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Known as the king’s cake, taking its name from three biblical kings, it is a type of cake/galette associated in a number of countries with the festival/celebration of Epiphany, commemorated on January 6th, at the end of the Christmas season, on the 12th day. The French version, galette des rois, what is now flaky puff pastry filled with frangipane, is also called Pithiviers (named after a town, south of Paris, where it is said to have originated). It started roughly 300 years ago, as a dry French bread with sugar on top and a fava-bean (la fève) inside. Now, the cake often has a very small plastic baby (said to represent Baby Jesus) inside, and the person who gets the piece of cake/galette with the baby doll or a trinket becomes king/queen for a day!
I had eaten this delicious galette before, not knowing its name or origin until last year, when I saw two posts by my fellow blogger friends, one by Darya of Tortore (and 2015, here ) and another by Martine of Petite World Citizen. Please check out their posts, which contain a wealth of information about this galette‘s history and varieties it comes in. I marked my calendar to bake one in January 2015. I wanted to use the trinket I happened to get in a slice at a friend’s house. I was delighted when Darya confirmed that the one who gets the trinket has to be the next to make the galette and use the same trinket! I was planning to post it on January 6th, but my oven died 3 days before. To my relief, what used to be a specific galette made for January 6th is now enjoyed starting before Christmas, through the end of January. It meant, I have until end of January to make it! I have a new oven now, and here is my first attempt! And I know, I will be making it again-and-again during the year.
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[Note: For this written recipe, I reduced the quantity of almond cream by a third, based on the result of this galette I made. I found there was too much filling, which not only overpowered the puff-pastry, but also resulted in pillow-like galette.]
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Galette des Rois
Recipe by: Fae’s Twist & Tango (fae-magazine.com)
This galette is made with frangipane filling (a mixture of pastry cream and almond cream). However, it may be made with only almond creme.
INGREDIENTS & DIRECTIONS
• 1 recipe → Pastry Cream
◊ Make pastry cream 3+ hours before making the almond cream, so there is plenty of time for it to chill and harden.
Almond Cream • Crème d’amandes
• 50 g / ½ cup ground or slivered, blanched almonds
• 50 g / ¼ cup granulated sugar
• smidgen salt
• 3 Tbsp unsalted butter at room temperature
• ½ egg, well beaten (the other half is used for egg wash)
◊ If using blanched, slivered almonds, ground them finely with a food-processor. Add the rest of the almond cream ingredients and incorporate well.
– or –
◊ In a medium bowl, combine ground almond, sugar, and salt. Mash in the butter until completely incorporated. Add the beaten-½-egg to the mixture and mix all together.
◊ Mix almond cream and chilled pastry cream to make frangipane. Cover and put in the refrigerator for at least 3 hours and no more than 24 hours to chill and harden. [I made frangipane the night before, poured in lined with parchment-paper, 18cm/7″ round Pyrex, and put it in the freezer. Before assembling, loosened by going though the edges with narrow knife, flipped, removed the lining and placed it in the center of the puff-pastry sheet.]
Pastry
• 450 g / 1 lb box with 2 frozen puff-pastries – Trader Joe’s brand or any, preferably made with real butter
For egg wash
• ½ egg, well beaten, with 1 tsp water or milk
◊ If puff-pastries come frozen in rolls, defrost in refrigerator overnight, or per box’s instructions. Make sure it is ready to be unrolled. After defrosting, flatten the rolled puff-pastry. If any tears need repairing, push your fingers across tears and return to freezer in a flat form (in a tray, well-wrapped) for it to completely harden again. Use store-bought, frozen puff-pastry sheet as is and do not stretch it with rolling-pin.
◊ Line a baking pan with parchment paper (not wax paper).
◊ Also, line a cutting board (which fits in the freezer) with parchment paper, if the frozen pastry does not already come with one.
◊ Place rack on middle oven shelf and preheat to 200°C/400°F.
◊ Store-bought puff pastry tends to become difficult to work with as it warms up. It is important to keep it chilled and work quickly with it. Remove puff-pastry from freezer one at a time. From this point, work quickly, to keep puff-pastry from getting warm/soft (not only does it become difficult to cut, but also, will not produce desired baked finish).
◊ Place first frozen puff-pastry on parchment paper on cutting board. Using a 23cm/9″ cake pan as a template, trace and cut the pastry in a circle. Put the first sheet back in the freezer. Take the second sheet out and repeat the process. Leave them in the freezer for 5 ~10 minutes.
◊ Take both puff-pastry sheets out of the freezer. Place one on the cutting board (bottom layer) and the other on the counter. Spread the frangipane over the center of the bottom puff-pastry layer, leaving 3cm/1″ exposed border. Place the trinket as the fève on the corner of frangipane (as seen in the photo). Brush all around the exposed area with water or the egg-wash. Cover with the top puff-pastry layer and press down to tightly seal the edges together. Brush the galette lightly, evenly with egg-wash over the top only and avoid getting egg-wash on the sides, which will prevent the pastry from rising at the edges. Put the galette back in the freezer for 10 minutes.
◊ Take the galette out and egg-wash again. Next, with the tip of a small, sharp knife, score → designs on the top (be careful not to cut all the way in and tear), and insert the knife into the center to make a ventilation hole (larger than the one I made (as seen in the photo). Using the back of the knife, pull-cut inward, 1cm deep, every 2 cm, all around the circle. While making the pull-cuts, make a dent between each cut with the tip of a finger (see photo). If you wish, make a score mark, so only you know where the trinket is. It may be good to put it back in the freezer again for 10 minutes before baking.
◊ Place the galette on the lined baking pan and bake for 10 minutes on 200°C/400°F. Reduce the heat to 190°C/375°F and continue to bake for another 20~25 minutes or until evenly golden-brown on the top. Place the baked galette on a cooling rack and let it cool completely. Best when served at room temperature.
[Notes:
¹ In French bakeries, a thick syrup or maple syrup is brushed on, hot out of the oven. I have not tried this yet.
² Also, some serve the galette with a gold paper crown on top to crown the ‘king for a day’ winner!
³ Here are two videos, one in English → here and the other from a French bakery, in French → here to see how the professionals make them. Of course, homemade puff-pastry dough is the best. I am improvising here with frozen, store bought.]
~ Bon Appétit! ~
Click on this ↓ photo to see the larger image of my Golden Gate Bridge trinket! Or this↓ photo for details. 
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So, what’s cooking in your kitchen?
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Your galette looks fantastic, der Fae!
Happy, Fun & Culinary 2015! Xxx
What a lovely golden crust..:D
Hello, Welcome and Thank You, Tamara.
Looks so good
Thank you! It really is good too! 😛
Omgsh this looks amazing. Definitely royal approved!
Thanks for sharing your lovely recipe!
MUCH LOVE KAREN
Thank you, Karen.
Wow looks amazing. I know all about Simnel cake for Easter, but never knew there was a cake associated with Epiphany
I learned about it in the last one year too. It is a yummy treat!
Well done Fae, your galette looks beautiful!
Hi Charlotte, Thank you for the encouraging comment.
I had not visited your blog for a while and I noticed that you had posted Apple & Hazelnut Galette this year and one last year Galette des Rois (which I ‘liked’ it but somehow missed on its history aspect). 
Your galettes look beautiful and very very delectable. I am curious what flavor you might post next year. 😛
You did such an amazing job, Fae! Your galette looks really wonderful. Soon or later, I have to try to make one myself!
You are so sweet, dear Francesca. I would love to see how you would add your twist to it. Hide a pretty trinket for Her Majesty, so she can really be granted her royal title! 😀 )))
Absolutely beautiful Fae. What a lovely post.
Thank you Lindy, for your kind comment. I will make even a better one next time. 😀 )))
Your galette turned out beautifully Fae! You really are such a versatile cook… I love that you want to try your hand at so many different cuisines from around the world! Always a joy to read your posts.
You are always too kind to me, Darling Margot! <3 Covering all different kind of cuisines, I guess I never run out of things to make. 😀 )))
Aunty Fae you are SO talented! I need to make time to make this dish, and like 20 others I have bookmarked from your blog!
My Sweetheart, Ani. Thank you dropping by and leaving a lovely comment. When you make any of them, please send me a photo with one line about it so I can add you on ‘Look, I made it!’. <3
I tasted my very first “galette de rois” 2 years ago, when a dear French friend brought me one in occasion of a lunch at my place… I loved it at the first bite! Your version looks absolutely perfect my dear Fae!
Margherita, Plan on making this galette someday. There are so many possibilities of what to put in it. I’d love to see your version too.
What a delicious galette 😀
Happy New Year belatedly my friend!
Cheers
Choc Chip Uru
Happy New Year to you, Sweet Uru. Thank you for stopping by and leaving such a kind/pleasant comment.
Note to self: make this next year’s Epiphany. It looks like a great baking project, and I love the story behind it!
Definitely, Christina!
This looks incredible Fae! Bravo~
I love Galette des Rois and yours looks delicious. I really like the golden gate charm.
Thank you, Maria. I like the trinket too.
Yummy! Did you serve with coffee?
Yes, it was so yummy, Vonnie! I rarely drink coffee (with lots of milk in it that is), but I am a big tea drinker. I have varieties of delicious tea. Drop by for tea sometime! 😀
Thank you.
Hi Fae, thanks for this clear and detailed recipe. I’ll have to try this next time I make homemade puff pastry.
I am certain that the one you’ll make is going to be gorgeous/perfect like the ones pastry chefs make in the French bakeries. The secret to a beautiful success is, using a homemade puff pastry and quality frangipane. Please make one and post it! There are 16 days left in January!
You are too kind as usual, Fae. Your dishes always look picture perfect.
Fae, this is gorgeous. I’d read about this galette on both of their pages and your is stunning. I’ve never seen the inside of one so your photo is perfect. I MUST try one of these. Thanks for reiterating the history because honestly, I had no idea. You really are an amazing pastry chef
Your wares are beautiful enough to start your own bakery.
Amanda, Darling, you are too, too kind to me. Maybe in my next life I would be a pastry chef. We learn a lot form one another, and we pass it on to the others too. 😀 ))) Please do make one and post it in your upgraded, freshened blog. I’ll be looking forward to it.
Beautiful
Thank you very much!
Well Fae this is the third Galette des Rois that has landed in my reader this year, and what I love is that they’re all different based on region of origin. I think this plain version would suit me. I love frangipane!
Probably there would be more posts next year around January 6th, now that more of us have been educated about it. 😀 ))) Variety is always good, and there is something about puff-pasty and fangipane together, which is very pleasing to the palate.
This is so pretty and I’m sure it tastes as delicious as it looks!
Thank you, Nancy. Good enough for a first try. Yes, it tastes very delicious! 😛
Gorgeous!!!
Thank you!
How beautiful Fae! And it must taste so amazing!
Pretty good for a first one.
Yes, it tastes very good. 😛
Hello Dear lovely Fae! Your Galette des Rois looks delicious and I’m so honored to have played a small part in your inspiration to make one this year! Our family went to a French friend’s home on the first Sunday of the month and celebrated with two kinds of galettes. Yummy! We had a lovely time eating the galettes and I was lucky to go home with a trinket! 😉 Sorry to hear about your oven, have a fabulous new year!
Pleasure was all mine, Sweet Martine! I learned from your detailed post and knew I had to make one. Now that you got the trinket, will you be baking one next year? 😀 )))
That looks beautiful!
Thank you, Elaine! It turned out satisfactory for a first one.
Satisfactory??? Looks perfect!
Another work of art, Fae… it’s so beautiful to look at and the flavors sound delicious! Very impressive.
I don’t know about work of art, but for the first one, I’m satisfied. I learned form this one and will make a prettier one next time. Maybe with some fruits in it too! It was delicious. Try to make one with your twist and post it!
It’s beautiful Fae, have never had at least not to my knowledge. It sounds delicious and I love baking the little trinket in the pastry.
Not probably by this name, but it is simply a puff pastry with frangipane. I just love puff pastry with pastry cream and this is glorified with almond cream too. 😛
Beautiful crust.
Thank you, Chris.
Fae, it is an interesting cake and thanks for all the information!
You are welcome!
Looks delicious Fae – much different from Mardis Gras cakes
Yes, and they are both called the king’s cake. I did not know of the Mardi Gras cakes until seeing it when I was investigating about this galette. The galette is very delicious. I have to check out the recipe for Mrrdis Gras cake too.
I hope to post a recipe for New Orleans King Cake; it is bright with purple, green and yellow sprinkles and of course ” a baby” inside
I never knew about your galette so thanks for posting it 
Oh, Yeah! I’ll be looking forward to your post.
I’ve always liked the history of the Galette des Rois..ahah, how cute the thing you put inside 😀
I think this is how people kept life interesting and fun in old days. 😀 I live in the San Francisco Bay Area, so the trinket of the Golden Gate Bridge was quite fun to use.
Lovely! And so much fun.
Thank you, Virginia. It was kind of fun. Busy one, but well worth it.
Great minds think alike Fae :). I made an open-faced galette last night, not nearly as decadent and elaborate as yours, but it was awesome for a cold night. I love the trinket idea, I’d love to grab a piece of yours right now for breakfast
The frangipane filling must have been wonderful.
Take tow pieces, one for tomorrow too.
I like frangipane, and it goes very well in puff pastry. I am sure your galette was decadent too. 😛
It looks yummy! Sorry your oven died–but new oven, yay!
Now that I learned what this galette is all about, I will make yet yummier ones. It took almost a week before I got a new oven. The old one was over 20 years old. I am happy that my landlord decided to get a new one for me, rather than fixing the old one. The new one has larger oven space with extension racks and a few bells and whistles.
Dear Fae, thanks for the kind shout out. Your galette is still quite on time, we are considering making another one next weekend, a Franche-Comté version this time, to honor my boyfriend’s home region. I am glad you liked it so much, and I do hope you will be making it again. Are you going to start collecting trinkets? 😉 My mom has a small collection, but I enjoy the old-fashioned feeling of using a dried bean!
No, I thank you! I hope you will post the Franche-Comté version too. I don’t think I will be collecting trinkets, unless I will get them in my slice. I think using of the bean is very charming.
We made one of these recently. I added some fresh cranberries, orange zest and brandy to jazz it up a little, though I’m sure it would be just as delicious plain! Your looks wonderful. Isn’t it such a satisfying thing to pull out of the oven, all puffed up and golden brown? We ended up making a savoury version using the same idea, So many possibilities!
Karinna, I think it would be wonderful with addition of fruit flavors. I have a Danish braided puff-pastry recipe, which I also posted recipe for the savory version. I agree, so many possibilities.
Your Galette des Rois is just gorgeous, Fae
You are too kind, Linda. For a first one, I was satisfied. But, I will make a better looking one to get your further approval.
So very beautiful! My king cake was lopsided.
Another trick to getting a glaze is to sprinkle powdered sugar on the hot cake and then returned to the oven for a few minutes until the sugar has melted. An easier alternative than making sugar syrup!
Thank you. Yes, I think I saw it in one of the videos and forgot all about it. Thank you for bringing it up. I think it gives a caramelized/candy crunch to it and make it even better. I shall try it next time. Have you posted your cake?
I’ll be posting a picture of that lopsided king cake soon. More importantly, I think I now know where I went wrong!
This looks so good. I love French pastries.
Thank you, Vera. I love French pastries too. And, I love puff pastries.
Looks fabulous Fae. Happy new year!
Thank you very much. Hope we all have a wonderful 2015! <3
Looks great!
Sarah, I just saw your driekoningentaart, far prettier than mine. Thank you for your encouraging comment. 😀 )))
I think yours looks awesome, Fae!