Classic Galette des Rois with Homemade Puff Pastry and Frangipane

Ingredients

• 500 g All-Purpose Flour (for puff pastry, sifted)
• 300 g Unsalted Butter (cold, cubed for puff pastry)
• 200 ml Ice Water (very cold)
• 5 g Salt (fine sea salt)
• 100 g Unsalted Butter (softened, for frangipane)
• 100 g Granulated Sugar
• 3 large Eggs (2 for frangipane, 1 for egg wash)
• 100 g Almond Flour (fine almond meal)
• 200 g Pastry Cream (crème pâtissière, homemade or store‑bought)
• 2 Egg Yolks (for egg wash)
• 15 ml Milk (for thinning egg wash (≈1 tbsp))
• 1 Small Porcelain Fève (traditional bean)
• 1 Large Bean (optional) (easier to feel while eating)

Instructions

1. Make Puff Pastry Dough

   In a bowl combine flour and salt, cut in the cold butter until the mixture resembles coarse crumbs. Add ice water gradually, mixing just until a dough forms. Shape into a rectangle, wrap, and refrigerate.

   Time: PT15M

2. Chill Dough

   Wrap the dough tightly in plastic and place in the refrigerator for at least 30 minutes.

   Time: PT30M

3. Prepare Frangipane

   Cream softened butter with sugar until pale. Add eggs one at a time, mixing well after each. Fold in almond flour, then gently incorporate the pastry cream until a smooth, thick mixture forms.

   Time: PT15M

4. Chill Frangipane

   Cover the bowl with plastic wrap and refrigerate for 30 minutes so the frangipane firms up.

   Time: PT30M

5. Roll Out First Sheet

   On a lightly floured surface, roll the chilled dough to about 3‑4 mm thickness and cut a 24 cm circle for the base.

   Time: PT10M

6. Rest Rolled Sheet

   Place the rolled sheet on parchment, cover loosely, and refrigerate for 30 minutes to relax the gluten.

   Time: PT30M

7. Preheat Oven

   Set the oven to 220°C (428°F) and let it fully preheat.

   Time: PT10M

   Temperature: 220°C

8. Assemble Galette

   Mark the centre of the base sheet. Pipe the chilled frangipane in a circle, leaving a 2 cm border. Place the fève (or optional large bean) near the centre. Lay the second puff pastry sheet on top, trim excess, and press edges to seal. Crimp the border with a fork or fingertips.

   Time: PT15M

9. First Egg Wash

   Beat 2 egg yolks with a splash of milk (≈1 tbsp) and brush lightly over the top sheet, avoiding the edges.

   Time: PT5M

10. Chill Assembled Galette

    Refrigerate the assembled galette for 15 minutes so the seal sets.

    Time: PT15M

11. Second Egg Wash

    Apply a second brush of the egg‑yolk mixture for a deep golden colour.

    Time: PT5M

12. Bake Galette

    Bake at 220°C for 15‑16 minutes to set the layers, then lower the temperature to 190°C and continue baking for 40 minutes until the pastry is golden and fully cooked.

    Time: PT55M

    Temperature: 220°C then 190°C

13. Cool and Serve

    Remove the galette from the oven, let it rest on a wire rack for 15 minutes, then serve warm. Cut into slices and enjoy the surprise of the hidden fève.

    Time: PT15M

Nutrition Facts

Calories

450

Protein

6 g

Carbohydrates

35 g

Fat

30 g

Fiber

2 g