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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.

228,445 24.2/5 for 43 ratings

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Last modified on: January 6^th 2021

For 1 cake, you will need:

0 200 g Puff or flaky pastry (pâte feuilletée)
1 200 g Puff or flaky pastry (pâte feuilletée)
2 300 g Almond cream or frangipane
3 20 g beaten egg
Total weight: 720 grams

Change these quantities to make: 1 cake 2 cakes 3 cakes

Change measures: Metric

Metric weight Metric volumes

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.

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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.

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 %

% 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 : 3.62 €

Change currency:

Note : These prices are only approximate.

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: Mini almond-morello tarts, Exotic fruit tart, Rhubarb tart, Apple amandine tarts from Brélès, Brioche slices with almond cream, ... All
	Puff or flaky pastry (pâte feuilletée): You can get more informations, or check-out other recipes which use it, for example: Koulibiak in pie dish, Peach and verbena feuilleté, Crusty pistachio, almond and apricot flan, Tomato tart, Chicken and mushroom pie, ... All
	Beaten egg: You can get more informations, or check-out other recipes which use it, for example: Ham spirals, Brioche Tatin, Icelandic-style fish and vegetable pie, Kouign-amann brioche, Toasted-flour biscuits, ... 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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