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Classic Galette des Rois with Homemade Puff Pastry and Frangipane
A traditional French Galette des Rois made for Epiphany, featuring buttery homemade puff pastry, rich almond frangipane, and the classic hidden fève. Follow Chef Philippe Etchebest's step‑by‑step method for a perfectly flaky, golden cake that will impress family and friends.
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Cost Breakdown
Critical Success Points
- • Keeping the butter cold while making puff pastry
- • Chilling the dough and the rolled sheets to prevent shrinkage
- • Achieving a firm frangipane before piping
- • Sealing the edges tightly to avoid leaks
- • Applying two thin egg washes for even colour
- • Baking at high temperature first, then reducing for even puffing
Safety Warnings
- • Handle hot oven and baking sheet with oven mitts.
- • Use a sharp knife carefully when cutting the dough.
- • Raw eggs are used; ensure they are fresh or use pasteurized eggs.
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