Galette des Rois (King Cake)

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How to make a Galette des Rois (King Cake)

To celebrate the Epiphany, I made this delicious Galette des Rois.  It’s a puff pastry dessert that’s easy to make and really impressive to serve.  You will find these pastries in the windows of French bakeries all throughout the month of January.

Galette des Rois king cake pastry puff pastry pate feuilletée

What you need to make a Galette des Rois:

Puff Pastry – My pâte feuilletée is perfect here.  You will need one portion or sheet.

Almond Cream – The filling is made of an almond creme, or frangipani.  This is a mixture of almond flour, all purpose flour, granulated sugar, butter, almond extract, salt, and eggs.

Trinket – Traditionally, a trinket is hidden inside the filling.  The lucky person who finds the trinket is “king” for the day.  I use an almond or pecan so it’s safe to eat.

Egg Wash – For a golden, glossy finish, the pastry is brushed with an egg wash before baking.  The egg wash also helps to accentuates the decorative lines that are scored onto the pastry.

 

How to make a Galette des Rois:

Begin with one portion of puff pastry, rolled out to about 12 x 16”.  Cut out two 8 inch rounds (I use a salad plate as a guide).  Place on a sheet tray and keep chilled.

Galette des Rois king cake pastry puff pastry pate feuilletée

To make the almond cream, mix the butter and sugar together in a stand mixer until it is light and fluffy.  Add in the remaining ingredients and mix only until it’s combined.

Galette des Rois king cake almond cream

Transfer the almond cream into a pastry bag.  You can make this mixture three days in advance and store in the refrigerator.

Galette des Rois king cake almond cream

To assemble the Galette des Rois, pipe an even layer of almond cream onto one of the puff pastry rounds, leaving a one inch boarder for an egg wash.  Don’t forget to place the trinket into the center of the almond cream (I used a pecan)!

Galette des Rois king cake pastry puff pastry pate feuilletée Trinket pecan

Cover with the second piece of pastry and lightly press out any air bubbles.  Press the edges of pastry together to seal, then trim the edges with a fluted pastry cutter.  Brush an egg wash the top, then use a paring knife to score the design.  I love this swirling pinwheel design.

Galette des Rois king cake pastry puff pastry pate feuilletée Egg wash score design

Chill the pastry for 30 minutes while the oven preheats to 350º F.  Bake the pastry for 30 minutes, or until the top is golden.

Galette des Rois king cake pastry puff pastry pate feuilletée

How to serve a Galette des Rois:

Allow the Gallet des Rois to cool before serving.  This pastry is delicious at room temperature or slightly warm.  Each person gets a slice and whoever finds the trinket is “king” for the day!

Galette des Rois king cake pastry puff pastry pate feuilletée

Galette des Rois recipe

Galette des Rois

Delicious puff pastry case with an almond cream filling.
Prep Time: 30 minutes
Cook Time: 30 minutes
Makes: 8 servings
Author: Corey Grimsley

Ingredients

Pastry

  • 1 portion/sheet puff pastry Pâte feuilletée

Almond Cream

  • 100 grams butter unsalted, room temperature
  • 100 grams granulated sugar
  • 2 eggs
  • 100 grams almond flour
  • 2 tbsp AP flour
  • 1 tsp salt
  • 1/2 tsp almond extract

Egg Wash

  • 1 egg
  • 1 tbsp heavy cream

Instructions

  • Preheat the oven to 375ºF
  • Begin with one portion of puff pastry, rolled out to about 12 x 16”.  Cut out two 8 inch rounds (I use a salad plate as a guide).  Place on a sheet tray and keep chilled.
  • To make the almond cream, mix the butter and sugar together in a stand mixer until it is light and fluffy.  Add in the remaining ingredients and mix only until combined. Transfer into a pastry bag.  You can make this mixture three days in advance and keep in the refrigerator.
  • To assemble the Galette des Rois, pipe an even layer of almond cream onto one of the puff pastry rounds, leaving a one inch boarder for the egg wash.  Place the trinket into the center of the almond cream (I used a pecan).
  • Cover with the second piece of pastry and lightly press out any air bubbles.  Press the edges of pastry together to seal and trim off the excess with a fluted pastry cutter.  Brush an egg wash the top, then use a paring knife to score a design into the pastry.
  • Bake for 30 minutes at 375ºF.
Did you try this recipe?Let me know how it was!

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About me

Corey Grimsley

I’m an artist and art restorer who spends an equal amount of time in the kitchen. Follow along as I put an artisanal touch on all of my bakes!

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