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Sara is an architectural designer turned work-at-home Mom. She lives in New Jersey by way of New England and New York, with her husband and 3 kids under 8. She loves design, being creative, and spending time with family and friends. She loves checking out local businesses and eats and being apart of the local farm to table community. Continue Reading
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This Galette des Rois (King Cake) recipe has a homemade almond crème filling and pre-made puff pastry. It has a crisp, glazed top and a hidden fève in the filling. This "King Cake" is traditionally in France served for epiphany. (12 servings, recipe tutorial video included)
Hi Everyone, we love this easy Galette des Rois (King Cake) recipe!
First off, I want to let you know that this is a non-standard Galette des Rois (King Cake) recipe, it uses store-bought puff pastry, not homemade. It looks and is different from the one you may get from a bakery, which may be taller or have a different edge or filling than this recipe.
I included a step-by-step recipe tutorial video in addition to the recipe card at the end of the post to make this recipe easy to follow.
This version is more crisp and thin than other versions of the recipe, almost like a cookie.
It has only 6 ingredients in the almond filling which can easily be made in the food processor and there are only 15 minutes of baking time.
I have suggestions if you want to make it thicker with more filling and a loftier pastry top in the recipe notes.
According to Wikipedia, Galette Des Rois (King Cake) is:
A king cake, also known as a three king's cake, is a cake associated in many countries with Epiphany. Its form and ingredients are variable, but in most cases, a fève such as a figurine often said to represent the Christ Child, is hidden inside. After the cake is cut, whoever gets the fève wins a prize.
This type of King cake is different from the American version served during Mardi Gras in New Orleans, United States.
Every year, since my husband and I were married, we celebrate Epiphany with my father-in-law, Michel, it's a tradition that he grew up in France, and it's become a tradition that we celebrate with our 3 kids now.
For years, we have had Galette des Rois from local bakeries, and this year, I want to make my own.
I've always wanted to make this recipe since it's a recipe close to our family.
I was amazed at how easy it is to make with your food processor to make the filling and use store-bought puff pastry!
Someday, if I have a puff pastry recipe, I will put it on the blog but for now, store-bought puff pastry works well.
This recipe requires pure vanilla extract and I do have a Homemade Vanilla Extract recipe post if you want to check that out.
I include affiliate links in the recipe card.
Almond Cream (filling)
Cake
A ceramic fève (or dried bean) is hidden in the filling.
If you are lucky enough to find it, you are awarded a gold-colored paper crown (also called a "diadem").
People often save their fèves over the years and I certainly have.
I include photos of my personal collection in this post of fèves from over the years.
There are also vintage fèves that I have sought out to add to my collection.
These fèves are about 1 inch tall.
The above fèves that I bought to use in these photos are newer and here custom-made by a ceramic artist in New Orleans.
You can also use a dried bean, like a fava bean in place of a ceramic fève.
If you are worried about someone choking on the fève, then you can also just place it, symbolically, on the outside of the cake (like the crown fève in the photo).
Here is a list of helpful kitchen tools:
Recipe Attribution
This recipe is inspired by the many Galette des Rois from local bakeries over the years, and also, Traditional French Galette des Rois from The Spruce Eats.
If you make this recipe and like it please give it a rating on the recipe card and let us know in the comments at the end of the post.
Thank you for reading and following along!
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This Galette des Rois (King Cake) recipe has a homemade almond crème filling and pre-made puff pastry. It has a crisp, glazed top and a hidden fève in the filling. This “King Cake” is traditionally in France served for epiphany.
Make-Ahead: You can make the filling ahead of time and refrigerate it in an air-tight container.
To Make a Thicker Cake: Double the amount of filling and don't roll the top puff pastry sheet as flat as the bottom. Make sure to crimp the sides well, so that the extra filling doesn't leak out the sides.
If you are worried about someone choking on the fève, then you can also just place it, symbolically, on the outside of the cake
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Please note that the Calculated Nutrition is an estimate at best.
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Gimlett says
Do yourself a favor: do a google search for galette de rois to see what it is supposed to look like...because what you posted here aint it...
Sara Maniez says
Hello Gimlett, Are you thinking of the King Cake recipe that is served for Mardis Gras? If so, that kind of kind cake is not what this recipe is; And if you are talking about King Cake served in France for Epiphany, which is what this recipe is about, then I am so incredibly sorry that you do not like it. All I wanted to do was share a recipe that we have every year as a family tradition. This one is an easier one to make at home for the home chef than a bakery version of the recipe. Thank you for your comment! Have a wonderful day and thank you for stopping by my recipe site!