Galette des Rois Recipe
Welcome to Week 6: The Cake I Made
Galette des rois is one of France’s most iconic seasonal desserts.
Galettes des Rois are traditionally eaten in early January to celebrate Epiphany. It’s a round puff pastry cake filled with frangipane — a luxurious almond cream — and baked until golden and flaky. And it’s incredibly fragrant.
Hidden inside the galette is usually a fève, a small porcelain figurine. Whoever finds it in their slice becomes king or queen for the day and gets to wear a paper crown. It’s a ritual that brings people together around the table. For many, it’s part dessert, part game and part childhood memory.
While the tradition is centuries old, every family — and every pâtisserie — has its own version.
This year, I was gifted a surfing Santa ornament for Christmas. Can you tell I live in Australia?!
It was funny… but far too big to hide inside a galette. So instead, I slipped a Brazil nut into the frangipane. Different, but it’s still true to the spirit of the cake.
While this galette is rooted in French tradition, I decided to gently adapt it to the place I now call home.
Why this cake means so much to me
Galette des rois has always struck me as a surprisingly beautiful pastry.
I love its contrast. It’s got the golden puff pastry which gives it a rustic look. And a delicate carving on top — usually a flower or sunburst — so precise and symmetrical that it instantly makes the cake feel elevated and special.
I only made it once before, back when I was doing my pâtisserie apprenticeship in France. I remember how nervous we all were about that final carving step. One wrong line or an uneven curve and you instantly get a little sad.
I’ve added a photo of that first galette below — I love all the memories I have attached to that beautiful time of my life.
This year, I wanted the cake to reflect where I am now.
Instead of the classic single flower, I imagined something more island-inspired. I first thought of a hibiscus, surrounded by waves. And then the idea clicked: frangipani.
Not only are frangipani everywhere here, but the filling inside a galette is called frangipane — almond cream mixed with pastry cream. Suddenly, the design and the flavour just made sense.
Of course, the traditional galette carving is highly symmetrical. My idea of several flowers made things more complicated. So I drew frangipani shapes on parchment paper, laid them over the pastry, and gently carved around them. With the help of a turntable and a steady hand, it finally came together.
It’s different, but I quite like it.
And because I’m curious, please tell me — which do you prefer?
The island version, or the classic French pattern?
My tips for a perfect Galette des Rois
Getting the Frangipane right
Use finely ground almond flour for a smooth texture
Make sure your butter is soft so it creams properly
Don’t overmix once the pastry cream is added — you want it silky, not dense
Designing and carving the top
Lightly score the pastry without cutting through it
If you’re doing a more complex design (like flowers), use parchment paper as a guide
A turntable makes carving smoother and more controlled
Let it rest properly
I used pâte feuilletée inversée (inverted puff pastry), where the butter is on the outside and the dough is wrapped inside. This creates exceptionally crisp, delicate layers — and in Pâtisseries often chosen for a galette des rois.
But you can also use classic homemade puff pastry or, to keep things simple, store-bough puff pastry.
Make the Galette des Rois your own
Yes, even a pastry like this one can be personalised!
Try both classic and inverted puff pastry to see the difference
Swap almonds for hazelnuts, pistachios, or pecans if you prefer
Add citrus zest, rum, or vanilla to your frangipane
And remember — the top is a blank canvas. Flowers, waves, geometric patterns… anything can go there
Have fun baking and if any questions arise, simply shoot me me a message. I’m happy to help!
Galette des Rois
- Total Time: 47 minutes
- Yield: One 22–24 cm galette, serving 6 to 8 people. 1x
- Diet: Vegetarian
Description
A classic French galette des rois filled with silky almond frangipane and wrapped flaky inverted puff pastry. This version is finished with delicately carved frangipani flowers, inspired by my island life. Elegant yet rustic, it’s a cake meant to be shared, sliced, and slowly enjoyed.
Ingredients
- 230g flour
- 6g salt
- 40g butter
- 100g water
- 2g white vinegar
- 200g butter
- 50g all purpose flour
- 50g bread flour
- 70g milk
- 8g egg yolks
- 14g sugar
- 5g corn flour
- 70g butter
- 70g almond flour
- 40g sugar
- 70g egg
- 50g egg yolks
- 10g milk
- 60g sugar
- 40g water
Instructions
For the dough
1. Dissolve the salt and the vinegar in the water.
2. Add the flour and the soft butter and mix until just combined. It’s fine if it looks rough and undone. Then you’re doing it right.
3. Roll out into a 16×28 cm rectangle and put in the fridge.
For the butter block
1. Mix the butter with the flour until homogenous.
2. Roll out to a 16×56 cm rectangle and refrigerate.
To make the inverted puff pastry
1. Place the butter-flour block onto a lightly floured surface.
2. Place the dough on top and cover it with the butter block.
3. Roll out, do a double fold, followed by a single fold.
4. Let the dough rest in the fridge for one hour.
5. Do another double fold, followed by a single fold.
6. Leave in the fridge for 12 hours.
For the Frangipane cream
1. Make the pastry cream first.
2. For that, heat the milk.
3. In the meantime, combine egg yolks and sugar until pale. Add the flour and stir.
4. Pour some of the hot milk over the egg mix and stir.
5. Put everything into the pot with the remaining milk and gently heat up. The cream will thicken quickly, make sure to stir throughout.
6. Once cooked, transfer to cling wrap and keep in the fridge.
7. For the almond cream, combine soft butter and sugar.
8. Adding a bit at the time, incorporate the egg.
9. Finish by gently folding in the almond flour.
10. Combine both pastry cream and almond cream to make frangipane cream.
11. For that, give the cooled pastry cream a good stir: it should be come supple and glossy.
12. In three steps, fold in the almond cream.
13. Use immediately.
To assemble
1. Roll the dough out to a 27x54cm block. Cut in half to get two 27x27cm squares.
Refrigerate or put in the freezer in between whenever the dough starts to pull back.
2. Fill the frangipane cream in a piping bag with a 10mm nozzle (or similar size).
3. Pipe a 18cm spiral on top of one dough square. Place a figurine or nut somewhere.
4. With a brush, apply some water on the outside of the spiral.
5. Place the second square on top. Lightly press around the cream so that both doughs stick together.
6. Then, place a 22-24cm ring on top. Centre well. Depending on the ring, either press down to cut through the dough or use a knife to cut around it.
7. Refrigerate for at least an hour.
To carve and bake
1. Mix the egg yolk and milk for the egg wash.
2. Take the galette out of the fridge, turn it onto the other side and apply egg wash twice.
3. Carve your desired pattern on top. See tips above to see how I did it.
4. Make a couple of holes so that air can leave the galette while baking.
4. Put back in the fridge while the oven preheats to 170°C.
5. Bake for 40-45 minutes until golden.
Notes
This galette des rois is made with frangipane and inverted puff pastry for an extra crisp, delicate finish. A traditional porcelain fève is usually hidden inside, but you can substitute a nut if you prefer. Let the assembled galette rest well in the fridge before baking to help preserve the shape and the carving.
- Prep Time: 2
- Cook Time: 45
- Category: Dessert
- Method: Baking
- Cuisine: French
