Galette des Rois – 3 Easy Recipes

This is an easy Galette des Rois recipe for Epiphany Day or La Fête des Rois which is a French tradition on January 6 read more about it here too. I’ve made several times at home and it is delicious. This is a basic list of ingredients with 3 variations for the almond filling that I adapt depending on if I am using almond paste or almond flour (grounded blanched almonds).  This galette is filled with almond paste, not to be confused with the Frangipane filling which is half crème d’amande and half crème pâtissière.  

#1 Basic Ingredients with Almond Meal 

• Pepperidge Farm Puff Pastry – 2 Sheets (aka pâte feuilletée)
• 1  cup (100g) almond meal * 
• 3 1/2 ounces (100g)  cup unsalted cubed butter
• 1/2 cup (100g)  sugar
• 2 large eggs 
• 1 teaspoon almond extract 
• pinch salt
• 1 egg yolk for egg wash 

• 1/2 tsp vanilla
• Zest of 1/2 orange
• some rum (optional)

Don’t forget your fève which can be a trinket, bean, or whole almond to crown your king or queen for the day! Find out more about the Tirage des Rois tradition.

Easy Directions

Step 1 – Use thawed puff pastry dough, roll out and cut into 2 circles (use a plate or round disk) and refrigerate till ready to fill or make your own pâte feuilletée

Step 2 – Make the crème d’amande filling using one of the recipes above, whip together butter cubes at room temperature with the sugar, add eggs one at a time, incorporate the almond flour (or soft almond paste), vanilla, orange zest, rum, and mix well to a creamy consistency, voilà!

Step 3 – Put it together, place the almond cream mixture in the center of the bottom puff pastry circle and spread leaving about an inch all around (add the fève, trinket, or plain almond) and cover with the second puff pastry circle. Pinch together the two dough circles and flatten with a spoon or dull side of the knife.

Step 4 – Decorate the top of the galette as you wish with a sharp knife and make little air holes around, brush with egg wash

Step 4 – Bake about 20-30 minutes until puffed and golden at 385F or 185C, let cool a bit

Step 5 – Enjoy warm!

 

 

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