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: October 21th 2026
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 10 min.
When should you start or finish this recipe?
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Step by step recipe
Step 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.
Step 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.
Step 3 - ⌛ 2 min.
With a brush dipped in cold water, moisten all round the edge of each circle, to help them stick later.
Step 4 - ⌛ 1 min.
Don't forget the charm...(see translator's note below).
Step 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.
Step 6 - ⌛ 4 min.
When the top disc is soft, press edges to stick the galette.
Step 7 - ⌛ 3 min.
When completely stick, upside down to have the best disc on top.
Step 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.
Step 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.
Step 11 - ⌛ 1 min.
Glaze a second time, and put in the oven...
Step 12 - ⌛ 40 min.
... for 20 - 30 minutes.
Be careful to watch for coloration.
Be careful to watch for coloration.
Step 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.
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Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 6 g RDI=9 % | 33 g RDI=12 % | 34 g RDI=46 % | 463 kcal RDI=23 % | 1,938 kJ RDI=23 % |
| Whole recipe | 43 g RDI=66 % | 234 g RDI=88 % | 243 g RDI=333 % | 3,332 kcal RDI=167 % | 13,951 kJ RDI=167 % |
How much will it cost?
For 1 cake
3.95 €
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
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Puff or flaky pastry (pâte feuilletée)
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Beaten egg
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