Galette des Rois

This is quite possibly one of the very few uber traditional cakes I do every year. Traditionally you should only eat it in the first 2 weeks of January, but nowadays you can buy it in the shops in France from September till February.

Since I’ve left France some ten years ago, I’ve always made a point to bake it from scratch every year. We usually go to France around Christmas so I get a fève which is a little token you put into the galette’s frangipane that is meant to be hidden and who ever finds it is the King or Queen for the day, but we didn’t this year so there’s no token. I can already hear my husband saying that I didn’t put one in because he always gets it and that annoys the heck out of me, but it really is because I didn’t get one this year.

Anyhow here’s how to make one.

First you need:
500g of puff pastry ( or 2 ready made sheets of puff pastry)
125g of unsalted butter, soft
70g of caster sugar
75g of ground almonds
3 egg yolks
1 egg
1 dessert spoon of cherry liquor (kirsch is great, I’m using a Portuguese cherry liquor called Ginja )
1/2 a teaspoon of almonds extract
1 token if you have one


Once you have all that ready, preheat the oven at 200•C.
Now you have 2 options, you can either do it the traditional way (like I do) or you can be a bit more modern (like I do too sometimes)

Option one is using a flat tray option two is using a tart mould. Both work do it’s up to you.

Whichever portion you choose you must lightly grease your tray/mould or use a silicon may (that’s what I did)

Put half of your puff party on it making a neat circle of 25cm diameter.

Now in a bowl, whisk the butter and the sugar until it gets creamy and white


Then add the ground almonds, 3 egg yolks, the cherry liquor and the almond extract, them whisk it all together





When you’re done, if you have a token, add it to your almondy mix, then pour it onto your puff pastry leaving a 1cm margin


Once you’ve done that, beat the last egg you’ve hot left, then with a brush, ‘paint’ that eggy thing around the edge of your pastry, then add the other half of your pastry (which you’ll have filled into a circle)



Once you’ve done that you must press the ends together to seal the 2 pastries together and then you need to lightly score the top of the pastry. Just don’t cut through it completely or the puff pastry won’t rise. I did little rounds thing and of course I added my moustache. You can be as creative as you like, there’s no right or wrong, it’ll still taste awesome no matter what you do.


Then you paint the top of the pie with the eggy mix again do it’ll come out all golden and lovely.

Once you’ve done that, you pop your galette in the preheated oven for 30-35min or until it’s golden brown and has risen.

And voila


Bon appétit!