Galette des Rois
Preparation time
Cooking time
Total time
This recipe is time consuming, but it is certainly worth all the effort.
Recipe type: Dessert
Cuisine: French
Serves: 6
  • 2 sheets of 150 gr puff pastry (I strongly advise you to prepare the puff pastry yourself because I guarantee that the difference in taste and quality is huge)
  • 1 egg
  • Maple syrup
  • For the crème pâtissière (which is a French custard added to an almond cream to create the frangipane):
  • 60 gr of Milk
  • ½ a vanilla pod
  • 30 gr egg yolks
  • 25 gr caster sugar
  • 10 gr cornflour
  • For the almond cream:
  • 60 gr salted butter
  • 60 gr icing sugar
  • 60 gr ground almonds
  • 1 egg
  • 7 gr cornflour
  1. Prepare the crème pâtissière. Put the milk with the vanilla pod in a saucepan and bring to the boil. In a mixing bowl mix the egg yolks, the sugar and the cornflour. Pour gradually the hot milk on to the mix. Whisk all the time so the egg yolks won't become scramble eggs. Pour back the mix in the saucepan and heat it in order to thicken the cream. When it is done, put the cream in a bowl, film it and put it in the fridge.
  2. Prepare the almond cream. Soften the butter in the microwave and work it with a whisk. Add the sifted icing sugar, the ground almonds, the egg and the corn flour. Mix all very well to obtain a smooth cream with no lump.
  3. Incorporate the cold custard to the almond cream and mix with a whisk. Prepare a piping back with a large case and fill it with the frangipane.
  4. Prepare the Pastry
  5. Now it is time to assemble the cake. Preheat your oven at 210ºC. Take the puff pastry sheets and create two circles of 22 cm. With a fork, sting both circles to help the steam to evaporate during the cooking process.
  6. With the piping bag create a frangipane spiral in the middle of the first circle. Leave a large space between the frangipane and the edge of the circle (around 3 cm). Add the charm.
  7. With a brush, dampen the edge of both circles to make the edges stick together. Put the second circle on top of the first one and seal very well the dough with your finger all around the circle.
  8. Beat an egg and brush it on top of the cake. Put the cake in the fridge for 15 mins.
  9. Traditional galette decoration
  10. After the 15 mins, you can begin the decoration of the cake. First with the back of the knife cut the edges of the cake every centimeter (the cut should be about half a centimeter). Then always with the back of the knife create a very small hole in the middle and draw semicircle all around the cake (like in the picture).
  11. Put the cake in the oven at 210ºC for about 15 mins and then at 180ºC for 40 mins. If you think the top of the cake is getting dark too quickly, cover with foil.
  12. When you cake is cooked and still hot, glaze it with the maple syrup (or sugar syrup). Leave it to cool.
Recipe by Edinburgh Foody at