Galette des rois is the kind of dessert that doesn’t need to shout. Instead, it wins you over with quiet confidence. One look at its golden, glossy top tells you it’s special. And then, one bite confirms it.
It’s simple in the best way: crisp, buttery puff pastry wrapped around a smooth almond filling. However, that simplicity is exactly why it feels so refined. There’s nothing to hide behind—just technique, balance, and flavor.
What is galette des rois?
At its heart, galette des rois is a French puff pastry cake filled with almond frangipane. Traditionally, it’s enjoyed in early January for Epiphany. Plus, it often includes a small hidden charm (called a fève). Whoever finds it gets to wear a paper crown—so it’s elegant, but also delightfully playful.
Why it feels so elegant
Some desserts are built on decoration. Galette des rois is built on texture.
- The puff pastry should be light and flaky, with visible layers
- The frangipane should be creamy and nutty, not overly sweet
- The finish should be deeply golden, never pale or soft
Because the ingredients are so few, every detail matters. And that’s where the magic is.
What makes a great galette des rois?
A truly memorable galette des rois comes down to three essentials:
- All-butter puff pastry for real flavor and crisp layers
- Balanced frangipane that tastes like almonds—not just sugar
- Even baking so the outside stays crisp while the center stays soft
In other words, it’s a pastry of restraint. Therefore, good butter and careful timing make a bigger difference than fancy toppings ever could.
Galette des rois recipe (French almond pastry)
This recipe makes one 8-inch galette (about 6–8 slices). It’s perfect for a weekend brunch. Or, just as lovely with coffee during an afternoon break.
Ingredients
For the frangipane filling
- ½ cup (100 g) granulated sugar
- ½ cup (115 g) unsalted butter, softened
- 1 cup (100 g) almond flour
- 2 large eggs
- 1 tsp vanilla extract
- 1 tbsp dark rum (optional, but traditional)
- Pinch of salt
For assembly
- 2 sheets all-butter puff pastry, thawed
- 1 egg (for egg wash)
Instructions
1) Make the frangipane
Cream the butter and sugar until smooth. Then, mix in the almond flour and salt. Add the eggs one at a time, stirring between each. Finally, stir in the vanilla and rum.
The filling should be creamy and spreadable. After that, chill it for 20–30 minutes so it’s easier to work with.
2) Assemble the galette
Lay one sheet of puff pastry on a parchment-lined tray. Spread the frangipane evenly, leaving a 1-inch border around the edge.
If you’re using a fève, tuck it into the filling now. Just be sure to tell your guests to slice carefully.
3) Seal the edges
Brush the border lightly with egg wash. Place the second pastry sheet on top. Then, press gently to seal and trim if needed.
4) Finish the top
Brush the top with egg wash. Next, use a sharp knife to score a light pattern (don’t cut all the way through). This helps it bake evenly and look beautifully classic.
5) Chill again (worth it)
Refrigerate the assembled galette for 30 minutes. This step is small, but it helps the pastry puff cleanly in the oven.
6) Bake
Bake at 375°F (190°C) for 40–45 minutes, until deeply golden and puffed.
7) Rest, then slice
Let it rest 10–15 minutes before serving. That way, the filling sets slightly, and each slice looks neat.
How to serve galette des rois
Galette des rois is best enjoyed simply. So don’t overthink it.
- Serve slightly warm or at room temperature
- Pair with espresso, café crème, or black tea
- Skip heavy garnishes—because the pastry already has everything it needs
Also, it’s a wonderful “anytime” dessert. It feels just as right at brunch as it does after dinner.
Make-ahead and storage tips
If you want a calmer baking day, you have options.
- Make the frangipane ahead: store in the fridge for up to 2 days
- Assemble and chill: you can assemble the galette and refrigerate it for several hours before baking
- Store leftovers: keep covered at room temperature for 1 day, or refrigerate for 2–3 days
- Re-crisp slices: warm briefly in the oven so the pastry stays flaky
A final note on French pastry
French pastry isn’t about excess. Instead, it’s about balance—letting simple ingredients shine through careful craft. And when a dessert gets that balance right, it feels unforgettable.
That same spirit is at the heart of what we’re creating at Eclairs Cafe (opening soon). For opening updates, behind-the-scenes baking, and a little daily sweetness, follow our Instagram page and come share a moment of French-inspired elegance with us.