Contents
How to make a galette des rois?
How to Make Galette des Rois Preheat the oven to 425 F. Roll out the sheets of puff pastry and cut out two 11-inch circles. If desired, hide the bean in the almond cream filling. Brush the galette des rois with the beaten egg and bake it for 15 minutes.
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How do you fill a galette?
Galette des Rois This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the Three Kings visited the Baby Jesus. As part of French tradition, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day.
- ¼ cup almond paste
- ¼ cup white sugar
- 3 tablespoons unsalted butter, softened
- 1 egg
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 1 dry kidney bean
- 1 egg, beaten
- 1 tablespoon confectioners’ sugar for dusting
- Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
- Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
- Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
- Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
- Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners’ sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
- Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 229 | |
| % Daily Value * | |
| Total Fat 15g | 20% |
| Saturated Fat 5g | 23% |
| Cholesterol 29mg | 10% |
| Sodium 85mg | 4% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 1g | 3% |
| Total Sugars 4g | |
| Protein 3g | |
| Calcium 13mg | 1% |
| Iron 1mg | 6% |
| Potassium 40mg | 1% |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient.
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How do you bake a galette?
Galette des Rois This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the Three Kings visited the Baby Jesus. As part of French tradition, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day.
- ¼ cup almond paste
- ¼ cup white sugar
- 3 tablespoons unsalted butter, softened
- 1 egg
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons all-purpose flour
- 1 pinch salt
- 1 (17.25 ounce) package frozen puff pastry, thawed
- 1 dry kidney bean
- 1 egg, beaten
- 1 tablespoon confectioners’ sugar for dusting
- Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
- Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
- Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
- Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
- Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners’ sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
- Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 229 | |
| % Daily Value * | |
| Total Fat 15g | 20% |
| Saturated Fat 5g | 23% |
| Cholesterol 29mg | 10% |
| Sodium 85mg | 4% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 1g | 3% |
| Total Sugars 4g | |
| Protein 3g | |
| Calcium 13mg | 1% |
| Iron 1mg | 6% |
| Potassium 40mg | 1% |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient.
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What do you serve with a galette?
| Nutrition Facts (per serving) | |
|---|---|
| 312 | Calories |
| 21g | Fat |
| 25g | Carbs |
| 5g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings: 12 | |
| Amount per serving | |
| Calories | 312 |
| % Daily Value* | |
| Total Fat 21g | 28% |
| Saturated Fat 4g | 22% |
| Cholesterol 39mg | 13% |
| Sodium 136mg | 6% |
| Total Carbohydrate 25g | 9% |
| Dietary Fiber 1g | 4% |
| Total Sugars 6g | |
| Protein 5g | |
| Vitamin C 0mg | 0% |
| Calcium 22mg | 2% |
| Iron 1mg | 8% |
| Potassium 73mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet.2,000 calories a day is used for general nutrition advice. |
Nutrition information is calculated using an ingredient database and should be considered an estimate.) For an extra-special holiday treat, bake this delicious galette des rois, a traditional French cake usually served on Epiphany, the day the Three Kings visited the baby Jesus.
- The name translates to “king cake,” and is similar to the Mardi Gras king cake in that it also features a small prize hidden inside the filling.
- A galette des rois is made of an irresistibly creamy almond filling sandwiched between two flaky, buttery layers of puff pastry.
- The ingredients for almond cream all go into a food processor to blend, and then the paste is spread onto store-bought puff pastry, making this impressive cake simple to put together.
Once you master this foolproof recipe, you can experiment with different fillings or make your own puff pastry, Serve slices of the galette with tea or cafe au lait to balance the cake’s sweetness. When it comes to the small prize (called a fève ) hidden inside the filling, bakeries opt for porcelain or plastic figures, but a home baker can use a dried fava bean instead.
The lucky guest who finds the fève becomes the “king” or “queen” of the evening and wears a paper crown. Of course, make sure to warn everyone about the fève—if you don’t, some guests may leave the party with broken teeth. If you’re making this cake for children, consider leaving out the fève altogether.
“I truly love the elegance of the traditional French Galette des Rois and how it can be a showstopper dessert. This recipe makes preparation easy and it’s a perfect way to impress your guests.” — Tracy Wilk 
For the Almond Cream Filling:
- 1/2 cup almond meal
- 1/4 cup granulated sugar
- 1 large egg
- 3 tablespoons unsalted butter, softened
- 3/4 teaspoon pure vanilla extract
- 1 tablespoon all-purpose flour
For the Cake:
- 17 ounces puff pastry, thawed
- 1 dried fava bean, optional
- 1 large egg, beaten
- 2 tablespoons confectioners’ sugar
