Recipe by ULYBERT
"This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the Three Kings visited the Baby Jesus. As part of French tradition, 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 traditional dance."
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unsalted butter, softened
1 (17.25 ounce) package
frozen puff pastry, thawed
dry kidney bean
confectioners' sugar for dusting
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.
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.
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!
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.
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Galette des Rois
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 138
Rated, reviewed, and ready to satisfy your sweet cravings.
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