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: Mar. 24, 2012

A hit amongst my family members. I placed the dessert in a square pan lined with parchment paper. When done i pulled it out of the pan. My familes favorite dessert now.

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Reviewer:

Kenyatta

Reviewed: Feb. 3, 2012

This recipe is absolutely PHENOMENAL! I've made it a few times, and I always receive compliments on it (from French and non-French people alike). It's also very easy to veganize this cake by using vegan butter and replacing the egg with applesauce (which gives it an even better flavor).

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Reviewer:

cmcarnell

Reviewed: Jan. 10, 2012

The almond filling is great, although I did follow the suggestion of another reviewer and used the whole tube of almond paste with a bit of water. Unfortunately, I really am not a fan of puff pastry. I would not make this recipe again unless I can find a way to replicate the denser, tart-like crust of the actual french cake.

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Reviewer:

jbham

Reviewed: Jan. 8, 2012

I live in New Orleans and this surpasses expectations! I make mine in the shape of the square pastry dough so that none of it goes to waste, and then I stick a plastic baby in the bottom after it is out of the oven. Delicious!

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Reviewer:

htiz

Reviewed: Jan. 1, 2012

My husband is French and we lived there for a few years. My in-laws were here for a visit and I was nervous because they're rather picky. I decided to try this recipe and it was a huge success. I would argue that it's even better than some I bought from a boulangerie in Paris. I had to make the almond paste from scratch, but it was much easier than I imagined. Excellent recipe - just make sure you use a good puff pastry. Bon année!

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Reviewer:

SunnyD1006

Reviewed: Jul. 10, 2011

Simply outstanding! I served this warm, although I bet it would taste just as delicious cold. The filling blended so nicely with the puff pastry. It truly melted with each bite. I doubled the almond paste as I wanted to use the remainder of a can I had recently opened and kept everything else the same. A few reviewers mentioned a soggy bottom so I pre-baked mine for 5 minutes (removed after it puffed about an inch and a half and was just beginning to turn golden around the edges). It will flatten immediately, but don't worry it will puff up again once it goes back into the oven! I would not bake any longer than 5 minutes because some of the filling is meant to bake into the layers. I'm tempted to layer some fruit (blueberries) inside next time. Would be great served with ice cream as well. Many thanks for a fabulous recipe!

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Reviewer:

DLD

Cooking Level: Intermediate

Home Town: Glastonbury, Connecticut, USA

Living In: Naples, Florida, USA

Reviewed: Feb. 19, 2011

This was fantastic, fast and easy. I happened to have some almond butter so I just cut down on the butter by one T and it was great.

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2 users found this review helpful

Reviewer:

Lake lady

Cooking Level: Expert

Home Town: Beaumont, Texas, USA

Living In: Montgomery, Texas, USA

Reviewed: Jan. 2, 2011

Super easy and delicious! These are not easy to find in our area, and clearly this recipe will be the solution. I've had these @home and even in the school cafeteria in high school in France, but fresh and warm from the oven is hard to beat. Agree with reviewer Annsera that 1/4 c almond paste might be a bit scanty - I increased it to almost 1/2 c. Also increased cooking time to about 18 minutes for fully baked look. I'm not much of a cook but true to the reviews, this was quite easy to make and the result is attractive and delicious. A huge hit with the family. Now we have time to make more and share with others!

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Reviewer:

smc

Reviewed: Sep. 4, 2010

Very good, but make sure to bake long enough. Even though I added about 10 minutes to bake time, it was still a but doughy. I would disregard the cooking time next time and bake until golden brown on top and bottom.

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6 users found this review helpful

Reviewer:

MARIAM

Cooking Level: Intermediate

Living In: Scarborough, Ontario, Canada

Reviewed: Jun. 12, 2010

Very good!! East to make! I am not a cake baker and not into very sweet desserts! I served it with a couple of scoops of vanilla ice cream. It was a hit!

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2 users found this review helpful