Galette des Rois Recipe
Add a photo
1 of 1 Photo

Galette des Rois

By: ULYBERT  
"This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the 3 Kings visited the Baby Jesus. As part of French tradtion, 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. The person can also choose someone to be their king or queen and can lead the tradtional dance."

Rating: This weblink has been rated 13 times with an average star rating of 4.9 Read Reviews (13)

Rate/Review | 581 people have saved this

Prep Time:
20 Min
Cook Time:
30 Min
Ready In:
50 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 16 servings
 

Ingredients

  • 1/4 cup almond paste
  • 1/4 cup white sugar
  • 3 tablespoons unsalted butter, softened
  • 1 egg
  • 1/4 teaspoon vanilla extract
  • 1/4 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

Directions

  1. 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.
  2. Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
  3. 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.
  4. 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 gallette. Use a knife to make a criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
  5. 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.
  6. 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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 229 | Total Fat: 15.3g | Cholesterol: 32mg

ADVERTISEMENT

 view all reviews »

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2008 by chetyre 
This is a really simple and delicious way to make this cake. If you don't want to spend the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 27, 2008 by ANNSERA 
I think that 1/4 cup of almond paste is way too little. I used an entire roll of almond paste... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 23, 2008 by Christine 
This recipe has a very authentic taste and is SO easy! I used the Pepperridge Farm Puff... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 1, 2006 by SUUNKISSED 
What an excellent recipe! I visisted France last year during the holidays and tried a galette... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 26, 2009 by whatscookinwithkate 
Bonjour, Ulybert - Ja'i etait eleve en France et je cherchais une recette pour une de mes... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 15, 2008 by M. Green 
This is a wonderful, easy recipe. I didn't find it necessary to dust with confectioner's sugar... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 13, 2008 by suchaskirt 
I can't believe how easy this recipe is! Almond paste is not cheap in my grocery store, but... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 22, 2007 by pumi4jes 
Fantastic!!! As good as the french version and easy. I put in a small ceramic toy like the... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 10, 2009 by SNAIL1975 
Wow, wow, wow! I love anything with Almond Paste, but this was absolutley amazing. It looks... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 22, 2008 by mecaroline 
I didn't actually get a chance to taste test this dish because I made it for my daughters'... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?