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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



  • 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


  • 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!