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Epiphany galette

Name: Epiphany galette
Prep time: 2 h 28 min
Cook time: 40 min
Total time: 3 h 8 min
Yield: 1 cake
Cuisine: French
Ingredients: 200 g puff or flaky pastry (pâte feuilletée); 200 g puff or flaky pastry (pâte feuilletée); 300 g almond cream; 20 g beaten egg

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.

312 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 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

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	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 %

Possible allergens in this recipe: Gluten, milk, Sulfites, Nuts, egg

How much will it cost?

For 1 cake : 3.90 €

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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.

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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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