Epiphany galette


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.
307 K 4.2/5 (48 reviews)
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Last modified on: January 1st 2025
For 1 cake, you will need:
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?
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Step by step recipe


Stage 1 - 1 hour
Epiphany galette : Stage 1
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.
Epiphany galette : Stage 2
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.
Epiphany galette : Stage 3
With a brush dipped in cold water, moisten all round the edge of each circle, to help them stick later.

Stage 4 - 1 min.
Epiphany galette : Stage 4
Don't forget the charm...(see translator's note below).

Stage 5 - 10 min.
Epiphany galette : Stage 5
Place the second circle on top of the first one.

Let it cool at ambient temperature.

Stage 6 - 4 min.
Epiphany galette : Stage 6
When the top disc is soft, press edges to stick the galette.

Stage 7 - 3 min.
Epiphany galette : Stage 7
When completely stick, upside down to have the best disc on top.

Stage 8 - 1 min.
Epiphany galette : Stage 8
Glaze the top with a brush.

Stage 9 - 1 hour
Epiphany galette : Stage 9
It you wish, you can cut a pattern with the point of a knife .

Refridgerate for one hour.

Stage 10 - 1 min.
Epiphany galette : Stage 10
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.
Epiphany galette : Stage 11
Glaze a second time, and put in the oven...

Stage 12 - 40 min.
Epiphany galette : Stage 12
... for 20 - 30 minutes.

Be careful to watch for coloration.

Stage 13
Epiphany galette : 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 recipe410 RDI=160 %2,420 RDI=230 %2,460 RDI=370 %3,350 RDI=170 %14,030 RDI: 170 %
Per 100 g60 RDI=20 %340 RDI=30 %340 RDI=50 %470 RDI=20 %1,950 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
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.
This recipe uses (among others)
Puff or flaky pastry (pâte feuilletée)
Puff or flaky pastry (pâte feuilletée)

You can get more informations, or check-out other recipes which use it, for example: Fine multi-tomato tart, Avocado "tarte fine", Crisp apricot and pistachio tart, Small cheese and bacon rolls , Yvetot Douillons, ... See them all 71

Beaten egg
Beaten egg

You can get more informations, or check-out other recipes which use it, for example: Chestnut moelleux, Yvetot Douillons, Kouign-amann brioche, Beef Wellington, St Tropez tart, ... See them all 80

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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 8th 2014 at 08:28 n° 2
  • Happy New Year, jh...Thank you so much for sharing this lovely cake:)
    Posted by Louise january 7th 2014 at 15:05 n° 1

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