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Kings Galette recipe

Kings Galette recipe

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  • Dish type
  • Cake

This French cake is flavoured with orange blossom water. It's a relatively thin cake, so if you choose to add a charm, make sure that it's pretty flat.

7 people made this

IngredientsServes: 8

  • 1 knob butter
  • 1 tablespoon orange blossom water (optional)
  • 1 tablespoon plain flour
  • 150g plain flour
  • 2 tablespoons creme fraiche
  • 250ml milk
  • 4 eggs
  • 60g caster sugar
  • 75g butter
  • 1 pinch salt
  • 1 ovenproof charm (optional)

MethodPrep:10min ›Cook:45min ›Ready in:55min

  1. Preheat the oven to 200 C / Gas 6.
  2. In a large saucepan, bring the milk, butter, salt and sugar to the boil.
  3. Reduce to low heat and add the flour to the saucepan in one go. Quickly stir until the batter pulls away from the sides of the pan.
  4. Remove from heat, slightly cool, then add the eggs one at a time, stirring well after each egg.
  5. Add the creme fraiche and orange blossom water (or another flavour).
  6. Butter and flour a pie tin. Pour the batter into the pie tin then hide the charm in the batter. Use a fork to decorate the cake and draw some grid lines on the cake.
  7. Bake in the oven for 35-40 minutes until golden brown.
  8. Cool to room temperature. NOTE: The cake will deflate as it flattens.


To have a golden brown cake, remove from the oven after 10 minutes. Whisk one egg yolk in a bowl and brush the cake with the egg yolk. Put the cake back in the oven.

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Tradition mandates that in the day of Kings in all the houses roscón is taken at breakfast or snack. This tracidion changes from one place to another, and in France the roscón is transformed into a Galette des Rois. There are different recipes and versions, and galette des rois appears in many blogs and cooking forums. I have followed the renewed version of Amuses Bouches

2 puff pastry
1 egg yolk
150 g almonds
80 g sugar
2 eggs
50 g butter
almond essence
2 egg yolks for custard
250 ml milk for custard
60 g sugar for custard
20 g cornstarch for custard
1/2 vanilla pod for custard

To prepare the custard, the milk is boiled with half the sugar and the vanilla pod and allowed to stand so that the vanilla releases all the aroma. Meanwhile, beat the egg yolks and the remaining sugar until the mixture blanches. Cornstarch and milk are added when it is warm. Put everything on low heat, stirring continuously until the cream thickens. Allow to cool and reserve

To make the almond cream, beat the butter that must be soft, with the sugar, the eggs are added one by one, beaten slightly, and then the grated almond is incorporated.

To this almond cream is added half of the custard, and this is what is known as a creamy Frangipane. To enhance the almond flavor, you can add a few drops of bitter almond essence. Store in a pastry bag and let stand 30 minutes

Two puff pastry discs, 26 and 27 cm in diameter, are cut. The smallest is used as a base, the filling is placed evenly, leaving a margin of about 2 cm, which is brushed with egg. If you want to surprise yourself, now is the time to do it. It is covered with the largest sheet and the edges are pressed so that it is well sealed and the frangipane does not come out.

I je sealed with a fork, the same thing that is done with the dumplings

To obtain a shiny surface, dilute the egg yolk with two tablespoons of water and brush the entire surface. Once the Galette is prepared, it has to rest in the refrigerator for 30 minutes

Before introducing it into the oven, it is re-brushed and a drawing is made on the surface with a cutex. The oven is heated to 210 ° and baked at this temperature for 10 minutes. Then the thermostat is lowered to 180º and left in the oven for another 20 minutes

Our be-all, end-all recipe for perfect galette crust works with nearly any fruit (or veg) that’s in season—or within arm’s reach.

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What is galette des rois made from?

French king cake is essentially a tart with puff pastry on top and bottom filled with an almond cream filling. The filling is simply made with butter, sugar, egg and ground almonds.

In bakeries, they often blend pastry cream with the almond cream to make it a little richer, since it's commonly on hand. However at home, you normally make it with just almond cream, though it's common to enhance the flavor with a little cognac or rum and maybe almond or vanilla extract.

The almond cream, 'creme d'amandes', is the same mixture that you might use for frangipane tarts and filling croissants. It's relatively soft, which is why you chill it before using. Don't confuse it with almond paste or marzipan, as you use in German stollen. This is thinner, between the butter and eggs.

Almond filling. First you need to prepare your almond filling. In the food processor, combine the almond flour, sugar, salt, orange zest, butter, eggs, along with the rum and almond extract and mix until smooth texture.Cover with plastic foil and chill for 30 minutes.

Roll out puff pastry.On a lightly floured surface, roll one piece of puff pastry into a circle about 9 inches round (use spring form as your guide). Trim the dough into a circle. Place the dough on the baking sheet or in quiche pan.

Fill the French king cake with almond filling. Place the almond filling in the middle and spread uniformly, leaving 1 inch of borders exposed. Place an almond somewhere in the almond filling. Brush water around the exposed dough ( so the other part of dough would stick well together).

Create a design on puff pastry. Roll out the second piece of puff pastry into the same circle and then place the other circle of dough on top of the cake and press down to seal the edges very well. Use your fingers to press on the edges to create a petal leaf and use a paring knife to create a design on top.

Bake the French king cake. Stir together the egg yolk with the milk and brush it evenly over the top. Use a paring knife to poke 5 holes in the top, to allow steam to escape while baking. Bake for 30 minutes, or until the cake is golden brown. Remove from the oven and let cool on the baking rack.

Serve. The cake will deflate, and it might not be perfectly even as it cools off, but it will taste so good. Serve at room temperature.

What you need.

Filling. Mix :

  • 6 tablespoons (85 grams) butter, at room temperature
  • ¾ cup (85 grams) sugar
  • ¾ cup (85 grams) almond flour
  • 1 large egg
  • ¼ teaspoon salt
  • 1 tablespoon rum (optional)
  • 1 teaspoon pure vanilla extract or almond extract

Assemble. Pour the mix in between:

  • Pour the mix in between 2 puff-pastry sheets
  • Don’t forget to insert a charm or a bean before covering with the 2nd dough (optional)
  • Brush 1 yellow egg over the top of the galette

Pro Tip: To make sure the 2 doughs are well sealed together, brush the border of the 1st dough, with a little of water. Place the second dough on top and weld the edges by pressing well with your fingertips, as close as possible to the filling.

Pre-heat your oven at 400 F. Bake 30-40 minutes.

Galette des Rois, King’s Cake Recipe

La Galette des Rois, King’s Cake, is a French tradition celebrating the Epiphany, happening on January 6th — and as the French are gourmands, you now find galette des rois for almost three weeks in bakeries and grocery stores all over France.

Here is how it works. Hidden in la galette is a fève, a small trinket. (The French word translates to fava bean, which is what was originally hidden in the dessert.) The youngest child goes under the table, and calls by name who gets the serving being pointed out by someone at the table to ensure that the part is attributed with no knowledge of where the fève might be. Whoever gets the fève is the queen or the king and gets a crown for her or himself and a second one for her king or his queen to be crowned among the guests around the table. Vive le Roi! Vive la Reine!

One of the versions of la galette des rois is puff pastry layers filled with an almond cream inside. (Some don’t have cream).

Here is a simple recipe to make it at home.

> Follow the step by step instructions with the video above.


For la galette
– 2 puff pastry doughs
– 4.40 oz. (125 gr.) brown sugar
– 2.15 oz. (60 gr.) butter, room temperature
– 2 eggs
– 5.30 oz. (150 gr.) almond powder
– 1 vanilla bean
– 1 fève

For the glazing
– 1 egg yolk
– 1 teaspoon milk

> We recommend pairing the Galette des Rois with cider.

  • The hidden fève
  • Glazing
  • Don’t forget the crowns!

Recipe Summary

  • ¼ cup almond paste
  • ¼ cup white sugar
  • 3 tablespoons unsalted butter, softened
  • 1 egg
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons all-purpose flour
  • 1 pinch salt
  • 1 (17.25 ounce) package frozen puff pastry, thawed
  • 1 dry kidney bean
  • 1 egg, beaten
  • 1 tablespoon confectioners' sugar for dusting

Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.

Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.

Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.

Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.

Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.

Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

What You Need To Make Galette des Rois

Find out who becomes king or queen for the day by following these simple steps (and don’t forget to get the full recipe with measurements, on the page down below)!

  1. Line a baking sheet with parchment paper and preheat your oven to 400°F (200°C).
  2. Cut either store-bought or homemade puff pastry sheets into two 9-inch (23cm) circles and place one of the circles onto the prepared baking sheet.
  3. Spread the apricot jam over the pastry circle. Be sure to leave a 1-inch (3cm) border around the edge.
  4. Spread the frangipane over the jam. If you are using a whole almond, dried bean, or feve to decide who is the king/queen, place it anywhere on the frangipane now.
  5. Moisten the edge of the pastry with egg wash and place the second circle of puff pastry on top. Press and crimp with your fingers to seal. Let it chill in the refrigerator for at least 30 minutes.
  6. When you are ready to bake, brush the top of the pastry with egg wash and cut 5 or 6 slits into the pastry so it can vent.
  7. Bake on the center rack of your oven for about 40-45 minutes until the galette is puffed and a deep golden brown. Let the galette des rois cool for at least an hour before serving.

Three Kings' Cake Recipe - Galette des Rois

The Three kings&rsquo cake is served during Epiphany . The season begins on the Twelfth night after Christmas, January 6th, and commemorates the arrival of the three kings to see the baby Jesus.

To mark the occasion, Le Cordon Bleu Master Chefs have created this Three Kings' Cake which follows the traditional version served in Northern France . A bean, or &ldquofève&rdquo is hidden in the cake and the person whose portion contains the bean is crowned king or queen for the festivities. The cake differs from one region to the next, with different countries taking slightly different approaches, but Parisians know it as a flat, round puff pastry cake filled with a thin layer of almond cream.

Galette des Rois (Three Kings' Cake):
1 Cake Serves 10
Preparation time: 1 hours 45 minutes
Cooking time: 40 minutes
Total time: 2 hours 25 minutes

Puff Pastry:
Preparation time: 2 hours 40 minutes
Total time: 2 hours 40 minutes

If using already prepared puff pastry, skip to the second part of the recipe.


  • 160 ml water
  • 1½tsp salt
  • 70 g unsalted butter, melted
  • 300 g plain flour
  • 250 g dry butter (84% fat)
  • 70 g unsalted butter
  • 70 g sugar
  • 70 g ground almonds
  • 1 large egg (60 g)
  • 1 tsp cornflour
  • 1½ tsp rum


Tip the cold water and salt into a large bowl, then mix in the hot melted butter. Add the flour and mix the dough with a plastic dough scraper. This dough is called &lsquodétrempe&rsquo. Place the détrempe on a lightly floured work surface. Knead gently to make a smooth dough, then flatten the dough slightly with a rolling pin. Wrap in cling film and refrigerate for 30 minutes.

Soften the butter by tapping it repeatedly with a rolling pin. Cut into a square, place the trimmings on top of the butter block and flatten slightly. Lightly flour your work surface and quickly roll out the détrempe. Place the butter square on top and fold the dough over it. Lightly tap over the top to ensure the butter is securely wrapped in dough.

Roll out the entire assembly to seal the butter inside the détrempe and make a rectangle. Flour lightly if necessary. Take the bottom third of the dough and fold over the middle third. Then fold the top third over the middle third (1st turn).

Roll out the dough into a rectangle again. Rotate the dough 90 degrees on your work surface. Fold over the bottom third of the dough, then the top third, as above (2nd turn). Gently flatten the dough. Mark the dough with your fingers to remind you how many turns you have completed (2). Wrap the dough in cling film, then refrigerate for 20 minutes.

Take the dough out of the refrigerator, remove the cling film and set the dough in front of you. Repeat the above steps (the 2 turns) 2 times, completing 6 turns in total, refrigerating for 20 minutes after each 2 turns. Shape the dough into a rectangle again. Wrap in cling film and refrigerate for 30 minutes or overnight.

Whisk the butter in a bowl to a creamy consistency. Add the sugar and whisk well. Add the ground almonds and mix well. Incorporate the egg, followed by the cornflour and then the rum and mix. Transfer to a piping bag fitted with a plain nozzle and refrigerate for 20 minutes.

Combine the water and sugar in a pan and bring to the boil. Leave to cool.

Roll out the dough to a 1.5-cm thickness and cut into 2 rectangles. Wrap each rectangle in cling film and refrigerate for 30 minutes. Roll out each rectangle to a 2&ndash3-mm thickness and form two squares about 30 cm. Lay one dough square over a sheet of baking parchment and lightly press with the 22-cm tart ring to leave a circular impression. Brush around the marked-out circle with the beaten egg. Pipe the almond cream in a spiral inside the marked-out circle, leaving a 2-cm-wide margin. Slip a porcelain figurine into the almond cream. Carefully lay the second dough square over the top of the first. Press down on the edges to encase the cream and remove any air. Use the 26-cm tart ring to cut out the cake (in order to have a margin of about 2 cm around the almond cream). Remove the excess dough. Use the back of a knife to crimp the edges.

Transfer the cake to a baking tray. Brush all over with the beaten egg, except for the crimped edge. Rest for 15 minutes, then repeat the process. Use a knife to score the top of the cake with lines radiating from the centre towards the edges. Rest again for 30 minutes. Preheat the oven to 210°C (gas mark 6&ndash7). Bake for about 15 minutes until the cake is golden, then lower the oven temperature to 180°C (gas mark 4) and bake for 25 more minutes. When the cake comes out of the oven, brush with the syrup.

Recipe adapted from the book Pastry School by Le Cordon Bleu® institute and publisher Grub Street.