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+ servings
45 degree shot of the finished galette des rois to show the design.

Galette des Rois (French King Cake)

Callan Wenner | The Cozy Plum
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.
5 from 1 vote
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
 

  • If making your own pastry, follow my recipe to make two sheets of Rough Puff Pastry. If using store-bought puff pastry, follow package instructions to thaw.
  • Roll the rough puff pastry out until it’s between ⅛” thick and cut out two 8” or 9” circles.
  • To do this, lightly four the rim of the 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.
  • 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.
  • Place both circles on a sheet pan lined with parchment paper and set in the refrigerator while you make the almond filling.
  • 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!).
  • 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.
  • 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.
  • 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.
  • 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).
  • Place in the refrigerator for 10 minutes. Add another round of egg wash, and rest in the refrigerator for another 10 minutes.
  • While the dough is chilling for the second time, preheat the oven to 425°F/218℃.
  • 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.
  • Reduce the oven to 400℉/205℃, then bake for 30-40 minutes until the pastry has risen and become a deep golden brown.
  • Slice and serve warm or at room temperature.

Notes

Follow my 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 Joes and Whole Foods sells this. It does make a difference in flavor!

Nutrition

Calories: 532kcalCarbohydrates: 41gProtein: 8gFat: 38gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 1gCholesterol: 67mgSodium: 235mgPotassium: 51mgFiber: 2gSugar: 12gVitamin A: 325IUCalcium: 37mgIron: 2mg
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