Galette des Rois (King Cake)

Galette des Rois (King Cake) – My recipe for Galette des Rois (King Cake) is smaller than the tarts you will find in local French bakeries, which is perfect for two to four people

A Smaller recipe for Traditional Galette des Rois (King Cake)

My recipe for Galette des Rois (King Cake) is smaller than the tarts you will find in local French bakeries. and is easy to make too.

So what is a Galette des Rois (King Cake)? It’s a large (usually) puff pastry tart filled with frangipane paste, that is traditionally eaten on Twelfth Night all over France.

Inside this delectable sweet pie is a “feve” (dried bean) or a “Santon” (saint) – and whovever finds it in their slice of galette is the “king” or “queen” for the night!

All commerical bakerties, and small boulangeries will offer their version of the Galette des Rois complete with a cardboard crown, ready for the newly crowned king or queen of Twelfth Night.

The feve or santons are usually small ceramic figures, such as saints, animals from the nativity or even cartoon characters.

I still have mine, collected over the years from living in SW France, all tucked away in an old Quality Street sweetie tin, with the cardboard crowns as well.

Back to my recipe for Galette des Rois (King Cake) – this is much smaller than the tarts you will buy in French supermarkets and bakeries.

There are only two of us for Twelfth Night this year, so I made a smaller version than is seen in other recipes online, which is perfect for two to four people.

The frangipane paste recipe is a Mary Berry recipe, which I have adapted, and it’s very yellow in these photos, as my eggs had rich orange yolks, but it still tastes divine.

I have posted another King Cake recipe in the past, Twelfth Night, Epiphany and Delicious Bread! King Cake: Rosca de Reyes (Recipe), which is made with a brioche type dough.

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You will see these kind of cakes in the South of France, as well as Spain (and Mexico), traditionally they also have a small little trinket or a dried bean added.

I hope you enjoy today’s recipe – and please do let me know if you make it this year, Karen

More Twelfth Nigtht and Epiphany Recipes

Recipe for Galette des Rois (King Cake)

Galette des Rois (King Cake)

Yield:
6

Prep Time:
20 minutes

Cook Time:
30 minutes

Total Time:
50 minutes

My recipe for Galette des Rois (King Cake) is smaller than the tarts you will find in local French bakeries, and is easy to make too.

So what is a Galette des Rois (King Cake)? It’s a large (usually) puff pastry tart filled with frangipane paste, that is traditionally eaten on Twelfth Night all over France.

Inside this delectable sweet pie is a “feve” (dried bean) or a “Santon (saint) – and whovever finds it in their slice of galette is the “king” or “queen” for the night!

All commerical bakerties, and small boulangeries will offer their version of the Galette des Rois complete with a cardboard crown, ready for the newly crowned king or queen of Twelfth Night.

The feve or santons are usually small ceramic figures, such as saints, animals from the nativity or even cartoon characters.

I still have mine, collected over the years from living in SW France, all tucked away in an old Quality Street sweetie tin, with the cardboard crowns as well.

Back to my recipe for Galette des Rois (King Cake) – this is much smaller than the tarts you will buy in French supermarkets and bakeries.

There are only two of us for Twelfth Night this year, so I made a smaller version than is seen in other recipes online, which is perfect for two to four people.

The frangipane paste recipe is a Mary Berry recipe, which I have adapted, and it’s very yellow in these photos, as my eggs had rich orange yolks, but it still tastes divine.

I have posted another King Cake recipe in the past, Twelfth Night, Epiphany and Delicious Bread! King Cake: Rosca de Reyes (Recipe), which is made with a brioche type dough.

You will see these kind of cakes in the South of France, as well as Spain (and Mexico), traditionally they also have a small little trinket or a dried bean added.

I hope you enjoy today’s recipe for a simple Galette des Rois (King Cake) – and please do let me know if you make it this year, Karen

Ingredients

• 1 x 320g pack of ready rolled puff pastry
• Frangipane:
• 115g (4 oz) soft butter
• 115g (4 oz) caster sugar
• 2 medium eggs, beaten
• 115g (4 oz) ground almonds
• 25g (1 oz) plain flour
• 1 teaspoon almond extract
• Glaze:
• 1 egg, beaten

Instructions

1. Frangipane: Cream the butter and sugar together, then gradually add the beaten eggs (do not worry if it looks curdled at this stage). Scrape down the sides of the bowl with a spatula. Add the ground almonds, flour and almond extract. Process for a few seconds until well incorporated. Leave this mixture in the fridge until required.
2. Pre-heta the oven to 200C/400F/Gas 6. Line a baking tray with greaseproof paper.
3. To assemble the Galette des Rois: Using a large side plate or small dinner plate that is approximately 6″ (15cm) in diameter, stamp out two circles from the puff pastry.
4. Lay one pastry circle on the lined baking tray, **then spoon and spread the frangipane into the middle, leaving a 1″ (2.5cm) border around the outside. Brush the pastry border with beaten egg and place the other pastry circle over the filling.
5. Press around the edge sealing both pastry discs together, you can crimp it for a more attractive finish.
6. Using a sharp knife, score the top of the galette, and then brush beaten egg over the top – be generous as it will give a lovely golden brown finish once baked.
7. Bake in the pre-heated oven for 30 to 35 minutes until it is well risen, and puffed up, as well as a rich golden brown. Remove from the oven and allow to cool before serving in slices.
8. **In step 4 at this stage, you can add a small dried bean or small ceramic trinket into the filling, warn people that there is something added before serving!

Notes

In step 4 above, you can add a small dried bean or small ceramic trinket into the filling, warn people that there is something added before serving!

Store in a cool place after serving, keeps for 3 to 4 days.

Can be frozen before baking – to bake, bake at 180C/360F/Gas 5, from frozen allowing an extra 5 minutes for it to cook.

Nutrition Information

Yield 6

Serving Size 1

Amount Per Serving

Calories 158Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 91mgSodium 61mgCarbohydrates 19gFiber 1gSugar 1gProtein 5g