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Epiphany galette

Quick recipe for this classic French cake with a "lucky charm" baked into it, usually served on twelfth-night (Epiphany). If you don't like almond cream, you can also try this version with caramelized apples.

210,114 24.2/5 for 25 ratings

Last modified on: September 11^th 2018

For 1 cake, you will need:

1 250 g Puff or flaky pastry (pâte feuilletée)
2 300 g Almond cream or frangipane
3 20 g beaten egg
Total weight: 570 grams

Change those ingredients for: 1 cake 2 cakes 3 cakes

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
32 min.	30 min.	1 hour 2 min.

At what time?

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When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 3 min.

Put 250 g Puff or flaky pastry (pâte feuilletée) circles on your work surface, and prick all over each one with a fork or a "pique-vite", to prevent them inflating too much during cooking.

Stage 2 - 3 min.

With a brush dipped in cold water, moisten all round the edge of each circle, to help them stick later.

Stage 3 - 5 min.

On one circle, spread 300 g Almond cream or frangipane in an even layer, stopping inside the moistened edge.

On the photos you can see this is about ½ cm or ¼ inch thick. You can add more if you like.

Stage 4 - 1 min.

Don't forget the charm...(see translator's note below).

Stage 5 - 2 min.

Make a small hole in the centre of the other circle, this will be the "chimney" where steam can escape during cooking.

Stage 6 - 5 min.

Place the second circle on top of the first one.

Stage 7 - 5 min.

Then fold over the edges a few millimeters to completely stick the two circles.

You can now press the top of the galette gently with a rolling pin, to distribute almond cream evenly.

Stage 8 - 5 min.

Glaze the top.

Stage 9 - 3 min.

It you wish, you can cut a pattern with the point of a knife .

Refridgerate for one hour.

Preheat oven to 430°F (220°C).

Stage 10 - 30 min.

Put in the bottom of your oven for 20 - 30 minutes. Be careful to watch for coloration.

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].

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
3,312 Kcal or 13,867 Kj	70 gr	272 gr	219 gr
166 %	27 %	26 %	33 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
581 Kcal or 2,433 Kj	12 gr	48 gr	38 gr
29 %	5 %	4 %	6 %

Per cake
Energetic value	Proteins	Carbohydrates	Fats
3,312 Kcal or 13,867 Kj	70 gr	272 gr	219 gr
166 %	27 %	26 %	33 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 1 cake : 3.17 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe uses (among others)

	Almond cream or frangipane: You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, Brioche slices with almond cream, Apple amandine tarts from Brélès, Apricot and almond cream tart, Exotic fruit tart, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Saint Honoré cake, Chicken and mushroom pie, Quiche Bretonne, Tart Tatin, Two-cheese quiche, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Pecan fruit rolls , Small foie gras pasties, Elsa's Comtoise galette, Chicken and mushroom pie, Sesame cookies, ... 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 8^th 2014 at 08:28 (n° 2)
Happy New Year, jh...Thank you so much for sharing this lovely cake:)
Posted by Louise january 7^th 2014 at 15:05 (n° 1)

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