Galette des Rois

Two layers of puff pastry filled with frangipane and baked until golden and crisp on the outside, soft and almondy within. Somewhere inside is a hidden fève, whoever finds it wears the crown! France takes this very seriously every January.

Prep30

Cook40

Total1 40

Servings

DifficultyEasy

Ingredients

For the frangipane (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
1 tbsp dark rum 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
1 tbsp sugar syrup optional, for shine

Equipment

Instructions

Make the frangipane

Cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time. Stir in the ground almonds, flour, and the rum and almond extract if using. Mix until smooth, without overwhipping.

Prepare the pastry

Roll out the puff pastry into two circles, about 24–26cm in diameter. Place one on a baking tray lined with a baking mat or paper.

Assemble

Spread the frangipane evenly over the pastry, leaving a 2cm border all round. Press the fève into the filling near the edge, so it doesn't end up in the first slice. Brush the border with a little water. Lay the second circle on top, press the edges to seal, then scallop the edge with the back of a knife.

Decorate and chill

Brush the top with beaten egg yolk, keeping it off the sides or the pastry won't rise properly. Score the classic rosace: place the knife tip at the centre and draw a gentle curving arc out to the edge, repeating evenly all round for 8 to 12 petals. Score the surface only, don't cut through. Prick one or two small holes for steam. Chill for 30–60 minutes.

Bake

Preheat the oven to 175°C (160°C fan). Bake for 40–45 minutes, until puffed and deeply golden.

Finish and serve

For a pâtisserie shine, brush the hot galette with a little sugar syrup as it comes out of the oven. Cool slightly and serve just warm or at room temperature. Don't forget the crown.

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 and hold its shape.
Leftovers keep a day or two, but the pastry is at its crispiest on the day.

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