Epiphany galette


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.
293 K 4.2/5 (48 reviews)
Grade this recipe:
Keywords:
Last modified on: January 1st 2025
For 1 cake, you will need:
Times for this recipe
Preparation: 20 min.
Resting: 2 hours 10 min.
Cooking: 40 min.
All in all: 3 hours 8 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1 - 1 hour
Epiphany galette
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.

Stage 2 - 5 min.
Epiphany galette
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.

Stage 3 - 2 min.
Epiphany galette
With a brush dipped in cold water, moisten all round the edge of each circle, to help them stick later.

Stage 4 - 1 min.
Epiphany galette
Don't forget the charm...(see translator's note below).

Stage 5 - 10 min.
Epiphany galette
Place the second circle on top of the first one.

Let it cool at ambient temperature.

Stage 6 - 4 min.
Epiphany galette
When the top disc is soft, press edges to stick the galette.

Stage 7 - 3 min.
Epiphany galette
When completely stick, upside down to have the best disc on top.

Stage 8 - 1 min.
Epiphany galette
Glaze the top with a brush.

Stage 9 - 1 hour
Epiphany galette
It you wish, you can cut a pattern with the point of a knife .

Refridgerate for one hour.

Stage 10 - 1 min.
Epiphany galette
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.

Stage 11 - 1 min.
Epiphany galette
Glaze a second time, and put in the oven...

Stage 12 - 40 min.
Epiphany galette
... for 20 - 30 minutes.

Be careful to watch for coloration.

Stage 13
Epiphany galette
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].
Keeping: Few hours.
Source: Home made.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe470 RDI=180 %2,610 RDI=250 %2,540 RDI=390 %2,910 RDI=150 %12,180 RDI: 150 %
Per 100 g70 RDI=30 %360 RDI=30 %350 RDI=50 %400 RDI=20 %1,690 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Gluten, Milk, Sulfites, Nuts, egg
How much will it cost?
  • For 1 cake : 3.65 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)

You can get more informations, or check-out other recipes which use it, for example: Little apple turnovers with almonds and raisins, Apple Strudel, Saint Honoré cake, Maroilles cheese quiche, Strawberry feuilleté, ... See them all 70

Beaten egg
Other recipes you may also like
Curried prawn risotto
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.
December 30th 2019107 K3.9 60 min.
Rillons de Tours
Rillons de Tours
Rillons de Tours (a town in the West of France, in the Loire valley) is a winter pork recipe. Bacon is cooked long and slow in lard and white wine until "confit". Rillons can be eaten like potted meat (rillettes) with bread, wine and pickled gherkins, but they can also be used instead of lardons in...
July 30th 2016222 K4.4 2 hours 20 min.
Raspberry tart
Raspberry tart
This gorgeous and delicious rasperry tart is not just any old fruit tart: the base is made with "sablé breton" dough, topped with a raspberry crémeux and a layer of whole fresh raspberries, finished with a glaze. It's a bit more complicated than a normal tart, but the result is well worth the...
July 4th 202073 K5 1 hour 45 min.
Beetroot and black radish salad
Beetroot and black radish salad
The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe.
December 8th 202132 K 30 min.
Sorrel omelette
Sorrel omelette
A sorrel omelette is, unsurprisingly, a classic omelette with chopped sorrel added, but it is also served with a reduced cream and sorrel sauce.
June 1st 202226 K 50 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing
The 2 comments already posted 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

Follow this recipe (as 2 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page