Galette des Rois – How to Make the Classic French King’s Cake

If you’ve ever wondered why the French celebrate Epiphany with a round, buttery pastry, you’re about to find out. The Galette des Rois, or king’s cake, is a puff‑pastry tart filled with almond cream, and it’s as easy to bake at home as it is delicious. This guide gives you the exact ingredients, a step‑by‑step method, and a few tricks to keep the crust flaky and the filling smooth.

Ingredients You’ll Need

Gather these items before you start. You only need a few pantry staples, so the list stays short and affordable:

• 2 sheets of frozen puff pastry (about 275 g each), thawed
• 100 g unsalted butter, softened
• 100 g granulated sugar
• 2 large eggs, plus 1 egg yolk for glazing
• 100 g almond flour (or finely ground almonds)
• 2 tbsp all‑purpose flour
• 1 tsp pure vanilla extract
• A pinch of salt
• A small plastic or wooden figurine (the “fève”) – optional but traditional

All the ingredients are easy to find at a regular supermarket. If you can’t get almond flour, grind whole almonds in a food processor until fine.

Step‑by‑Step Baking Guide

1. Make the almond cream (frangipane). In a bowl, cream the butter with the sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond flour, regular flour, vanilla, and salt. The mixture should be smooth, not gritty.

2. Prepare the pastry. Lay one sheet of puff pastry on a parchment‑lined baking tray. Use a rolling pin to flatten it slightly if it looks too thick. Spread the almond cream over the pastry, leaving a 2‑cm border around the edge. If you’re using a fève, tuck it under the cream now.

3. Top with the second sheet. Place the second puff pastry sheet on top. Press the edges together gently with your fingers, then seal them by crimping with the back of a fork. This creates a decorative border and keeps the filling inside.

4. Decorate and glaze. Lightly beat the extra egg yolk with a splash of water. Brush the top of the galette with this glaze – it will turn golden brown in the oven. With the tip of a knife, draw a simple pattern (like a spiral or leaf) on the surface; this helps the pastry rise evenly.

5. Bake. Preheat the oven to 200 °C (390 °F). Bake the galette for 20‑25 minutes, until the pastry is puffed and deep golden. If the top browns too quickly, cover it loosely with foil for the last few minutes.

6. Cool and serve. Let the cake rest for 10‑15 minutes before cutting. The galette is traditionally shared with family or friends; the person who finds the fève in their slice is crowned king or queen for the day.

Tips for success: keep the puff pastry cold until it goes into the oven – this gives the layers that iconic flakiness. If the almond cream looks too runny, add a teaspoon more flour. And don’t skip the glaze; it makes the galette look as good as it tastes.

Now you have everything you need to bake a Galette des Rois that tastes like it came from a Parisian bakery. Enjoy the crisp crust, the sweet almond filling, and the fun of the hidden fève. Happy baking and bonne fête des rois!