The GALETTE DES ROIS is one of the most iconic desserts of the French tradition, a symbol of Epiphany and winter tables. Two discs of golden, flaky puff pastry enclose a creamy almond frangipane heart—fragrant and enveloping—that melts in the bite, releasing delicate notes of butter and nuts.
The surface, decorated with elegant radiating incisions, offers a refined, theatrical look, while inside hides the traditional fève, a symbol of celebration and togetherness: whoever finds it becomes king or queen for a day. Perfect served warm, perhaps accompanied by a glass of cider or sparkling wine, the Galette des Rois is a dessert simple in ingredients but rich in history and charm.
A dessert that tells the magic of French festivities, able to turn a shared moment into a small ritual of joy and sharing.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 8 Servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Epiphany
Ingredients
- 2 rolls puff pastry
- 7 tbsp butter (soft (about 100 g))
- 1/2 cup granulated sugar
- 2 eggs (medium, at room temperature)
- 2 tsp vanilla extract (or rum or almond extract)
- 1 1/3 cup almond flour
- 1 pinch salt
- 1 blanched almond (to place inside)
- 1 egg yolk
- 2 tbsp milk
Per la Galette des rois vi servirà
- 1 Bowl
- 1 Hand whisk
- 1 Baking sheet
- 1 Small bowl
- 1 Pastry brush
- Parchment paper
Preparation Galette des Rois
First of all, take the butter out of the fridge at least 1 hour before you start, as it needs to be soft.
Place it in a bowl with the sugar and work it with a spoon or whisk until you obtain a smooth cream.
Add the eggs and incorporate them well. Then add the vanilla extract or rum and mix.
Finally add the almond flour, a pinch of salt and mix until you obtain a smooth cream.
Roll out one sheet of puff pastry on a baking sheet lined with parchment paper. Distribute the frangipane leaving 3/4 inch from the edge. Insert the almond and moisten the edges with a little water. Cover with the second sheet of puff pastry and seal well.Using the back of a knife blade, make small indentations along the edges.
Brush with the egg yolk and milk. Gently score a sunburst pattern (without piercing) and make a small central hole to let the steam escape.
Bake the Galette des Rois in a conventional oven at 356°F for 35 minutes, or until well golden.Remove from the oven and enjoy warm.
Storage
At room temperature
1 day (maximum 24 hours).
Store it under a cake dome or well wrapped in parchment paper + cling film.
Ideal if consumed the same day.
At room temperature
1 day (maximum 24 hours).
Store it under a cake dome or well wrapped in parchment paper + cling film.
Ideal if consumed the same day.
In the freezer
Unbaked (recommended)
You can freeze it already assembled but not brushed with egg wash.
Bake it directly from frozen, adding 5–10 minutes.
Baked
It can be frozen, but the pastry will lose some crispness.
Reheat in the oven, not in the microwave.
