recipe reviews for:

Galette des Rois

“Almond filling is sandwiched between rounds of puff pastry to make a splendid cake with a secret inside. 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.”

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Reviewed: May 25, 2009

Bonjour, Ulybert - Ja'i etait eleve en France et je cherchais une recette pour une de mes patisseries preferee. Une amie francaise m'a donne une recette, sans la pate d'amandes (?) en me disant que s'etait traditionelle. Votre recette est ce que je m'ensouviendrai - Bravo et merci!

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whatscookinwithkate

Cooking Level: Expert

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Reviewed: Feb. 9, 2009

Wow, wow, wow! I love anything with Almond Paste, but this was absolutley amazing. It looks pretty impressive too, which is always a good thing. Can't wait to make it again.

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SNAIL1975

Cooking Level: Intermediate

Home Town: Manchester, New Hampshire, USA

Living In: Concord, New Hampshire, USA

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Reviewed: Nov. 22, 2008

I didn't actually get a chance to taste test this dish because I made it for my daughters' french class, But they all loved it and it has been requested again. I guess i'll have to make one for myself!

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mecaroline

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Reviewed: Apr. 3, 2008

Today is 4/3/08 and I needed to make a french food of some sort for my project, so I picked this....when I finished, it smelled delicious, I'm just sad that I have to share with my classmates:<

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Mousy7

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Reviewed: Mar. 23, 2008

This recipe has a very authentic taste and is SO easy! I used the Pepperridge Farm Puff Pastry Sheets, and the first time that I made this galette, the bottom layer was very doughy, so the next time, I pre-cooked the bottom layer 10-12 minutes at 425 on my stoneware, let it cool, then resumed the rest as described in the original directions... it turned out perfect!

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Christine

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Reviewed: Mar. 15, 2008

This is a wonderful, easy recipe. I didn't find it necessary to dust with confectioner's sugar and put back in the oven for a deep glaze, however; I feel it baked and looked just as well without that.

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M. Green

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Reviewed: Mar. 4, 2008

My girl scout troop made this for their thinking day celebration (ommitting the bean). It was delicious served warm with whipped cream.

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Bry93

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

Fantastic. Served this to my book club the other night and was asked for the recipe. I will be making this again. Also, I followed the advice of a previous reviewer to make my own almond paste and it was quite easy. However, I added too much water before I realized that it had gone from paste to almost soupy, so I just put it through a strainer to get rid of the extra liquid and everything was fine.

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little baker on the prairie

Cooking Level: Intermediate

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Reviewed: Jan. 27, 2008

I think that 1/4 cup of almond paste is way too little. I used an entire roll of almond paste -- twice the amount called for in the recipe -- and that seemed to me to be the correct amount. I also used a bit more sugar and a T of water to make up for the difference in the extra almond paste. Other than the wrong amount of almond paste, it's a good recipe. I would think, though, that it would maybe be better to put on a second egg wash with a good amount of regular sugar rather than the powdered sugar. This way, I think that the gallette would have a shellaced quality and you'd be able to see the criss-cross pattern on its top much better. Easy and impressive cake,though, in spite of my criticism, I'm going to make this again.

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ANNSERA

Cooking Level: Expert

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Reviewed: Jan. 26, 2008

This is a really simple and delicious way to make this cake. If you don't want to spend the $8 dollars to buy a tube of almond paste, you can make your own before hand. To make enough paste for this galette, I mixed together in the food processor: *1/2 cup unsalted slivered baking almonds (until they are finely chopped or close to powder), then add *1/4 powdered sugar *1/4 white sugar *1/4 almond extract *1/8-1/4 cup water (to make consistency of paste). Refrigerate before putting onto cake bottom.

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chetyre

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Issaquah, Washington, USA

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Reviewed: Jan. 13, 2008

I can't believe how easy this recipe is! Almond paste is not cheap in my grocery store, but the cost is so well worth it. The taste is unreal!

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suchaskirt

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Reviewed: Dec. 22, 2007

Fantastic!!! As good as the french version and easy. I put in a small ceramic toy like the ones in rose tea instead of a bean. Don''t forget the crown.

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pumi4jes

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Reviewed: Jan. 1, 2006

What an excellent recipe! I visisted France last year during the holidays and tried a galette des rois there, so I was very pleased to find this recipe. It came out great and tasted as delicious as the one I had in France. Merci beaucoup for this great recipe!

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