Estimated reading time: 8 minutes
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)
Table of contents
Galette des Rois (King Cake)
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.
What makes this Galette des Rois (King Cake) recipe different?
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.
What is Galette des Rois (King Cake)?
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.
Our Family Tradition
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.
Ingredients
I include affiliate links in the recipe card.
Almond Cream (filling)
- 1/2 cup almond flour (almond meal)
- 1/4 cup granulated white sugar
- 1 large egg
- 3 tablespoons unsalted butter (softened)
- 3/4 tablespoon pure vanilla extract
- 1 tablespoon all-purpose flour
Cake
- 17 ounces frozen, store-bought, puff pastry, thawed
- 1 large egg, beaten, for the egg wash on top
- 2 tablespoons powdered sugar
Fèves for Galette des Rois (King 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).
Kitchen Tools
Here is a list of helpful kitchen tools:
- food processor
- 2-cup wet measure
- measuring spoons and cups
- pastry mat or pastry marble
- ruler
- offset spatula
- stiff baking spatula
- flexible baking spatula
- French rolling pin
- pastry brush
- silicone baking mat or parchment paper
- rimmed baking sheet
- round, cardboard cake base
- cake stand
- Chef’s knife for cutting
- airtight cake container, for storage
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.
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Galette des Rois (King Cake)
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.
Ingredients
Almond Cream (filling)
- 1/2 cup almond flour (almond meal)
- 1/4 cup granulated white sugar
- 1 large egg
- 3 tablespoons unsalted butter (softened)
- 3/4 tablespoons pure vanilla extract
- 1 tablespoon all-purpose flour
- 1 dried bean or ceramic fève (not to be eaten)
Cake
- 17 ounces frozen, store-bought, puff pastry, thawed
- 1 large egg, beaten, for the egg wash on top
- 2 tablespoons powdered sugar
Instructions
Almond Crème (filling)
- Gather all the ingredients. Add the flour, sugar, egg, softened butter, vanilla extract, and flour. Blend until it's creamy and smooth.
Assemble the Galette
- Preheat the oven to 425 degrees F. Prepare a rimmed baking sheet by lining it with parchment paper or a silicone baking mat, and set aside. On a lightly floured surface, roll out the puff pastry sheets with a rolling pin. Cut 2 11-inch circles.
- Place the first circle, centered on the prepared baking sheet. Using an offset spatula, spread the almond crème evenly around, leaving 1-inch at the edges. Place a ceramic fève or dried fava bean in the crème.
- Add the top circle on the crème and crimp the edges together, then seal them by pressing the tines of a fork in them. Using a sharp knife or dough scorer, cut a design into the top. Brush the top with egg wash. Bake in the preheated oven for 15 minutes. Take the cake out and dust it with powdered sugar. Return to the oven and bake for another 10-12 minutes. The top should be deep, golden brown, and shiny which cools to a crisp top layer.
- When the cake is done, allow it to cool for 20 minutes to allow that crisp top layer to harden. When you serve it, make sure to let people know to bite in carefully so they don't bite down hard on the hidden fève. Whoever gets the hidden fève gets a golden, paper crown (diadem).
Notes
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
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. #CommissionsEarned #ad
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Premium Fancy Handle Bread Lame with 6 Blades Included by Saint Germain Bakery - Dough Scoring Tool with Authentic Leather Protective Cover -
Astérix - Intermarché - Galette des rois 1997 - lot des 12 fèves Astérix + prospectus
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Gold Foil Paper Party Crown Hats (3.3 x 3 Inches, 48-Pack)
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Religious Gifts Jesus Christ Child Figurine 1 3/4 Inch Plastic Baby for Nativity Set or Kings Cake, Pack of 3
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Wilton Show-N-Serve 12-Inch Lace Doily Cake Circles, 8-Count - Round Cake Boards
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Berglander Gold Teaspoons, Stainless Steel Tea Spoon Set Dessert Spoons Silverware With Titanium Gold Plating 6.5 Inches Pack of 6
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Victorinox Fibrox Pro Chef's Knife, 8-Inch Chef's FFP
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Icing Spatula, 7.5" - 10.8" - 12.8" Offset Cake Spatula Set with Wooden Handle by 1Easylife, Professional Stainless Steel Cake Decorating Spatulas (4"-6"-8" Blade)
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Libbey Selene Glass Cake Stand with Dome
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Cakewalk 6466 Melamine Cake Cupcake Stand, Home Decor, Accessory, One Size, Yellow
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5x Pizza Pie Server Cake Holder Transfer Triangular Spade Spatula for Cake Baking Wood Wooden Handle Shovel Stainless Steel
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Oxo Good Grips 3-piece Silicone Spatula Set
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OXO Good Grips Silicone Basting & Pastry Brush - Large
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Homeries Marble Pastry Board (20 x 16 Inches) - Marble Serving Tray for Cheese, Pastries, Bread - Large White Fancy Marble Slab for Cake Display Marble – Sleek Design & Non Slip Rubber Feet
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Ateco 20175 French Rolling Pin,20-Inch, Solid Maple Wood, Made in Canada
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Non-slip Silicone Pastry Mat Extra Large with Measurements 28''By 20'' for Silicone Baking Mat, Counter Mat, Dough Rolling Mat,Oven Liner,Fondant/Pie Crust Mat By Folksy Super Kitchen (2028, red)
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Silpat AE420295-07 Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-5/8-Inch x 16-1/2-Inch (2 pack)
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AmazonBasics Silicone Baking Mat Sheet, Set of 2
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If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
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Cuisinart DFP-14BCNY 14-Cup Food Processor, Brushed Stainless Steel
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WIlton Cake Carrier and Server with Locking Lid
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Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Pyrex Prepware 2-Cup Glass Measuring Cup
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 339Total Fat: 22gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 54mgSodium: 120mgCarbohydrates: 29gFiber: 2gSugar: 6gProtein: 7g
Please note that the Calculated Nutrition is an estimate at best.
- First published: 3/27/2021
- Updated & republished: 1/8/2023
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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…
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!