Published

Galette des Rois (French King Cake)

Recipe for the classic French galette des rois served around Epiphany in France, with a chocolate and pistachio twist. Extract from my second book, Teatime in Paris! Don’t forget to hide the trinket inside and have a crown or two ready for the winning King and Queen.

two golden puff pastry galettes with crowns

What I love about living here is that the French still have a knack of cheering you up, even as the Christmas decorations come down at Epiphany. Suddenly the Pâtisserie shop windows are decked out in Galettes des rois (King Cake.) Being a cheap-skate (or rather, obsessed home cook), I make mine at home. That way I can greedily add more creamy almond paste filling inside the puff pastry and use fancy trinkets.

Being a lazy gourmet, I use store-bought puff pastry (always choose pur beurre, the full butter version, which is better quality than plain puff.)

POST UNFINISHED – coming soon!

decorating a king cake with a knife

decorating a galette des rois is up to your creativity (use the blunt end of knife)

Galette des Rois Recipe

Preparation Time : 30 minutes
Cooking Time : 30 minutes
Serves 6-8

1 fève or trinket
1 paper crown

  1. Preheat the oven to 180°C (gas 4). For the almond cream, cream the butter with the sugar in a large bowl then gradually add all the other ingredients and mix together well to form a smooth cream.
  2. Place the first pastry circle on a baking sheet covered with baking parchment. Spread the almond mix evenly on top, leaving a space of 2-3 cm as a border and wash this border with egg yolk. Insert the porcelaine trinket well into the almond cream (if you’re not sure of the quality of the trinket, I suggest you add it at the end by pushing it up into the bottom of the pastry.)
  3. Place the second puff pastry circle on top and seal the outside edges, ensuring there are no air bubbles. Brush the top of the pastry with the rest of the egg yolk. 
  4. Chill in the fridge for about 30 minutes (optional but helps the decor about to be done stay intact). Make indents on the border and then criss-cross patterns using the blunt end of a knife. Pierce 4 or 5 little holes in the pastry, so that air can escape.
  5. Bake in the oven for about 30 minutes.

unbaked inside of a galette des rois


Serve warm with Cider.

* For those that don’t want to add alcohol, you could replace the rum or Amaretto with milk and a dash of orange flower water.

slice of galette des rois filled with pistachio and chocolate

slice of galette des rois filled with pistachio and chocolate

Galette des Rois

Author: Jill Colonna
Prep Time20 mins
Cook Time30 mins
Chilling Time30 mins
Total Time1 hr 20 mins
Course : Dessert
Cuisine : French
Keyword : galette des rois, king cake
Servings : 10 people

Description

Recipe for the classic French galette des rois served around Epiphany in France, with a chocolate and pistachio twist. Extract from my second book, Teatime in Paris! Don't forget to hide the trinket inside and have a crown or two ready for the winning King and Queen.

Ingredients

Almond cream filling:

  • 140 g (5oz) unsalted butter softened
  • 100 g (3½oz) ground almonds (almond flour)
  • 50 g (2oz) ground pistachios or hazelnuts
  • 125 g (4½oz) caster sugar (superfine)
  • 2 eggs organic
  • 1 tbsp cornflour (cornstarch)
  • 2 tbsp Kirsch liqueur or rum optional
  • 75 g (3oz) dark chocolate chips
  • 600 g ready-made puff pastry (pure butter)

glaze:

  • 1 egg yolk
  • 1 tbsp milk

Important extras

  • 1 trinket
  • 1-2 paper crowns (or find a real one!)

Instructions

Almond cream

  • Cream the butter with the sugar in a large bowl then gradually add all the other ingredients and mix together well to form a smooth cream.
  • Place the first pastry circle on a baking sheet covered with baking parchment. Spread the almond mix evenly on top, leaving a space of 2-3 cm as a border and wash this border with egg yolk.
  • Insert the porcelaine trinket well into the almond cream (if you’re not sure of the quality of the trinket, I suggest you add it at the end by pushing it up into the bottom of the pastry.)
  • Place the second puff pastry circle on top and seal the outside edges, ensuring there are no air bubbles. Brush the top of the pastry with the rest of the egg yolk. 
  • For best results, chill in the fridge for about 30 minutes (optional but helps the decor about to be done stay intact).
  • Preheat the oven to 180°C/160°C fan/gas 4.
  • Make indents on the border and then criss-cross patterns using the blunt end of a knife. Pierce 4 or 5 little holes in the pastry, so that air can escape.
    Bake in the oven for about 30 minutes.

Notes

Serve warm with cider.  
Variations: replace the pistachios with ground hazelnuts. Also delicious with sliced fresh or tinned pear, or with a few boozy cherries.

You can find my recipe (including detailed step-by-step instructions) for Pistachio and Griotte Cherry Galette des Rois and many more galette des rois variations in my 2nd recipe book, Teatime in Paris!

This post was first published 8 January 2013 but is currently being updated.

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Comments (36)

well you’re ahead of me still Jill , Happy New Year ! I do like the sound of this with rum and you say serve with cider. That is real cider n’est pas ?

Yep, serve with real cider or Cidre from Normandy. Oo-ahr. Happy 2013, Pauline.

Hi Jamie! Great to hear from you and thanks for your lovely wishes. Yep, galettes, galettes – I can eat them every day until I’m so sick of them I won’t miss them until January 2014 😉 Stay tuned, the recipes will come out on le blog and many more are in the next book…

Happy New Year, Jill! I have been going crazy making my galette… I love making them and eating them. I will have to try your filling since I’ve not yet made frangipane this year. But all of your desserts in your photos! Stunning! When will we discover them on your blog with the recipes???

Wishing you and your family a happy, healthy and prosperous 2013!