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Galette des Rois (French Kings’ Cake)

Galette des Rois (French Kings’ Cake)

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This galette des Rois (French Kings’ Cake), is made with store bought puff pastry and filled with almond paste and marzipan. However, you can use homemade puff pastry and any other filling you like.

Galette des rois Kings' Cake picture

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Good Luck Charm by Elia image
Good Luck Charm 2013 by Elia Liacopoulou

What is a Galette des Rois?

A galette des rois, also known as a “king’s cake,” is a traditional French pastry that is typically served during the celebration of Epiphany (6th January) or on the first Sunday after January 1, to celebrate the visit of the Three Wise Men to baby Jesus and also to mark the end of the Christmas period (12 days of Christmas).

This galette is also called Parisian galette in the regions of the south of France, where a different caked, called the Gâteau des rois (kings’ Cake) is made.

The galette des rois is now a tradition that has gone beyond religious borders, and which is an opportunity to meet up with family or friends.

The galette des rois is a round, flat cake made of puff pastry and filled with frangipane, a sweet almond-flavored cream.

It is usually decorated with an icing or powdered sugar, and a small trinket or “fève” is hidden inside.

In addition to the fève, the galette des rois is often decorated with a paper crown, which is given to the person who finds the charm.

The crown is usually made of paper and is worn as a symbol of the person’s royal status.

Is Galette des Rois eaten hot or cold?

The galette des rois is typically enjoyed with a cup of coffee or tea and is a popular treat during the holiday season in France.

A galette des rois is typically served at room temperature or slightly chilled. It is typically not served hot.

How is galette des rois celebrated?

Galette des Rois is celebrated almost the same way as we Greeks celebrate when we cut our Vassilopita.

In France, it is traditional for one person to cut the cake and divide it into pieces, so that all the family and friends get a slice. An extra slice is added to those present for any unexpected visitor, or poor person, that should pass by.

The person who finds the fève is crowned king or queen for the day and is expected to host the next celebration or feast.

Animated picture of Ivy wearing the crown image
Her Royal Majesty,The Queen greeting the people!

The tradition of finding the fève in the galette is seen as a way to bring good luck and prosperity in the coming year.

The tradition of finding the fève in the galette des rois dates back to ancient Roman times, when small trinkets or tokens were hidden in cakes as a way to honor the gods.

The galette des rois is a popular treat in France, and it is enjoyed by people of all ages.

What is frangipane?

Frangipane is a sweet, creamy filling made with almond flour, butter, sugar, and eggs.

It is often used in pastries and baked goods, such as the traditional French pastry known as a galette des rois, or “king’s cake.”

Frangipane has a rich, almond flavor and a smooth, creamy texture, and it pairs well with a variety of flavors, including fruit, chocolate, and caramel.

To make frangipane, you will need to mix together almond flour, butter, sugar, and eggs until smooth and creamy, and then add in any additional flavorings, such as vanilla extract or lemon zest.

Frangipane can be used as a filling for cakes, tarts, and pastries, or it can be used as a topping for baked goods, such as croissants or breads.

What other filling can I add in a galette des rois?

While the traditional filling for a galette des rois is frangipane, there are many other fillings that can be used to make the pastry.

Some variations include:

  • Chocolate: a chocolate filling made with chocolate ganache or chocolate pudding can be used to make a rich, chocolatey galette des rois.
  • Fruit: you can use a variety of fresh or canned fruits to add a burst of flavor to your galette des rois. Some options include apples, pears, cherries, apricots, or peaches.
  • Nutella: Nutella is a popular filling for a galette des rois, as it adds a rich, chocolate-hazelnut flavor to the pastry.
  • Caramel: a caramel filling can be made by melting caramel candies or caramel sauce and adding it to the galette des rois.
  • Pastry cream: a pastry cream filling can be made by mixing together heavy cream, sugar, eggs, and cornstarch, and then flavoring it with vanilla extract or other flavors.
  • Whipped cream: you can also add a layer of whipped cream to your galette des rois for a light, fluffy filling.
  • Cheese: savory fillings, such as cheese, can be used to make a savory version of the galette des rois. Options include goat cheese, Brie, or Roquefort.

Overall, there are many different fillings that can be used in a galette des rois, so you can choose the one that best suits your taste preferences.

How can I decorate the galette des rois on top?

There are many ways you can decorate the top of a galette des rois to make it look attractive and festive. Here are a few ideas:

  1. Use a fork or a pastry brush to brush the top of the galette with an egg wash (a mixture of beaten egg and milk). This will give the pastry a golden, shiny finish.
  2. Sprinkle the top of the galette with powdered sugar. This will give it a snowy, wintery look.
  3. Use a small cookie cutter or a sharp knife to cut out shapes from the leftover pastry dough. You can then use these shapes to create a decorative pattern on the top of the galette.
  4. Create a lattice pattern on the top of the galette by cutting thin strips of pastry dough and weaving them together.
  5. Top the galette with sliced almonds or other types of nuts. This will give the pastry a crunchy texture and a rustic, homey look.
  6. Use a stencil or a template to create a design on the top of the galette with powdered sugar or cocoa powder.
  7. Top the galette with a small paper crown. This is a traditional way to decorate the galette des rois and is a fun way to celebrate the person who finds the fève (the ceramic or plastic charm) in their slice of pastry.

Ingredients needed:

  • Puff Pastry
  • Butter
  • Icing sugar
  • Blanched almonds
  • Marzipan
  • Sea salt
  • Egg
  • Brandy (Metaxas)
  • Vanilla sugar
  • Apricot jam
  • Egg yolk and milk

Let’s make Galette des Rois

To Make the Filling:

  • Put the almonds with some icing sugar in a food processor and blend.
  • Then add the marzipan, salt and vanilla sugar and continue pulsing until powdered.
  • Beat the butter and sugar together until creamy and light.
  • Stop the mixer and scrape the sides of the bowl.
  • Add the egg and brandy and continue whisking until light and fluffy.
  • Add the almond and marzipan mixture and continue beating until incorporated.
  • Refrigerate until ready to use. (Feel free to make this cream a few days in advance, then refrigerate in an airtight container).

To assemble:

  1. In the meantime, thaw the puff pastry and cut each piece into a 28 cm disc.
  2. (I used a tart pan as a guide to cut a perfect circle). 
  3. Remove the excess puff pastry and refrigerate.
  4. Cut the second sheet as well and refrigerate until ready to use..
  5. Line a baking tray with parchment paper.
  6. Place one disc on the prepared baking sheet.
  7. Moisten the border of the first sheet with cold water or egg white.
  8. Spread the jam evenly over the dough, leaving a 3 cm border around the edges.
  9. Add the almond cream on top and spread it evenly.
  10. Press the charm into the filling.
  11. Invert the second disc of dough over the filling and remove the puff pastry lining.
  12. Crimp the edges around the border with your fingertips to seal well. (Fold and press).
  13. Refrigerate for at least 30 minutes
  14. When ready to use, beat the egg yolk with the milk.
  15. Using a paring knife, score a decorative design onto the top of the galette, taking care not to pierce the dough.
  16. Cut a few slits on the scored lines, to allow some steam to exit.
  17. Brush the surface with the egg wash.
  18. Preheat a fan forced oven to 180oC and bake for about 30 minutes, or until golden on top.
  19. Transfer to a rack, and cool for at least 15 minutes.
  20. Serve warm or at room temperature.
A slice of galette des rois image

What can I do with the leftover puff pastry dough?

We can make Palmiers (a French dessert, which resembles like a palm tree).

Palmiers image

This time, I did not have enough puff pastry to make palmiers, so I kind of made half the shape.

Semi-palmiers image

When we finish making the galette, we gather all the pieces and wrap them in cling film and refrigerate them.

When we have time to make the dessert, we roll them out with a rolling pin.

We sprinkle some sugar and cinnamon.

We form into a roll and refrigerate for half an hour.

We then cut it into 1 cm pieces.

We line a baking tray with parchment paper. Put the slices on the tray. Add a small piece of marzipan and press with our finger to flatten the piece.

We bake them in a preheated oven at 170oC for 12 – 15 minutes, depending on our oven, or until golden on both sides.

Galette des Rois French Kings' cake

Galette des Rois (French Kings' Cake)

Yield: 10
Prep Time: 30 minutes
Cook Time: 30 minutes
Additional Time: 30 minutes
Total Time: 1 hour 30 minutes

This galette des Rois (French Kings' Cake), is made with store bought puff pastry and filled with almond paste and marzipan. However, you can use homemade puff pastry and any other filling you like.

Ingredients

  • 800 grams puff pastry, thawed

For the Filling

  • 130 grams unsalted butter, at room temperature
  • 130 grams icing sugar
  • 80 grams blanched almonds
  • 80 grams marzipan
  • ¼ teaspoon salt
  • 1 large egg, at room temperature
  • 10 grams brandy (Metaxas)
  • 10 grams lemon flavoured vanilla sugar
  • 1 tbsp apricot jam

For the egg wash:

  • 1 egg yolk
  • 1 tbsp milk

Instructions

To Make the Filling:

  1. Put the almonds with some icing sugar in a food processor and blend.
  2. Then add the marzipan, salt and vanilla sugar and continue pulsing until powdered.
  3. Beat the butter and sugar together until creamy and light.
  4. Stop the mixer and scrape the sides of the bowl.
  5. Add the egg and brandy and continue whisking until light and fluffy.
  6. Add the almond and marzipan mixture and continue beating until incorporated.
  7. Refrigerate until ready to use. (Feel free to make this cream a few days in advance, then refrigerate in an airtight container).

To assemble:

  1. In the meantime, thaw the puff pastry and cut each piece into a 28 cm disc. (I used a tart pan as a guide to cut a perfect circle) 
  2. Remove the excess puff pastry and refrigerate.
  3. Cut the second sheet as well and refrigerate until ready to use.
  4. Line a baking tray with parchment paper.
  5. Place one disc on the prepared baking sheet.
  6. Moisten the border of the first sheet with cold water or egg white.
  7. Spread the jam evenly over the dough, leaving a 3 cm border around the edges.
  8. Add the almond cream on top and spread it evenly.
  9. Press the charm into the filling.
  10. Invert the second disc of dough over the filling and remove the puff pastry lining.
  11. Crimp the edges around the border with your fingertips to seal well. (Fold and press).
  12. Refrigerate for at least 30 minutes.
  13. When ready to use, beat the egg yolk with the milk.
  14. Using a paring knife, score a decorative design onto the top of the
    galette, taking care not to pierce the dough.
  15. Cut a few slits on the scored lines, to allow some steam to exit.
  16. Brush the surface with the egg wash.
  17. Preheat a fan forced oven to 180oC and bake for about 30 minutes, or until golden on top.
  18. Transfer to a rack, and cool for at least 15 minutes.
  19. Serve warm or at room temperature.

Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 577Total Fat 40gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 28gCholesterol 54mgSodium 256mgCarbohydrates 49gFiber 2gSugar 17gProtein 7g

"These values are automatically calculated and offered for guidance only. Their accuracy is not guaranteed."

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Collage Galette des rois with crown image

Kopiaste and Kali Orexi!

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