Galette de Rois – King Cake

Serves 8

French pastries are famous the world over and this cake is a great example why.  It’s one of the most unique and delicious pastries I’ve had.  The taste is not comparable to anything else!   Golden, flakey puff pastry is filled with an amazing sweetened almond cream that’ll blow your mind.  Once you have a bite you’ll want to eat the whole thing yourself.  Galette de rois is usually served during Christmas with a feve or prize hidden inside.  Whoever finds the feve would be king for a day and hence the name.  Whether you make it for Christmas or for a party or just to enjoy at home, try this recipe.  For all its deliciousness it’s very easy and simple to make if you use store-bought puff pastry.  It’s much simpler than making it yourself and looks and tastes much better.  Let’s get started.


Galette de Rois – Recipe


For Almond Cream Filling:

  • 1 cup almond flour
  • ¼ to ½ cup sugar (according to taste)
  • 3 Tbsp. butter, at room temperature
  • ½ tsp. vanilla extract
  • 1 egg
  • Zest of 1 small orange or lemon (optional)

For Pastry:

  • 1 package puff pastry (a package of two)
  • 1 egg, beaten


  1. Preheat oven to 425 degrees and cover a cookie sheet or baking tray with parchment paper and brush with a little bit of the softened butter and set aside.
  2. Combine almond flour and sugar, add butter and orange or lemon zest (if using) and blend together.
  3. Add vanilla and egg and mix until well combined.  Cover and chill until puff pastry is prepared.
  4. To prepare the puff pastry, roll out one half of the puff pastry and trace and cut a 9” circle using a plate or cake pan.
  5. Lay it on the prepared baking tray and prick several times with a fork.
  6. Spoon almond filling on top making sure to leave bare a 1” border around the edge.
  7. Roll out second half of the puff pastry the same way as the first and cut out another 9” circle.
  8. Brush the bare edge of the first puff pastry with the beaten egg and lay the second one carefully on top pressing down around the edges to seal the two together.  Press down with your finger and crimp the sealed edge for added protection.
  9. Brush the top with egg wash and score a zig zag pattern with the tip of a knife if you like ensuring you do not score all the way down to the filling.  Cut a few slits strategically around the top as well in order to vent the steam.
  10. Place in the oven and bake for 25 – 30 minutes or until pastry puffs up and is golden brown on top.  You may have to slit the pastry a few times if it puffs up unevenly to release steam trapped underneath the unevenly risen places.

Preparing the almond cream filling:

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Preparing the puff pastry:

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Eggwash and scoring the pastry:

20140420_120144   20140420_120309

20140420_124143-2 20140420_123948-220140420_124638-2

To serve, let cool for at least 15 minutes, slice into 8 and serve with strong coffee or tea.  This is so good I can’t stop eating it.


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