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.
3 hours 8 min.
Easy
1 cake
4 IngredientsLast modified on: January 1st 2025
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 - 4
20 g beaten egg - Total weight: 720 grams
Change measures:
Times for this recipe
Preparation: 20 min.
Resting: 2 hours 10 min.
Cooking: 40 min.
All in all: 3 hours 8 min.
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.
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.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 410 RDI=160 % | 2,420 RDI=230 % | 2,460 RDI=370 % | 3,350 RDI=170 % | 14,030 RDI: 170 % |
| Per 100 g | 60 RDI=20 % | 340 RDI=30 % | 340 RDI=50 % | 470 RDI=20 % | 1,950 RDI: 20 % |
How much will it cost?
- For 1 cake : 3.90 €
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)
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Mirlitons of Guipavas, Apple amandine tarts from Brélès, Late summer tart with plums and apricots, Apple and almond cream tart, Mirlitons, ... See them all 18
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Crusty pistachio, almond and apricot flan, Small cheese and bacon rolls , New Zealand pies, Yvetot Douillons, Beef Wellington, ... See them all 71
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Pistachio and goji pinwheels, Mini apricot and pistachio brioches, Pains briochés aux raisins, How to seal a terrine or casserole dish, Brioche feuilletée (flaky brioche), ... See them all 80
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025483 K 25 20 min.
How to prepare spinach
For most people (and me most of all), spinach brings back bad memories of canteens... But, well prepared, it's a fine and delicate vegetable which goes remarkably well with scrambled eggs, fish, and many another things. Here are two ways of preparing it. June 5th 20153.41 M3.5 1 hour 9 min.
How to know when a cake is cooked
It's a frequently asked question and it's not so easy to answer it, especially for beginners: you can have a cake that's nice and golden brown outside, but which is not cooked enough in the middle. May 7th 2020296 K4.1 1 min.
How to use a vanilla pod effectively
Vanilla pods are used in many recipes, but they need to treated in a particular way to be effective, detailed here. February 21th 2011402 K4.3 35 min.
How to prepare purple artichokes
The small purple artichokes, which are more tender than the larger green ones, are almost entirely edible. But they need to be prepared in a particular way. Here is how to do this fairly easily. February 26th 2016682 K 44 20 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
Note: We'll never share your e-mail address with anyone else.
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.
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.
The 2 comments already posted on this recipe