Galette des Rois

Dessert

France’s most delicious January tradition! The classic galette is made from puff pastry filled with frangipane, a rich almond cream. When baked, the pastry turns golden and crisp, while the filling stays soft and fragrant. 

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Prep Time 30 minutes mins

Cook Time 40 minutes mins

Servings 8

Ingredients 

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For the “frangipanne” (almond cream)

• 120 gr unsalted butter (softened)
• 120 gr caster sugar
• 2 egg
• 120 gr ground almonds
• 15 gr plain flour
• 2 drops almond extract (optional)

For the pastry

• 2 sheets all-butter puff pastry (round, about 250g each)
• 1 whole dry bean or a porcelain “fève”

For the glaze

• 1 egg yolk beaten with a splash of water

Equipment

• 1 mixing bowl
• 1 electric mixer
• 1 spatula
• 1 rolling pin
• 1 baking tray
• 1 parchment paper
• 1 pastry brush
• 1 knife
• 1 cooling rack

Instructions

1. 1. Make the frangipane

   Cream the softened butter and sugar together until pale and fluffy. Beat in the eggs, one at a time. Stir in the ground almonds, flour (or cornflour), rum, and almond extract if using. Mix until smooth.
2. 2. Prepare the pastry

   Roll out your puff pastry sheets into two circles, about 24–26cm in diameter. Place one circle on a baking tray lined with baking paper.
3. 3. Assemble the galette

   Spread the frangipane evenly onto the pastry, leaving a 2cm border all around. Slip the fève or almond into the filling, ideally near the edge (to avoid slicing into it later). Brush the edge with a little water.

   Lay the second pastry circle on top. Press the edges to seal, then use the back of a knife to scallop the edge for a decorative finish.
4. 4. Decorate and chill

   Brush the top with the beaten egg yolk (avoid the sides, or the pastry won’t rise properly). With a sharp knife, score the top. If you want to keep it truly classic, go for the rosette pattern, it’s the one you’ll find in most French pâtisseries, and it’s a lovely nod to tradition.

   How to score the classic rosace:

   After glazing and chilling your galette, place the tip of a sharp knife at the centre.Draw a gentle arc from the centre out to the edge, curving slightly as you go.Repeat, spacing each arc evenly around the galette, so you end up with a flower-like pattern, usually 8, 10, or 12 “petals.”Take care not to cut through the pastry, just score the surface.

   Chill the assembled galette in the fridge for 30–60 minutes.
5. 5. Bake

   Preheat your oven to 175°C (fan 160°C). Bake the galette for 40–45 minutes, until puffed and golden brown.
6. 6. Finish (optional)

   For a patisserie-style shine, brush the hot galette with a little sugar syrup as soon as it comes out of the oven.
7. 7. Serve

   Let it cool slightly, then serve just warm or at room temperature. Don’t forget the crown for whoever finds the fève!

Notes

• Use all-butter puff pastry for the best flavour and rise, avoid anything labelled “vegetable fat” or “margarine”, that is not the French way!
• Chilling the assembled galette before baking helps the pastry puff up and hold its shape.
• Leftovers keep well for a day or two, but the pastry is at its crispiest on the day it’s baked.

About this recipe

From the end of December through most of January, France goes galette-mad. Every bakery, from the humblest village boulangerie to the grandest Parisian patisserie, displays stacks of galettes in the window. Supermarkets join in too, offering everything from mass-produced versions to surprisingly good own-brand pastries. This is the galette des rois, a tradition so beloved that, for a few weeks each year, it takes over the country.

Suddenly everyone is talking about “la fève” and who’d be crowned king or queen. Children and grown adults alike getting genuinely excited about a slice of cake and a tiny trinket hidden inside. But that’s the beauty of the Galette des Rois, it’s simple, joyful, and brings people together in a way that feels uniquely French.

More about the tradition of this recipe in this article >