Galette des Rois
Introducing Galette des Rois, aka Three Kings Cake. This classic French pastry is made with layers of buttery puff pastry encasing a luscious almond frangipane filling. It’s a treat that strikes the perfect balance between simplicity and sophistication.
Table of contents
About the Galette des Rois tradition
The Galette des Rois is a classic French pastry rooted in celebration of the Epiphany (January 6th). The golden pastry symbolizes the journey of the Magi to honor the infant Jesus.
The rich almond filling conceals a hidden charm known as a “feve”. As you slice and serve the cake the anticipation of uncovering the hidden charm grows until someone is crowned “king” for the day.
This galette is also known as an almond Pithivier and can be enjoyed any day of the year, with or without the feve.
Ingredients
Ingredient Notes
- Puff Pastry – This cake uses 1/2 a recipe (1.25#) of homemade puff pastry. Alternately, you can use store-bought frozen puff pastry. You’ll need 2 sheets, or about a pound, of pre-made pastry.
- Almond Extract – The potency of almond extract can vary by brand. Adjust the amount to your taste.
- Rum – Remember that alcohol enhances other flavors. The rum can be eliminated if you prefer an alcohol-free dessert.
- Candied Cherry – Traditionally the “feve” would be a dried bean or a plastic charm. Use a candied cherry or a whole almond as a feve for a prize that is edible and delicious.
How to make Galette des Rois (Three Kings Cake)
See the recipe card for detailed measurements and instructions.
- Roll half of the dough to a 9″ square.
- Cut the square to a 9″ round. Repeat with the other half of the dough and refrigerate for 30 minutes.
- Cream the butter and sugar.
- Add the egg and flavorings.
- Add the almond flour.
- Refrigerate the frangipane batter for 30 minutes.
- Brush egg wash over the bottom round of dough and scoop the frangipane onto the round.
- Spread the frangipane to within 1/2″ of the edge. Place the “feve” in the filling.
- Top with the other round and firmly press the edges to glue the top and bottom together.
- Use the back of a paring knife to flute the edges of the galette.
- Brush the top of the galette with egg wash. Etch curved lines from the center to the sides in a spoke pattern.
- Poke 4 vent holes in the galette and chill for 30 minutes.
- Bake the galette until it’s well-risen and golden brown.
- Cool to slightly warm or room temperature before serving.
Work Ahead Tips and Storage
- The puff pastry cake be made ahead and refrigerated for 2-3 days or frozen for up to 3 months. The pastry can be frozen either before or after rolling the rounds of dough.
- The frangipane can be made ahead and refrigerated for 2-3 days or frozen for up to a month.
- The assembled, unbaked galette can be frozen for up to a month. Defrost before baking.
- The galette is best the day it is baked but will keep at room temperature for 1-2 days. Leftover slices can be individually wrapped and frozen. Defrost and rewarm in a 200F oven before serving.
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Galette des Rois (Three Kings Cake)
This classic French pastry is made with layers of buttery puff pastry encasing a luscious almond frangipane filling. It's a treat that strikes the perfect balance between simplicity and sophistication.
servings
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Ingredients
- 1 ¼ pound Puff pastry (½ recipe or 2 sheets store-bought)
- 4 ounces granulated sugar (½ cup)
- 2 ounces unsalted butter (room temperature)
- ¼ teaspoon table salt
- 1 egg (room temperature)
- 4 ounces almond flour (1 cup)
- ¼ teaspoon almond extract (adjust based on the strength of your extract)
- ½ teaspoon vanilla extract
- 1 tablespoon dark rum
- 1 candied cherry (see note)
- 1 egg (for egg wash)
Instructions
- Line a half sheet pan with parchment paper or a silicone baking mat. Roll half of the puff pastry to a 9” square. Using a 9" cake pan as a guide, trim the pastry to a 9" circle. Transfer the pastry to the sheet pan and cover it with a piece of parchment or plastic wrap. Roll and cut the other half of the pastry the same way. Place the other circle on top of the first one. Cover the pan and refrigerate. At this point you can wrap the pastry rounds and freeze for up to a month.
- In a mixing bowl, cream 4 ounces granulated sugar and 2 ounces unsalted butter together until light and aerated. Scrape the bowl and the beater. Add ¼ teaspoon table salt 1 egg, ¼ teaspoon almond extract, ½ teaspoon vanilla extract and 1 tablespoon dark rum. Mix to combine. Add 4 ounces almond flour and mix on medium-high speed for 30 seconds to aerate. Transfer the frangipane to a small bowl, cover and chill for at least 30 minutes.
- Remove the dough and frangipane from the refrigerator. Slide the top dough round and the parchment separating the rounds off the pan. Whisk 1 egg with a tablespoon of water. Brush the bottom round to the edge with egg wash (careful not to let it drip over the sides or you'll glue the pastry layers). Spread the frangipane evenly over the dough on the pan, leaving a ½" border all around. Place 1 candied cherry somewhere in the filling. Place the other dough round over the filling and firmly press the edges to glue the two pieces of pastry together.
- Use the back of a paring knife to flute the sides of the pastry. Brush the top of the pastry with the egg wash (again, careful not to drip over the sides). Then use the tip of the knife to etch curved lines from the center of the pastry to the side (see photos). Make a small incision in four of the lines (spaced across the top) as steam vents. Refrigerate the assembled cake for at least 30 minutes. At this point the pastry can be wrapped in plastic and frozen for up to a month.
- Preheat the oven to 375 °F. Remove the pan from the refrigerator and slide it into the preheated oven. Bake until the pastry is well-puffed and golden brown, about 30 minutes. Serve slightly warm or at room temperature.
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Notes
The traditional Galette des Rois contains a “feve”, that is a dried bean or a plastic baby representing the Christ child. The person who finds the “feve” is crowned “king”. I prefer to use an edible “feve” such as a candied cherry or an almond to reduce the choking hazard.
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