Flaky French King Cake with Homemade Rough Puff Pastry

The Galette des Rois, affectionately known as King Cake, stands as a crowning jewel in French patisserie. This exquisite flaky puff pastry dessert, traditionally filled with a rich almond cream, is a seasonal delight, most notably enjoyed during Epiphany. Imagine layers upon layers of golden, crisp, and buttery pastry enveloping a tender, aromatic frangipane filling. This recipe empowers you to create this bakery-quality masterpiece right in your own kitchen, offering an unparalleled experience for any pastry enthusiast.

There’s an undeniable magic in a perfectly baked pastry – that satisfying crunch as you break through delicate layers, followed by a burst of creamy, flavorful filling. Our homemade Galette des Rois promises just that, and more. It’s a celebration of texture and taste, from the irresistibly crisp exterior to the moist, subtly sweet almond heart. While its appearance suggests a complex endeavor, you’ll be surprised at how accessible this recipe is, transforming humble ingredients into a truly magnificent treat.

Serving this French King Cake warm enhances its comforting qualities, making it utterly irresistible. Its simple ingredient list belies the profound depth of flavor and elegant presentation it achieves, guaranteeing it will be a show-stopping centerpiece for any gathering. Whether you are a seasoned baker or new to the world of French pastries, this detailed guide will lead you to a triumphant bake.

This recipe particularly shines when crafted with a high-quality puff pastry. We highly recommend using a homemade rough puff pastry for its superior flakiness and flavor, and we’ve provided a comprehensive, step-by-step guide to help you master it. For those who prefer a visual aid, a real-time video tutorial is also available to walk you through the process of creating the perfect rough puff pastry. The effort invested in a homemade pastry truly elevates the final result of your Galette des Rois.

Should you fall in love with the luscious almond filling, also known as frangipane, you’ll be delighted to explore other recipes featuring this delightful component. Consider trying our Summer Fruit Tart with Frangipane or the equally delicious Peach Frangipane Galette, which offers a wonderful seasonal twist. Beyond the pastry itself, a printable template for the traditional decorative scoring is included, though your creativity is the only limit to the designs you can achieve.

The Regal History of Galette des Rois: A French Tradition

The Galette des Rois, or King Cake, is steeped in rich history, tracing its origins back to 14th-century France. This beloved pastry is traditionally enjoyed throughout January, marking the celebration of Epiphany, a Christian feast commemorating the visit of the Three Kings, or Magi, to the infant Jesus. This tradition extends beyond a mere dessert; it’s a cultural phenomenon that brings families and friends together for a joyous occasion.

While the flaky puff pastry version with almond cream, as featured in this recipe, is iconic, it’s fascinating to note the regional variations of King Cake found across France and beyond. In some southern regions of France, a brioche-like, yeasted cake, often adorned with candied fruits, is preferred. Further afield, in New Orleans, the King Cake takes on vibrant colors, reflecting its unique Mardi Gras association. Each type, whether flaky, yeasted, or even a simpler shortbread version, carries the spirit of the Epiphany celebration in its own distinctive way.

The serving of Galette des Rois is an event in itself, often accompanied by a playful ritual. The cake is traditionally sliced and distributed among guests, with an additional slice reserved for a surprise visitor or an unexpected passer-by, embodying a spirit of hospitality and generosity. The true magic, however, lies within the filling: a tiny ceramic or porcelain figurine, known as a “fève,” is hidden inside. The lucky individual whose slice contains the fève is crowned “King for the Day,” receiving a paper crown (often provided when purchased from a patisserie) and the honor of hosting the next Galette des Rois celebration. If a fève isn’t available, a whole almond makes a charming and equally traditional substitute.

To delve deeper into the fascinating origins and cultural significance of this delightful dessert, you can explore more about the history of the Galette des Rois.

Essential Ingredient Notes for the Perfect Galette des Rois

Crafting a truly exceptional Galette des Rois begins with selecting the right ingredients. Here’s a closer look at what you’ll need and why each component plays a crucial role:

• Rough Puff Pastry or High-Quality Store-Bought Puff Pastry: The foundation of this pastry is its flaky layers. For an unparalleled experience, consider making your own rough puff pastry using just butter and flour. If opting for convenience, always choose an all-butter store-bought puff pastry for the best flavor and texture. Margarine-based alternatives simply won’t yield the same rich, buttery layers.
• Unsalted Butter: This is a key ingredient for both the pastry and the frangipane. Using unsalted butter allows you to control the overall saltiness of the dessert. Ensure it’s at room temperature for the filling, as this will help it cream smoothly with the sugar.
• Powdered Sugar (Confectioners’ Sugar): Its fine texture ensures a smooth, lump-free almond cream, dissolving effortlessly into the butter.
• Almond Flour: The star of the frangipane, finely ground almond flour provides that characteristic nutty flavor and tender, cake-like texture. Ensure it’s finely ground for a silky-smooth filling.
• All-Purpose Flour: A small amount is added to the frangipane to help bind the filling and give it structure.
• Eggs: Eggs are vital for both the frangipane and the beautiful golden finish. You’ll need one whole egg for the almond filling, contributing to its richness and binding qualities. Additionally, one egg yolk is reserved for the egg wash, which imparts a deep, glossy, professional sheen to the baked pastry.
• Vanilla and Almond Extracts: These extracts enhance the natural almond flavor of the frangipane. A good quality almond extract amplifies the nutty notes, while vanilla adds a warm, aromatic depth that balances the richness.

Necessary Tools for Baking Galette des Rois

Having the right tools at hand can make the baking process much smoother and more enjoyable. Here’s a list of essential equipment for your Galette des Rois:

• Rolling Pin: Essential for rolling out your puff pastry evenly and thinly. A good quality rolling pin ensures consistent thickness, which is key for successful layers.
• Stand or Hand Mixer: While the almond filling can be mixed by hand, a stand mixer with a paddle attachment or a hand mixer will make creaming the butter and sugar significantly easier and more efficient, ensuring a perfectly smooth frangipane.
• Bowl or Pastry Ring (8-9 inches in diameter): This is used as a guide to cut perfectly round pastry circles. Consistency in size ensures even baking and a beautiful final presentation.
• Sharp Paring Knife: Crucial for precisely cutting the pastry circles and, more importantly, for delicately scoring the intricate designs on top without piercing through to the filling.
• Pastry Brush: A soft-bristled pastry brush is ideal for applying the egg wash. Unlike silicone brushes, natural bristles allow for a more even and gentle application, which is crucial for achieving a uniform golden crust without disrupting the delicate pastry layers.
• Parchment Paper & Baking Sheet: Parchment paper prevents sticking and aids in easy transfer, while a sturdy baking sheet ensures even heat distribution for optimal baking.
• Toothpick: Used for creating small ventilation holes in the top pastry layer, allowing steam to escape during baking and preventing the pastry from puffing up unevenly or bursting.

Achieving the Ultimate Flaky Pastry: Expert Tips for Success

The hallmark of an exceptional Galette des Rois is its magnificent layers. Achieving that signature crunch and airy flakiness requires attention to detail. Follow these expert tips for a truly successful and impressive pastry:

• Handle Edges with Care: Once your pastry circles are cut, resist the urge to touch the raw edges. Pressing or sealing them can inadvertently fuse the layers, hindering the pastry’s ability to rise and create those beautiful, distinct flakes during baking.
• Precision with Egg Wash: When applying the egg wash, be meticulous. Ensure it only covers the top surface of the pastry, avoiding the sides. Any egg wash that drips down the edges will seal the layers together, preventing them from puffing up and separating, which is essential for flakiness.
• Assemble Directly on the Baking Sheet: To minimize handling and prevent potential tears or distortions, assemble your Galette des Rois directly on the parchment-lined baking sheet. This eliminates the need for a precarious transfer, which can compromise the integrity of the pastry and filling.
• Score Lightly: The decorative scoring on the top of the pastry adds to its visual appeal, but it’s crucial to score very lightly. You only want to scratch the surface; piercing through the top layer of pastry will create an escape route for the almond filling, causing it to bake out and dry the pastry.
• Thorough Chilling is Key: Before baking, ensure your assembled Galette des Rois is thoroughly chilled. This allows the butter within the pastry to firm up, preventing it from melting too quickly in the oven. Cold butter creates steam as it bakes, which is what separates the pastry layers, resulting in maximum rise and flakiness.

Step-by-Step Guide: Crafting Your Own Galette des Rois

Follow these detailed steps to create a show-stopping Galette des Rois:

STEP 1: Prepare the Pastry Rounds

Begin by rolling out each sheet of your rough puff pastry to an even thickness of about ⅛ inch. Using an 8 or 9-inch round object, such as a cake pan or bowl, as a guide, carefully cut out two perfect circles with a sharp paring knife. Gently transfer one of these circles to a parchment-lined baking sheet; this will form the bottom layer of your galette. For the second circle, which will be the top layer, slightly enlarge it by gently rolling it twice in one direction, then rotating it 90 degrees and rolling it twice again. This subtle increase in size ensures it comfortably covers the almond cream, preventing any gaps when sealed.

STEP 2: Craft the Almond Filling (Frangipane)

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), cream together the softened unsalted butter and powdered sugar until light and fluffy, usually about one minute. Next, incorporate the almond flour, all-purpose flour, salt, almond extract, and vanilla extract. Mix on low speed until all ingredients are just combined. Finally, add the large egg and continue mixing on medium-low until the egg is fully incorporated and the mixture is smooth. For easier assembly, transfer this rich almond filling to a piping bag or a sturdy zip-top bag.

Note: No mixer? No problem! This filling can also be prepared by hand using a wooden spoon and a bit of vigorous stirring. Aim for the smoothest possible consistency.

Carefully remove the bottom pastry round from the refrigerator. Pipe the almond filling onto it in a spiral pattern, starting from the center and working outwards, ensuring you leave a clear one-inch border around the edge. For extra richness and height, pipe a second, smaller coil of filling on top, concentrating it towards the center to create a mounded effect. This is the moment to traditionally embed a “fève” (a small figurine) or a whole almond into the filling, if you are following the custom.

Using a pastry brush or even your fingertip, lightly moisten the exposed pastry border with a small amount of water. Be careful not to let any water spill over the very edges, as this could impede the pastry’s flakiness.

Assembling the Pastry for a Flawless Finish

STEP 3: Seal and Decorate

Gently retrieve the slightly larger top pastry round. Carefully center it over the almond cream mound and the bottom pastry. Delicately pull and adjust any areas of the top dough that need to expand to cover the filling completely. Then, using your hands, gently smooth downwards over the mound of filling, pressing firmly along the one-inch border to seal the two pastry pieces together. It’s important to press down thoroughly to remove any trapped air, but be careful not to press down on the very outer edge, as this can impede the layers from rising. For an elegant decorative touch, use the back of a butter knife to create shallow indents along the sealed sides of the pastry, about 1 inch apart. This simple technique adds a professional finish.

Prepare your egg wash by whisking one egg yolk with a small splash of water until well combined. Using a pastry brush, apply a generous, even layer of this egg wash over the entire top and border of the assembled pastry. Exercise extreme caution to prevent any egg wash from running down the sides, as this will glue the delicate layers together and prevent them from rising beautifully during baking. Immediately transfer the galette to the refrigerator for 10 minutes to chill. After this initial chill, apply a second, equally careful layer of egg wash, and return the pastry to the refrigerator for a final 10-minute chill. This double egg wash and chilling technique contributes significantly to the galette’s rich golden color and crisp texture.

Hot tip: If, at any point, you accidentally press too hard and seal the outer edges, use the tip of a sharp paring knife to carefully re-cut the area, gently separating the layers where possible. This can help preserve the flakiness.

STEP 4: Score and Vent

While the dough is chilling for the second time, preheat your oven to 425°F (218°C). Once removed from the refrigerator, use the very tip of a sharp paring knife to lightly score your desired decorative design onto the top surface of the pastry. Remember, you only want to scratch the top layer; do not press deeply enough to pierce through to the almond filling. Piercing too deep will cause the filling to seep out during baking, compromising the structure and appearance of your galette. Finally, using a toothpick, pierce 5-6 small holes through the top of the dough, extending down to the filling. These vents are crucial for allowing steam to escape, which prevents the pastry from becoming soggy and ensures a beautifully even rise.

STEP 5: Bake and Serve

Reduce the oven temperature to 400°F (205°C). Carefully place the prepared Galette des Rois into the preheated oven and bake for 30-40 minutes. The baking time may vary slightly depending on your oven, so keep an eye on it until the pastry is deeply golden brown, beautifully puffed, and the filling is set. Once baked, remove the galette from the oven and allow it to cool on the baking sheet for 15-20 minutes. This resting period allows the filling to set further and the pastry to firm up. Finally, transfer the slightly cooled galette to a serving plate and slice it into wedges using a serrated knife. For the most delightful experience, serve your homemade Galette des Rois warm, allowing the buttery layers and fragrant almond cream to truly shine.

Galette des Rois Design Inspiration

The intricate designs scored into the top of a Galette des Rois are a signature element of this classic pastry. While the artistic possibilities are endless, a traditional swirl or sunburst pattern is often favored. We’ve provided a printable template to help you recreate the elegant design featured in our photos, guiding your hand for precise and beautiful scoring.

For those seeking to explore more creative avenues, there is a wealth of Galette des Rois design inspiration available online. From simple geometric patterns to more elaborate floral motifs, the scoring allows you to personalize your King Cake, making each one a unique work of edible art.

Delicious Galette des Rois Variations

While the classic almond cream or frangipane filling remains a timeless favorite, the versatility of the Galette des Rois allows for delightful variations to suit different tastes and seasons. Beyond the traditional, you can explore other delicious flavor profiles:

• Chocolate Almond Filling: A rich and indulgent twist, combining the nutty almond cream with decadent chocolate.
• Fruit Fillings: Incorporate seasonal fruits like apples, pears, or even berries. These can be cooked down with a hint of spice or combined with a lighter cream to complement the pastry. Peach and pear frangipane galettes are particularly popular.
• Other Nut Fillings: Experiment with hazelnut or pistachio frangipane for a different nutty aroma.

You can also adapt this recipe to create individual-sized galettes. A 4-inch circle is an excellent size for personal portions, perfect for elegant dinner parties or a charming breakfast treat. These smaller versions offer all the flaky goodness and rich filling in a more manageable format.

Storing Your Galette des Rois

To preserve the deliciousness of your baked Galette des Rois, store it at room temperature for up to three days. For optimal freshness after the first day, lightly wrap the pastry in aluminum foil. If you wish to restore its crispness and warmth, simply reheat the pastry in a 400°F (205°C) oven for 3-5 minutes before serving.

Freezing Instructions for Galette des Rois

For those who love to plan ahead or wish to enjoy Galette des Rois beyond the Epiphany season, it can be frozen successfully before baking. Once the galette has been fully assembled (but prior to applying the egg wash or scoring any designs), place it in the freezer for about 30 minutes to flash freeze. This initial freezing prevents the layers from sticking together and helps the pastry maintain its shape.

After flash freezing, wrap the galette tightly in several layers of plastic wrap, ensuring it is completely airtight. Then, place it into a large zip-top freezer bag or an airtight container. It can be stored in the freezer for up to three months without compromising quality. When you’re ready to bake, thaw the frozen galette overnight in the refrigerator. Once thawed, proceed with the egg wash application and decorative scoring as instructed in the recipe, then bake according to the regular baking directions.

Frequently Asked Questions About Galette des Rois

Other Pastry Recipes to Explore

If you enjoyed crafting this classic French pastry, you might also love these other delightful recipes:

• Fruit & Cream Cheese Puff Pastry Danish: A perfect breakfast or brunch treat with a creamy, fruity filling.
• Peach Frangipane Galette: Another wonderful frangipane-filled option, especially delicious with fresh peaches or pears.
• Summer Fruit Tart: A vibrant and fresh dessert featuring seasonal fruits atop a rich frangipane base.

We love seeing your culinary creations! If you made this recipe, please tag us on Instagram or Facebook and consider leaving a star rating below. For more delicious inspiration, be sure to follow us on Pinterest.

Recipe: Galette des Rois (French King Cake)

Galette des Rois (French King Cake)

Callan Wenner

Galette des Rois, also known as King Cake, is a traditional flaky puff pastry treat filled with almond cream and covered in elaborate designs. Celebrated during Epiphany, this recipe is made completely from scratch and is the BEST type of pastry to enjoy.

Overall Rating: 5 out of 5 stars from 7 votes

Print Recipe
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Prep Time: 1 hr

Cook Time: 30 mins

Total Time: 1 hr 30 mins

Course: Breakfast, Dessert, Snack

Cuisine: French

Servings: 8

Calories: 532 kcal

Equipment

• Stand mixer or hand mixer
• Rolling Pin
• 8-9″ bowl or round object
• Sharp paring knife
• Pastry brush
• Toothpick

Ingredients

• 2 sheets rough puff pastry or store bought puff pastry
• 6 tablespoons unsalted butter room temperature (85g)
• ¾ cup powdered sugar (90g)
• ¾ cup finely ground almond flour (70g)
• 1 tablespoon all-purpose flour
• ¼ teaspoon kosher salt
• 1 teaspoon almond extract
• 1 teaspoon vanilla paste or extract
• 1 large egg room temperature
• 1 egg yolk for egg wash

Instructions

1. If making your own pastry, follow our recipe to make two sheets of Rough Puff Pastry. If using store-bought puff pastry, follow package instructions to thaw.
2. Roll the rough puff pastry out until it’s between ⅛” thick and cut out two 8” or 9” circles.
3. To do this, lightly flour the rim of an appropriate sized cake pan or bowl and place on the dough. You can also cut out a circle from paper to use as a stencil. Using a sharp paring knife, cut out the pastry circle by running it the whole way around the edge of the bowl. Repeat the process again with the remaining dough so there are two circles.
4. Take one circle and gently roll again two times one way, and two times the other way to make this circle slightly larger. This will be the top circle, and helps to make sure the pastry edges meet once placed on top of the filling.
5. Place both circles on a sheet pan lined with parchment paper and set in the refrigerator while you make the almond filling.
6. In a stand mixer fitted with the paddle attachment (or with a hand mixer), beat the butter and powdered sugar together for about one minute. Add the almond flour, all purpose flour, and salt and mix on low until combined. Add the almond extract, vanilla, and one egg and mix on medium low until the egg is fully incorporated. You can also do this by hand with a wooden spoon, just try to combine it as thoroughly as possible (use a little elbow grease!).
7. Remove the dough from the refrigerator and pipe or spread the almond filling on the smaller circle (the bottom), keeping a 1” border. If piping, pipe a full coil inside the border, then a smaller diameter coil on top. If spreading, keep the almond filling mounded in the middle.
8. Brush a small amount of water around the filling the whole way to the edges (but not over). Add the top piece and firmly press down along the border to seal the pieces of rough puff together. Press the whole way in to the filling, then gently flatten out the top by smoothing your hand overtop.
9. Using the back of a butter knife (or the mouth of a spoon) with the tip touching the pan, gently press the knife against the edge towards the center to create a small indent. Continue this the whole way around the dough, 1” apart.
10. Separate one egg and whisk the yolk together with a small splash of water. Brush the yolk all over the top and border of the pastry, careful not to get any of the egg wash along the sides (or else the flaky edges will be lost).
11. Place in the refrigerator for 10 minutes. Add another round of egg wash, and rest in the refrigerator for another 10 minutes.
12. While the dough is chilling for the second time, preheat the oven to 425°F/218℃.
13. Remove the dough and lightly score a design into the top piece of dough, taking care not to pierce through the dough. Using the knife or a toothpick, poke about 5-6 holes through the top of the dough to allow steam to escape.
14. Reduce the oven to 400℉/205℃, then bake for 30-40 minutes until the pastry has risen and become a deep golden brown.
15. Slice and serve warm or at room temperature.

Notes

• Follow our recipe for homemade rough puff pastry to make your own flaky pastry.
• Store at room temperature for 3 days.
• A serrated knife is best to serve this pastry.
• If using store bought pastry, look for a puff pastry with butter. Trader Joe’s and Whole Foods sell this, and it makes a significant difference in flavor!

Tried this recipe? Let us know how it was!