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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.

292 K 2× 4.2/5 (48 reviews)

3 hours 8 min. difficulté

Easy

3.65 €

1 cake

4 Ingredients

Last modified on: January 1^st 2025

For this recipe: I want to make it (392×) I made it (369×) Comment Send to a friend Ask a question Follow Printable Diaporama Vidéo

For 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

Change these quantities to make:

1 cake 2 cakes 3 cakes

Change measures:

Metric

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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

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.

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.

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.

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 8 - 1 min.

Glaze the top with a brush.

Stage 9 - 1 hour

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

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.

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.

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].

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 recipe	470 RDI=180 %	2,610 RDI=250 %	2,540 RDI=390 %	2,910 RDI=150 %	12,180 RDI: 150 %
Per 100 g	70 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 €

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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)

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The 2 comments already posted 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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