The Galette des Rois, or “King Cake,” is a beloved French pastry traditionally enjoyed during Epiphany (celebrated on January 6th) and throughout the festive season. This delightful treat, with its flaky puff pastry and rich almond frangipane filling, has gained popularity beyond France, especially in cities like London, where it’s now easier than ever to find. Thanks to the rise of artisanal patisseries and bakeries, you can now enjoy this French delicacy alongside other holiday favorites like Yule Logs.
If you’re in London or Oxford, you can grab a Galette des Rois from any of the 34 Paul patisseries scattered across the city. For those who prefer online shopping, vendors on platforms like Amazon also offer these pastries, though they can be a bit pricey.
But why buy when you can bake? With the growing interest in home baking, making your own Galette des Rois has never been more rewarding.
Here’s a step-by-step guide to creating this classic French dessert at home.
Galette des Rois Recipe
Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hour | Serves: 6-8
Ingredients
320g puff pastry (store-bought or homemade)
75g unsalted butter (softened)
75 g icing sugar
75g ground almonds
1½ eggs (for the filling)
1 tbsp Cognac or Armagnac (optional, for flavor)
1 egg + 1 yolk (for egg wash)
2 tsp double cream (for egg wash)
Instructions
Prepare the Pastry:
Roll out the puff pastry on a well-floured, cold surface using a rolling pin.
Cut out two circles: one 22cm (for the base) and one 25cm (for the top).
Refrigerate the pastry circles to firm them up.
Make the Almond Frangipane Filling:
In a mixing bowl, beat the softened butter and icing sugar until light and fluffy.
Add the egg and mix until fully incorporated.
Stir in the ground almonds and Cognac (or dark rum) until the mixture is smooth.
Transfer the filling to a piping bag or keep it in a bowl for easy spreading.
Assemble the Galette:
Place the smaller pastry circle on a baking sheet lined with parchment paper.
Spread or pipe the almond filling evenly over the base, leaving a 2cm border around the edges.
Brush the edges with water to help seal the pastry.
Carefully place the larger pastry circle on top and press the edges to seal.
Crimp and Score the Pastry:
Use the back of a knife to crimp the edges decoratively.
Score the top of the pastry in a spiral pattern, starting from the center and working outward.
Brush the entire surface with egg wash (made by whisking 1 egg, 1 yolk, and 2 tsp double cream).
Bake the King Cake:
Preheat your oven to 180°C (350°F).
Bake the galette for 30 minutes or until the pastry is crisp and golden brown.
Allow your King Cake to cool for 5 minutes before serving.
Tips for the Perfect Galette des Rois
Chill the Pastry: Keeping the pastry cold ensures a flaky, crisp texture.
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Experiment with Flavors: Add a hint of orange zest or vanilla extract to the frangipane for a unique twist.
Hide a Figurine: If you’re feeling traditional, hide a small figurine or dried bean in the filling before baking.
Whether you’re celebrating Epiphany, hosting a festive gathering, or simply indulging in a sweet treat, this Three Kings Cake recipe is sure to impress. Bon appétit!
