Go Back

Traditional French King Cake (Galette des Rois)

This Traditional French King Cake (Galette des Rois) features a flaky crust filled with almond frangipane, perfect for festive celebrations or indulgent desserts.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings: 8 slices
Course: Dessert, Snack
Cuisine: French
Calories: 350
Ingredients Method Notes

Ingredients
  

For the galette
  • 2 sheets puff pastry, thawed Use all-butter pastry for a flakier crust.
  • 1 cup almond meal (finely ground almonds) Swap with hazelnut meal for a deeper flavor.
  • 1/2 cup granulated sugar Coconut sugar can be used for a caramel note.
  • 1/4 cup unsalted butter, softened Browned butter adds a warm, nutty aroma.
  • 2 large eggs Plus 1 beaten egg for egg wash.
  • 1 teaspoon pure vanilla extract Alternatively, use 1 tablespoon orange blossom water.
  • 2 tablespoons milk or cream Helps smooth the frangipane.
  • 1 small lemon, zest Optional, brightens the almond flavor.
  • Powdered sugar for dusting

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment.
  2. Make the frangipane: cream the softened butter and granulated sugar in a bowl until pale and airy.
  3. Add one egg, vanilla, milk, and lemon zest; beat until combined.
  4. Fold in the almond meal until a smooth paste forms.
  5. Roll out one sheet of puff pastry on a lightly floured surface to a 10-inch circle.
  6. Transfer the rolled pastry to the prepared baking sheet and spread the frangipane onto the pastry, leaving a 1-inch border.
  7. If using, gently press the fève or almond into the frangipane off-center.
  8. Brush the border with the beaten egg.
  9. Roll the second pastry sheet into a 10-inch circle and place it over the filling.
  10. Press the edges together and crimp with a fork, then chill for 10 minutes.
Baking
  1. Brush the top with the remaining beaten egg for a golden finish.
  2. Score the top decoratively without cutting through the filling.
  3. Sprinkle with granulated sugar for sparkle.
  4. Bake for 30 to 35 minutes until puffed and golden.
  5. Let cool on a rack for 10 minutes, then dust with powdered sugar.
  6. Slice with a sharp knife and serve warm or at room temperature.

Notes

Store leftovers in an airtight container for up to 2 days. Reheat individual slices in a 350°F oven for 8 to 10 minutes.