Galette des Rois (Kings’ Cake) with Almond Frangipane
Why this recipe works
- Crisp pastry layers: Keeping the puff pastry cold helps the butter stay defined, giving the galette better lift and a cleaner flaky texture as it bakes.
- Smooth almond filling: Creaming the butter and sugar before adding almonds and egg creates a thick frangipane that spreads neatly and sets softly inside the pastry.
- Classic finish: Egg glaze, shallow scoring and a small steam hole give the galette its recognisable glossy top while helping the pastry bake evenly.
Get the most out of this recipe
Timing notes
- Chilling matters: The chilling stages help the pastry firm up, keep its shape and rise more evenly in the oven.
- Best serving point: Let the galette cool briefly before slicing so the frangipane can set while the pastry stays crisp.
Texture tips
- For a clean rise: Keep egg wash off the cut pastry edges; glaze on the sides can seal the layers and reduce puffing.
- Avoid trapped steam: Make a small steam hole in the centre and avoid overfilling, so the pastry bakes crisp rather than damp underneath.
Common mistakes
- Butter too firm for the filling: The butter for the frangipane should be softened enough to cream smoothly with the sugar; hard butter can leave the filling uneven.
- Pastry becoming soft: If the pastry turns sticky while shaping, pause and chill it again before sealing and scoring.
Make-ahead tips
- Prepare in stages: The frangipane can be made ahead and chilled until needed, making assembly easier.
- Reheat to refresh: Reheat slices on a baking tray in a 180°C (355°F) oven until hot and crisp.
- Freezer-friendly: Freeze the baked galette well wrapped, then thaw overnight in the fridge before reheating.
Equipment you'll need
Ingredients
Instructions
- Keep the puff pastry cold. Line a baking tray with parchment paper and clear space in the fridge for the assembled galette.
- In a mixing bowl, beat the butter, caster sugar and salt until pale and creamy. Mix in the ground almonds, then beat in 1 egg and the vanilla extract until smooth and thick.
- Lightly beat the remaining egg in a small bowl for glazing. Chill the frangipane for 10 minutes so it spreads neatly.
- On a lightly floured surface, roll the puff pastry and cut two circles, one slightly larger than the other. Place the smaller circle on the lined tray and chill both circles for 5 minutes if the pastry feels soft.
- Spread the frangipane over the smaller circle, leaving a 2 cm border. Brush the border with a little beaten egg, then lay the larger circle on top and press firmly to seal, pushing out any trapped air.
- Brush the top with beaten egg, taking care not to let it drip down the sides, which can stop the pastry rising. Chill the galette for 30 minutes to set the shape and help it bake tall and crisp.
- Heat the oven to 200°C (390°F). Score a decorative pattern on the top with the tip of a knife, keeping the cuts shallow, then make a small steam hole in the centre.
- Bake for 35 to 40 minutes until deeply golden and crisp, rotating the tray halfway through for even colour. Cool for at least 10 minutes before slicing so the filling sets.
Recipe notes
Tips
- For the cleanest rise, keep the pastry cold at every stage and chill again if it starts to feel sticky or soft.
- When glazing, avoid brushing the cut edge of the pastry, as egg on the sides can glue the layers and reduce lift.
- Eggs in the filling are baked through, but if serving to vulnerable groups, use eggs that are fresh and properly stored.
Substitutions
- Replace Vanilla extract with Vanilla bean paste for a more pronounced vanilla flavour.
- Replace Caster sugar with Granulated sugar for a slightly more rustic texture in the frangipane.
Storage
- Refrigerate up to 2 days
- Store in an airtight container in the fridge. Reheat slices on a baking tray in a 180°C (355°F) oven for 8 to 10 minutes until hot and crisp. Freeze well wrapped for up to 1 month; thaw overnight in the fridge, then reheat as above.
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Recipe overview
- Servings: 8 servings
- Yield: galette
- Total time: 1h 50min (35min active)
- Difficulty: Medium
- Cuisine: French
-
Allergens:
Eggs Gluten Milk Tree nuts Wheat
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