Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane .
You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
Last modified on: January 6th 2021
Keywords for this recipe:CakePastryEpiphanyThree kingsCharmAlmondsFor 1 cake, you will need:
- 1
200 g Puff or flaky pastry (pâte feuilletée) - 2 200 g Puff or flaky pastry (pâte feuilletée)
- 3
300 g Almond cream or frangipane - 4
20 g beaten egg - Total weight: 720 grams
How long does it take?
Time required for this recipe:
| Preparation | Resting | Cooking | Start to finish |
|---|---|---|---|
| 18 min. | 2 hours 10 min. | 40 min. | 3 hours 8 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
Step by step recipe
Stage 1 - 1 hour
With the 2 pieces of puff pastry, prepare 2 discs of 9 inches (22 cm) in diameter, which you will put in the freezer, each on a baking sheet for about 1 hour.
We do this to harden them so that they can be handled much more easily.
We do this to harden them so that they can be handled much more easily.
Stage 2 - 5 min.
Put disc on a cooking parchment on a baking sheet, then add a layer of almond cream (using a forcing bag is a good idea).
On the photos you can see this is about ½ cm or ¼ inch thick. You can add more if you like.
On the photos you can see this is about ½ cm or ¼ inch thick. You can add more if you like.
Stage 3 - 2 min.
With a brush dipped in cold water, moisten all round the edge of each circle, to help them stick later.
Stage 4 - 1 min.
Don't forget the charm...(see translator's note below).
Stage 5 - 10 min.
Place the second circle on top of the first one.
Let it cool at ambient temperature.
Let it cool at ambient temperature.
Stage 6 - 4 min.
When the top disc is soft, press edges to stick the galette.
Stage 7 - 3 min.
When completely stick, upside down to have the best disc on top.
Stage 9 - 1 hour
It you wish, you can cut a pattern with the point of a knife .
Refridgerate for one hour.
Refridgerate for one hour.
Stage 10 - 1 min.
Preheat the oven to 430°F (220°C).
Make a small hole in the centre of the other circle, this will be the "chimney" where steam can escape during cooking.
Make a small hole in the centre of the other circle, this will be the "chimney" where steam can escape during cooking.
Stage 11 - 1 min.
Glaze a second time, and put in the oven...
Stage 12 - 40 min.
... for 20 - 30 minutes.
Be careful to watch for coloration.
Be careful to watch for coloration.
Stage 13
Let cool on a wire rack.
Remarks
You can also replace almond cream with stewed apples, or other stewed fruits.
[translator's note: Epiphany celebrates the arrival of the 3 wise men or kings to see the baby Jesus. Whoever finds the charm - chew with caution! - in the galette is proclaimed "king" (or queen) of the feast. Bakeries usually include a gold cardboard crown with each galette sold. The charms, usually ceramic, are very collectable. A large dried bean ("fève" = bean in French) could be used instead].
[translator's note: Epiphany celebrates the arrival of the 3 wise men or kings to see the baby Jesus. Whoever finds the charm - chew with caution! - in the galette is proclaimed "king" (or queen) of the feast. Bakeries usually include a gold cardboard crown with each galette sold. The charms, usually ceramic, are very collectable. A large dried bean ("fève" = bean in French) could be used instead].
Keeping
Few hours.
Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 278 Kcal or 1,164 Kj | 40 gr | 219 gr | 217 gr |
| 14 % | 15 % | 21 % | 33 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 39 Kcal or 163 Kj | 6 gr | 30 gr | 30 gr |
| 2 % | 2 % | 3 % | 5 % |
| Per cake | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 278 Kcal or 1,164 Kj | 40 gr | 219 gr | 217 gr |
| 14 % | 15 % | 21 % | 33 % |
How much will it cost?
Source
Home made.
This recipe uses (among others)
 | Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Fondant-iced pithivier, Apricot and almond cream tart, Rhubarb tart, Mini almond-morello tarts, ... All |
 | Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Crusty cockle tart, Smart plum tart, Mini lemon millefeuilles, Two-cheese quiche, Apple and pear tart, ... All |
 | Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Morteau sausage rolled brioche, Tomato feuilleté with pesto, Flaky brownie brioche, Snails in a brioche, Milk rolls, ... All |
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Your 2 comments or questions on this recipe
- Happy new year Louise! all the best for you and your family.Posted by jh january 8th 2014 at 08:28 (n° 2)
- Happy New Year, jh...Thank you so much for sharing this lovely cake:)Posted by Louise january 7th 2014 at 15:05 (n° 1)
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