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Recipes King's Cake: La Galette des Rois

Do you know how the French Galette des Rois is made ?

Before diving into the recipe for the galette des rois, you need to know the different varieties of galette des rois. Nowadays, the galette made of puff pastry and frangipane - sweet almond-flavored custard, seems to have become the most well-known version. Every year, French bakers produce 30 million Epiphany cakes for hungry customers, who will relish this buttery dessert from early January all the way to the end of the month. It's a treat and it's the greatest French national tradition. And the most delicious, of course!

But is the authentic galette des rois the frangipane, the brioche, or the candied fruit cake?

Originally, galettes des rois were simple bread rolls in which an actual fava bean (a precursor to the porcelain miniature known as the fève) was inserted. But gradually, several regions added their own specificity to this cake.

The frangipane galette was born in the 17th century at the behest of Anne of Austria and her son Louis XIV. The flaky cake is said to have originated in Paris, and for a while it was nicknamed "la Parisienne".

It truly makes for a royal treat for everyone in the house. Let’s party!

How to make a frangipane Galette des Rois:
A simple recipes

PREPARATION TIME
10 minutes

COOKING TIME
20 minutes


            INGREDIENTS FOR 6 PEOPLE:


2 puff pastries



100 g fine sugar


2 eggs

75 g soft butter


1 egg yolk


almond extract


1 ArtFun porcelaine fève !

Preheat the oven to 210°C (gas mark 7).

Place a puff pastry on a baking tray, and prick the pastry with a fork.


Mix all the ingredients (almond powder, sugar, egg, soft butter and bitter almond extract) in a bowl.


Spread the mixture on the pastry, put the porcelain fève in it close to the edge, to minimise the chances of finding it when cutting the cake!


Close the cake by putting the second pastry over it and sealing the edges.

Using a knife, decorate the pastry by tracing designs then brushing it with egg yolk (diluted in a little water).

Poke small holes in the top to let the air out, otherwise it will puff up and dry out.


Bake for 20-30 minutes at 200°C (gas mark 6-7)
Check the oven after 25 minutes, but don't hesitate to leave it up to 40 minutes if necessary.


Enjoy! Bon Appétit!

For more tips on how to make a perfect Epiphany cake, don’t hesitate to consult our page.

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Good Luck and Bon Appétit!