Galette des Rois

Published on: 5 January 2023

Galette des Rois
The Kings’ cake

Ingredients for 6 to 8

  • 2 x 250g puff pastry ready made
  • 125g unsalted French butter from the French Market
  • 125g almond powder
  • 125g sugar
  • 1 heat proof lucky charm (or dried large bean)
  • 1tablespoon rum
  • 3 eggs


  1. Preheat oven to 220 C degrees
  2. Allow butter to soften to room temperature
  3. Work the soft butter into the sugar until creamy
  4. Beat 2 eggs in a bowl until blended
  5. Beat the eggs into the butter and sugar until fully combined
  6. Stir in the almond powder and the rum
  7. Roll out each layer of pastry to about the size and shape of a dinner plate (trim them to same circular size)
  8. Place one pastry circle on baking paper or a non-stick baking tray
  9. Spread the almond filling evenly across the centre of the pastry, leaving the pastry edge clear so you can stick pastry together
  10. Place the other circle of pastry over the top and carefully seal the two edges of pastry with a little water so that they stick together, and filling does not leak. Use the tines of a fork to press the two edges together
  11. Decorate the top layer of pastry with circular patterns, make several tiny holes with a fork, in the pastry, to allow steam to escape
  12. Separate the third egg and use the egg yolk to baste the top of the pastry
  13. Bake in oven for 20 minutes until the Galette is a dark golden brown all over
  14. Remove from oven and allow to cool

To serve, you slice the cake into the same number as people at the table. Then the youngest member of the family hides under the table and tells the person cutting the cake, which person gets each slice. Once the person finds the lucky charm in their slice, they are crowned King or Queen for the day, and they can rule the family. Serve with a glass of Tribaut Schloesser Champagne to celebrate the 3 Kings or the Winter Solstice whichever you prefer.

Shopping cart0
There are no products in the cart!
Continue shopping