste and texture. Both extremely delicious though.

Do you eat galette des rois hot or cold?

I prefer eating it warm but you can have it cold as well. I think it is important to allow the galette to rest once baked the filling can firm up. But there is no rule whether you should eat it hot or cold.

What is another name for galette des rois?

Galette des rois is the same as King Cake. It called different names in different parts of the world.

What does galette de rois taste like?

It tastes like almonds but it is also buttery and delicious. The simple addition of dark rum to the almond cream adds another dimension of flavor and compliments the cream really well.

In which countries do we eat the galette des rois?

Even though this recipe stemmed in France around the 14th century it is served across Belgium, Luxembourg, Quebec as well. The Dutch make something similar also known as Koningentaart. In France they make Galette de Rois for the same occasion which is an almond puff pastry confectionary they usually hid a “feve” or bean inside the pastry. In Spain & Latin America they will serve Rosca de reyes which is a ring shaped sweet bread that can be topped with candied fruit, in addition to a light layer of icing. In Portugal they have Bolo rei which is a ring shaped bread filled with candied fruit and nuts. In Greece & Cyprus, Vasilopita is commonly served on New years day and served all through the 12the day of Christmas it resembles the French galette with almonds on top and usually is baked with a coin inside. In Bulgaria you will find Banista which is often served on new years ever and also other special occasions but mainly served all through the season until January 6th.

Why is galette des rois eaten on January 6th?

Galette des rois cake, celebrates the coming of the three kings/three wise men on the 12th day of Christmas, the 6th of January also known as the Epiphany.

What ingredients do you need to make galette des rois?

Puff pastry –

You need a proper all butter pastry dough here. I have used a store bought puff pastry that comes rolled out. You can use any you like. If you are using a block you will need to roll it out to 1/4th inch thickness before cutting. The pastry must be cold and it has to be puff pastry. You can use a good rough puff pastry too but short crust will not work here.

Almond cream –

To make the almond cream we need almond flour aka ground almonds or almond powder. We will need icing sugar which is also known as confectioners sugar or powdered sugar, butter that is room temperature – this ensures we can mix the ingredients easily with the rubber spatula easily. We will also need vanilla extract, dark rum, pinch of salt. The dark rum is optional but adds delicious flavor to the galette. You could use brandy, cointreau, amaretto or creme de cassis.

What equipment do you need to make galette des rois?

As I have used store bought puff pastry I didn’t need to roll it out etc. Depending n what you use you will need a rolling it. To make the almond cream we need a mixing bowl and rubber spatula. You will also need a knife, ruler, pastry brush, baking tray and baking paper to make this recipe.

How to make galette des rois?

To make the almond cream, mix al the ingredients in a bowl with a rubber spatula until smooth, place in the fridge until needed. You can do this step the night before and store the filling in an air tight container. Unroll the puff pastry sheet and cut a 20 cm size circle with a sharp knife, transfer to a baking paper and place in the fridge. Now cut a 22cm size circle with a shape knife, transfer to a baking paper and place in the fridge. To make the glaze, beat the egg yolk and cream until smooth, set aside. Place the smaller sheet on a baking tray and fill it with the almond cream, leaving a 2 cm border around the edge of the dough. Smooth out the top. Egg wash the edge and cover with the larger puff pastry dough, using your fingers seal the two pieces of dough together well and transfer to the fridge for 30 minutes or until it is firm to the touch.

Egg wash the top generously and crimp the edges of the galette with the back of a knife. Make an incision in the center of the top layer and gently score the top. Transfer to the fridge and let it chill for 15 mins. In the mean time preheat the oven to 180℃. Bake the galette for 45-50 minutes until it has puffed up, golden and dry to the touch. Let it cool down for 10 minutes before dusting with icing sugar, slicing and eating.

Serving and storing galette des rois?

It is classically served with a dusting of icing sugar, black coffee and good company. However you an serve it without the sugar as well. It pairs well with hot tea too. Like most croissants this pastry is also verst served on the day its made. I would recommend if you want serve it the next day – store it in an air tight container, at room temperature, in a dark dry spot. When ready to eat warm it in the oven or over the pan for a few seconds. I prefer serving this warm. You can also assemble this galette the night before, store it in the fridge and bake it fridge cold the next morning.

Pro tips to make this galette des rois perfect:

• Always ensure the puff pastry dough is chilled and cold. If you live in a warm climate, we need it to constantly be chilled every step of the way. This ensures a flakey pastry once baked.
• The almond filling can also be mixed ahead of time and chilled in the fridge a day ahead. I would recommend chilling the filling as it firms up in the fridge.
• Seal the tow layers of puff pastry well before egg washing, we don’t want that almond filling to ooze out of the pie.
• Do not skip on the egg wash once the galette is sealed, this gives it that golden brown color that we want once it is baked.
• If you are not comfortable to score the top of the galette before baking at least make a couple of docks in the dough to allow the steam to release or else the galette with burst/crack while baking.

Now that we have covered how to make this Galette Des Rois, you can have a look at the recipe video on my socials but let’s get to it.

If you try this recipe out, don’t forget to share it with me on instagram so I can see how it turned out. I’d love nothing more than to chat with you on your cooking/baking.