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.
3 hours 8 min.
Easy
3.65 €
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
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: Pear tart with almond cream, Apple and almond cream tart, Tarte Bourdaloue, Apple-almond shortbread tart, Plum tart, ... 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: Quiche Bretonne, Millefeuille, Mushroom tart, Mirlitons, Chicken and mushroom pie, ... See them all 71
Beaten egg
You can get more informations, or check-out other recipes which use it, for example: Flaky brownie brioche, Small cheese and bacon rolls , Eggs in brioche nests, New Zealand pies, Brioche tart with Comté cheese, ... See them all 80
Other recipes you may also like
Chestnut cake
This delightful cake is doubly chestnutty: it contains chestnut flour, and sweet chestnut purée. August 28th 2025354 K5 1 hour 15 min.
Toasted almond cake
A layer cake, with toasted almonds in the chocolate part. July 5th 2016256 K4.4 2 hours 2 min.
Nanou's chocolate cake
A moist melting cake, very very chocolaty... June 22th 2013297 K4.6 1 hour 45 min.
Gingerbread
Maybe this recipe will bring back memories. February 21th 2011299 K4.2 1 hour 4 min.
Pear tart with almond cream
This is a very quick and easy tart to make, as everything (or almost) can be done in advance. A piece of sweetcrust pastry, some almond cream and pears? You have "everything you need". March 17th 2011380 K4.3 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-12-28)
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