📝 About This Recipe
Celebrated during Epiphany and throughout the Carnival season, the Galette des Rois is a masterpiece of French pastry consisting of buttery, shatteringly crisp puff pastry filled with a velvety almond frangipane. This elegant golden disc hides a secret 'fève' or charm, turning a delicious dessert into a joyful game where the finder is crowned king or queen for the day. With its intricate scored patterns and rich, nutty aroma, it is the ultimate centerpiece for any festive gathering.
🥗 Ingredients
Pastry Base
- 2 sheets Puff Pastry (high-quality all-butter variety, chilled)
- 2 tablespoons All-purpose flour (for dusting the work surface)
Almond Frangipane Filling
- 1/2 cup Unsalted butter (softened to room temperature)
- 1/2 cup Granulated sugar
- 1 1/4 cups Almond flour (finely ground blanched almonds)
- 2 large Eggs (at room temperature)
- 1/2 teaspoon Almond extract (for deep nutty flavor)
- 1 tablespoon Dark rum or Cognac (optional, for traditional depth)
- 1 teaspoon Vanilla bean paste
- 1/4 teaspoon Salt (fine sea salt)
Assembly & Glaze
- 1 large Egg yolk (for the egg wash)
- 1 teaspoon Whole milk (mixed with the yolk)
- 1 piece Dried bean or porcelain charm (the 'fève')
- 1 tablespoon Powdered sugar (for final dusting or syrup glaze)
👨🍳 Instructions
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1
In a medium bowl, cream together the softened butter and granulated sugar with a whisk or electric mixer until pale and fluffy, about 3 minutes.
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2
Add the almond flour, salt, and vanilla bean paste. Mix until well combined and a thick paste forms.
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3
Incorporate the eggs one at a time, beating well after each addition. Stir in the almond extract and rum (if using) until the frangipane is smooth. Cover and chill in the fridge for 30 minutes to firm up.
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4
On a lightly floured surface, roll out the two sheets of puff pastry. Use a large dinner plate or cake tin as a guide to cut two 10-inch (25cm) circles.
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5
Place one pastry circle on a baking sheet lined with parchment paper. This will be your base.
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6
Spread the chilled almond filling onto the center of the base circle, leaving a clear 1-inch (2.5cm) border around the edges.
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7
Press the 'fève' (the bean or charm) into the filling. Ensure it is tucked away from the very center so it isn't hit when the first slice is cut.
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8
Lightly brush the exposed pastry border with cold water. Carefully place the second pastry circle over the top, smoothing it down to remove air pockets.
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9
Press the edges firmly to seal. Use the back of a knife to 'scallop' the edges by pushing the pastry inward every half inch, which helps the layers rise evenly.
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10
Mix the egg yolk and milk. Brush a thin, even layer of the egg wash over the top of the galette. Be careful not to let it drip down the sides, as this can 'glue' the layers and prevent rising.
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11
Using the tip of a sharp paring knife, score a decorative pattern on the top (like a sunburst or floral design). Prick 5 small holes in the top to allow steam to escape.
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12
Chill the assembled galette in the refrigerator for at least 30 minutes. Meanwhile, preheat your oven to 400°F (200°C).
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13
Bake for 30-40 minutes until the pastry is deep golden brown and puffed. If it browns too quickly, tent loosely with foil.
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14
For a professional shine, dust with powdered sugar 5 minutes before the end of baking, or brush with a simple sugar syrup immediately after removing from the oven.
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15
Slide onto a wire rack to cool slightly. Serve warm or at room temperature, and don't forget to provide a paper crown for the winner!
💡 Chef's Tips
Always use all-butter puff pastry; the flavor and lift are vastly superior to vegetable oil versions. Ensure your frangipane is chilled before assembly to prevent it from leaking out during the bake. When scoring the top, use a very sharp knife and light pressure; you want to mark the dough without cutting all the way through. If you don't have a porcelain fève, a whole almond or a dried fava bean works perfectly as a traditional substitute. Resting the galette in the fridge before baking is the secret to a perfectly symmetrical rise and crisp texture.
🍽️ Serving Suggestions
Serve with a glass of chilled French Apple Cider (Cidre Doux) for the most authentic pairing. A glass of Champagne or a sweet dessert wine like Sauternes complements the almond richness beautifully. Offer a dollop of lightly sweetened crème fraîche on the side to cut through the buttery pastry. Pair with a hot pot of Earl Grey tea for an elegant afternoon 'goûter'. Traditionally, the youngest person at the table sits under the table and calls out who gets each slice to ensure fairness!