French Galette des Rois (King Cake) – Almond Puff Pastry
Galette des Rois is a classic French celebration pastry made with flaky puff pastry and rich almond cream (frangipane). It’s perfect for New Year gatherings because it looks elegant, slices beautifully, and feels truly festive—without complicated tools. Traditional versions hide a small “fève” (a lucky charm) inside, similar to a coin tradition in other New Year desserts.
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Recipe Card
A crisp, airy Galette des Rois with a smooth frangipane center—plus pro-level technique tips for perfect layers.
Quick Facts
- Prep Time25 min
- Chill Time20 min
- Bake Time30–35 min
- Total~70–80 min
- Servings8
Ingredients
Pastry
- 2 sheets puff pastry (thawed but still cold)
- 1 egg (for egg wash)
Almond Cream (Frangipane-Style)
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) sugar
- 2 large eggs, room temperature
- 1 1/4 cups (125g) almond flour
- 1 tbsp all-purpose flour (helps stability)
- 1 tsp vanilla (or 1/2 tsp almond extract)
- Pinch of salt
- Optional: 1–2 tbsp rum or orange blossom water
Optional Tradition
- 1 small “fève” (a clean charm) OR a wrapped almond (safer)
Pro Technique Tips (So It Bakes Like a French Bakery)
| Technique | Why it matters | How to do it right |
|---|---|---|
| Keep puff pastry cold | Warm butter layers melt → poor puff | Work fast, chill assembled cake 10–20 minutes before baking |
| Don’t overfill the center | Too much filling leaks and prevents layers rising | Leave a 2–3cm border clean, and keep filling thickness even |
| Seal edges properly | Weak seal = filling leaks = flat pastry | Lightly brush border with egg, press, then crimp gently |
| Vent the top | Steam needs an exit to avoid blow-outs | Poke 4–6 tiny holes on top (not on the edges) |
| Two-step egg wash | Gives deep golden shine | Brush lightly once, chill 10 min, brush again before baking |
Why This Recipe Works
- Butter + almond flour makes the filling rich but stable.
- A little flour helps prevent frangipane from getting runny.
- Chilling before baking keeps pastry layers distinct for a high rise.
- Steam vents prevent bursting and leaking.
Step-by-Step Instructions
Make the almond cream
Cream butter and sugar for 1–2 minutes until smooth. Mix in eggs one at a time, then almond flour, flour, vanilla, and salt.
Texture goal: Smooth and spreadable, like thick frosting. If it’s too soft, chill 10 minutes.
Prepare pastry circles
Cut two circles (8–9 inches / 20–23cm) from puff pastry. Place one circle on a lined baking tray.
Fast tip: Use a plate as a guide, then cut with a knife or pizza wheel.
Fill (leave a clean border)
Spread almond cream in the center, leaving a 2–3cm border clean around the edge.
If using a charm, place it inside the filling (not near the edge).
Seal and chill
Brush the border lightly with beaten egg. Place the second pastry circle on top and press gently to seal.
Chill the whole tray for 10–20 minutes.
Do not press hard: Crushing the edge layers reduces the puff.
Decorate the top (classic pattern)
Brush egg wash lightly. Score the top with shallow curved lines (don’t cut through).
Poke 4–6 tiny vents. Chill 10 minutes, then brush a second thin egg wash.
Bake
Bake at 400°F (200°C) for 10 minutes, then reduce to 375°F (190°C) and bake 20–25 minutes until deeply golden.
Color matters: Pale pastry often means it’s underbaked—go for a rich golden brown.
New Year Variations
| Variation | Change | Flavor |
|---|---|---|
| Chocolate Almond | Add 2 tbsp cocoa to filling | Deeper, dessert-like |
| Orange Blossom | Add 1 tsp orange blossom water | Perfumed and festive |
| Pistachio | Swap 1/3 almond flour with pistachio flour | Nutty, modern twist |
Troubleshooting (The “Why” + The Fix)
| Problem | Cause | Fix |
|---|---|---|
| Filling leaked out | Border not sealed / overfilled | Leave a wider border, seal gently, chill before baking |
| Flat pastry | Dough warmed up / edge crushed | Chill 10–20 min, avoid pressing edges hard |
| Soggy center | Underbaked | Bake longer until deep golden; let cool 20 minutes before slicing |
| Top too dark | Egg wash too heavy / oven too hot | Brush thin layers, reduce temp slightly after initial puff |
Nutrition Facts (Estimated)
Estimates vary by puff pastry brand and portion size.
| Nutrient | Per slice (1/8) |
|---|---|
| Calories | ~420 |
| Protein | ~7g |
| Carbs | ~33g |
| Fat | ~29g |
Storage & Make-Ahead
Room temp: Best the same day for crisp layers (up to 1 day covered).
Fridge: Up to 2 days (re-crisp in oven 5–8 minutes at 170°C).
Make-ahead: Prepare almond cream 24 hours ahead and keep chilled.
FAQ
Can I use store-bought puff pastry?
Yes—this recipe is designed for store-bought puff pastry. Just keep it cold and work quickly.
What can I use instead of a fève?
Use a whole almond (still be careful while eating), or skip it entirely and keep it purely decorative.
How do I get a glossy golden top?
Use a thin egg wash, chill 10 minutes, then apply a second thin coat. Avoid pooling egg on the edges.
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