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A slice of golden, flaky galette des rois is being lifted from the whole pie, revealing a thick, moist almond filling. The pastry sits on a glass plate with intricate designs.
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5 from 1 vote

Galette des Rois Recipe (French Kings Cake)

Classic French King’s Cake (Galette des Rois) made with flaky puff pastry and rich almond frangipane, lightly scented with orange zest and vanilla.
Prep Time25 minutes
Cook Time40 minutes
Chilling Time1 hour
Total Time2 hours 5 minutes
Course: Dessert
Cuisine: French
Keyword: almond
Servings: 12
Calories: 394kcal

Equipment

Ingredients

For the dough:

  • 2 sheets Puff pastry ~500–600 g total
  • 1 Egg beaten with 1 tablespoon water (for egg wash)of

For the filling (frangipane):

  • ⅔ cup Butter softened
  • ¾ cup Sugar
  • 3 Eggs large
  • 1¼ cups + 2 tablespoons Ground almonds
  • 1 teaspoon Vanilla extract
  • Orange zest from one orange
  • Lucky charm bean/almond (read notes)

For the syrup:

  • ¼ cup Water
  • ¼ cup sugar
US Customary - Metric

Instructions

  • Prepare the pastry: On a lightly floured surface, roll out the puff pastry sheets if needed and cut two 9-inch (23 cm) circles. Place them on a baking sheet and refrigerate while preparing the filling.
  • Make the frangipane: In a large bowl, cream the softened butter and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the ground almonds, vanilla extract, and orange zest until fully combined. Transfer the filling to a piping bag (or use a spoon).
  • Assemble: Place one pastry circle on a lined baking sheet. Brush the outer edge with egg wash. Pipe the filling in a spiral, leaving about 1 inch (2.5 cm) border. Press the fève gently into the filling. Top with the second pastry circle and seal the edges well.
  • Chill: Brush the top lightly with egg wash and refrigerate for at least 1 hour (important for clean layers and good rise).
  • Decorate & bake: Preheat oven to 350°F (180°C). Brush the galette with egg wash again. Using the back of a knife, gently score a decorative pattern on top (do not cut through). Bake for 35–40 minutes, until deeply golden and puffed.
  • Finish with syrup (optional): Heat sugar and water until dissolved. Brush the hot galette with syrup for shine. Let cool slightly before serving.

Video

Notes

  • Fève (Lucky Charm): Traditionally, a porcelain fève is used. A dried bean or whole almond works just as well. Always warn guests, especially children, before serving.
  • Pro tips:
    • Chill between steps for the best puff.
    • Don’t overfill, too much frangipane can leak.
    • Always score gently to avoid deflating the pastry.
  • Make Ahead: Assemble and refrigerate the unbaked galette up to 24 hours ahead. Bake straight from the fridge.
  • Storage: Best the day it’s baked. Store at room temperature, loosely covered, for up to 1 day.

Nutrition

Calories: 394kcal | Carbohydrates: 34g | Protein: 5g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 82mg | Sodium: 196mg | Potassium: 47mg | Fiber: 1g | Sugar: 17g | Vitamin A: 395IU | Calcium: 19mg | Iron: 1mg