Galette des Rois Recipe (2024)

I've been eating these every epiphany in my village in France (for 25 years) & know the galette des rois well. Didn't get to France this winter, so made this for the 2018 new year's festivities and much to my amazement, it turned out fabulous...and authentic! In fact, it surprisingly beats the flavor/texture of many I've enjoyed in France. Add a little meyer lemon zest to the filling and quickly brush with simple syrup right when it comes out of the oven - perfect!

You divide the whole cake up equal parts for the game to work. We had a 5 inch galette for two adults and two first graders. Less sugar, more almond.Grand Marnier replaces rum and vanilla.One almond as a fève, three in my pocket for serving. Usually I serve with champagne, today paired with a Gewürztraminer late harvest. Cheat in your children’s favor while they’re under the table. Our cake had one almond each!PS: Bake pastry scraps with egg brush and parmesan - apéro nibbles sorted.

Julia Child advises brushing all of the dough around the filling, not just the border, with water and then placing the top on, pressing all the air out from around the filling, poking tiny holes if necessary, and turning a bowl over on the assembled pastry. The edge of the bowl should be about 1/2 inch from the edge. Press down hard to really seal the the top and bottom together. I haven't had a failure since I started doing this.

If you were to make your own puff pastry, how thick should it be? A quarter of an inch?

David Lebovitz has pictures of how to shape the edges on his website, if you google his name plus Galette Des Rois!

I used almond extract instead of vanilla to give the filling more almond flavor...tasted exactly like what I used to eat in France. Thank you for the easy recipe!

Made this for Reyes/epiphany, since I’m Spanish, I’m used to having candied fruits atop the rosca. As an experiment I purchased some nice fruit pastes, quince, pear, fig & plum. I sliced very thin strips of the fruit pastes and added them every inch, in parallel strips, making sure to keep them away from the edge so I could seal the sides. I also grated a bit of Meyer lemon zest in the center. I made two galette, for a table of 12, there was none left, total success & easy!

How the game works: the youngest child goes under the table, and the galette is cut into pieces. As each piece is put on a plate, the child decides to whom it will be served. Then, the person with the fève gets to wear the crown.

I made this as per the recipe with the exception I made my own puff pastry (recipe from the King Arthur website and using hard red unbleached wheat)). Came out delicious. Make sure you have a small army to consume it or be prepared to take long winter walks to burn off the calories.As far as the thickness of my puff pastry (precooked), about a quarter inch is right. 9.5" diameter circles cut from the rolled out 10" x 20" sheet. Good bit pastry left over.

Be careful to really seal your pastry top and bottom together. I had a leak and lost a good bit of the filling out of the side.

I enjoyed a slice of this lovely cake at a dinner party in New Orleans a year ago. I could have eaten the entire cake by myself but good manners prevailed. The recipe is over my head but maybe the bakery (Le Croissant, I think) ships desserts to out-of-towners.

Much easier to make than it looks, and it was good but not really our cup of tea. Tastes like butter, no real sweetness, I expected the filling to have more flavor. The suggestion to add 1/2 tsp or so almond extract to the filling is a good one, and maybe a bit more sugar. I wet the edges well, pressed, and had no problems with leaking.

Yet another use for that pizza stone and peel—to prevent butter from seeping into the pizza stone prepare and cook the galette atop parchment paper.

This is an easy recipe, although as others have mentioned, there is a fair bit of waiting in between. I also had the issue of the filling oozing out, and have learned to really push down and seal the full inch perimeter in Step 1 of the Assemble section.I place a small chunk of semisweet chocolate in the mixture as the "feve." (I had this many years ago as a teen and almost choked on the figurine as I hoovered up its deliciousness).

This came out well the first time I made it - very easy. Having said that, based on other recipes online, I did decrease the sugar content to 1/2 cup and increase the almond flour to a full cup and added orange zest, almond extract and orange blossom water. I love the flavor of orange and almond and liked that it was not too sweet. I also loved that I could make it the day before and just pull out to bake the day I was serving.

Made with Mama 3/14/24. Used almond extract instead of vanilla. Was worried about leakage but it turned out fine.

This is a question: I used an all butter puff pastry and the bottom crust wound up very tough; literally hard to cut. Did anyone elese has this experience?

This recipe is easy and almost error free; after ruining two galettes, called a baker friend in France and she told me the issue of the filling spilling out was/is due to using confectionary sugar - it will make the filling too runny. Please only use granulated sugar - once I used the granulated sugar the galette was perfect and I brought it to French class to share with my classmates. Bon appetite!

Is there a gluten free puff pastry ?

I keep trying to make this and keep failing to make a galette where the filling doesn’t run out. I even tried the Julia Child trick a commenter advised. Clearly it’s me, not the recipe, since lots of people report great success, but ugh……

Can you put this in a pie dish instead of just placing it on a baking sheet? Has anyone tried?

My filling oozed out in three places. I’m not sure what happened there. I’ve never had an issue with crimps when I do pies, but I always make my own crust. Even so this tasted really good. Reminds me of baklava.

Orange zest.

My galette completely leaked all over, is this only because the sides weren’t crimped enough?

Is there a substitute for the almond flour? I ask, because I'm allergic almonds.

Another version of the bean theme is the "lucky bean" dessert served on New Year's Eve. The person who gets the bean in their portion gets good luck for the new year.

I use pulverized almonds instead of almond flour and granulated sugar instead of confectioner's because it makes for what I feel is a better texture to the frangipani. Also, if you like a more marzipan flavor, use almond extract or 1/2 tsp of vanilla and 1/2 tsp of almond extract. Also, I believe a sunburst pattern is traditional, but "carving" the pattern onto the top layer requires a very sharp knife tip to avoid pressing too hard on the dough. Also agree adding lemon zest enhances flavor!

I can also recommend King Arthur's Almond Galette version of this recipe which steps you through making a rough pastry dough, turned three times, which is a snap, and comes out great, very flaky...

Made this but used two boxes of store bough puff pastry, so made two smaller galettes! It worked well and everyone enjoyed it! I added the rum in the filling. Would suggest doing the same.

Ended up making a smaller version based on the size of my puff pastry sheet (Jus Rol brand). Followed others’ advice to brush the full 1” border with cold water and press like crazy. Didn’t bother with trying to decorate the border, just crimped it. No leaks!!! I did find that I had to tent with foil at minute 14 though minute 20.