This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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.
Last 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
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.
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 | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 56 g RDI=87 % | 335 g RDI=127 % | 341 g RDI=468 % | 465 kcal RDI=23 % | 1,949 kJ RDI=23 % |
| Whole recipe | 406 g RDI=626 % | 2,416 g RDI=912 % | 2,460 g RDI=3,370 % | 3,352 kcal RDI=168 % | 14,034 kJ RDI=168 % |
How much will it cost?
For 1 cake
3.90 €
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: Mini almond-morello tartsRamekins with almonds, apples and lemonMirlitonsMirlitons of GuipavasPlum tart See them all 18 (18)
Puff or flaky pastry (pâte feuilletée)
You can get more informations, or check-out other recipes which use it, for example: Smoked salmon sacristainsSmall cheese and bacon rolls Thin cherry tomato and pesto tartCheese and tomato tartCabbage and cheddar quiche See them all 71 (71)
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Snails in a briocheCaramelised apple pieYvetot DouillonsBeef WellingtonSausage in brioche See them all 80 (80)
Other recipes you may also like
News list of cooking-ez.com
Sign up to receive the latest recipes, next batch due to be sent on 2026-04-26
We'll never share your e-mail address with anyone else.
Follow this recipe (as 2 people already do)
Receive an e-mail as soon as this recipe is modified or receives a new comment.
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