Classic Galette des Rois with Homemade Puff Pastry and Frangipane
Classic Galette des Rois with Homemade Puff Pastry and Frangipane is a medium French recipe that serves 8. 450 calories per serving. Recipe by Philippe Etchebest on YouTube.
Prep: 3 hrs 15 min | Cook: 55 min | Total: 4 hrs 30 min
Cost: $9.40 total, $1.17 per serving
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
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
Chill Dough
Wrap the dough tightly in plastic and place in the refrigerator for at least 30 minutes.
Time: PT30M
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
Chill Frangipane
Cover the bowl with plastic wrap and refrigerate for 30 minutes so the frangipane firms up.
Time: PT30M
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
Rest Rolled Sheet
Place the rolled sheet on parchment, cover loosely, and refrigerate for 30 minutes to relax the gluten.
Time: PT30M
Preheat Oven
Set the oven to 220°C (428°F) and let it fully preheat.
Time: PT10M
Temperature: 220°C
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
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
Chill Assembled Galette
Refrigerate the assembled galette for 15 minutes so the seal sets.
Time: PT15M
Second Egg Wash
Apply a second brush of the egg‑yolk mixture for a deep golden colour.
Time: PT5M
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
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
Dietary info: vegetarian, contains nuts, contains dairy
Allergens: gluten, eggs, dairy, almonds
Ingredient Substitutions
- Instead of All-Purpose Flour: Bread Flour
- Instead of Unsalted Butter: European butter
- Instead of Granulated Sugar: Caster sugar
- Instead of Eggs: Pasteurized eggs
- Instead of Almond Flour: Ground almonds
- Instead of Pastry Cream: Vanilla custard
- Instead of Milk: Water
- Instead of Small Porcelain Fève: Almond
Equipment Needed
- Rolling Pin
- Pastry Brush
- Piping Bag
- Plain Tip (round)
- Baking Sheet
- Parchment Paper
- Mixing Bowl
- Whisk
- Spatula
- Knife
- Oven
- Refrigerator
- Kitchen Scale
- Measuring Cups
- Measuring Spoons
Critical Steps — Do Not Skip
- 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
Chef Tips from the Video
- For extra flavour, add a pinch of vanilla extract to the frangipane.
- Use a light dusting of powdered sugar on the finished galette for an elegant finish.
- If you prefer a richer filling, replace half of the pastry cream with mascarpone.
Troubleshooting
Puff pastry shrinks during baking.
Ensure the dough is well chilled before rolling and let the rolled sheets rest in the fridge before assembling.
Frangipane is too runny.
Chill the mixture longer or add a tablespoon of extra almond flour to thicken.
Filling leaks out of the edges.
Press the edges firmly and crimp with a fork; apply a thin layer of egg wash to help seal.
Top does not brown enough.
Apply a third quick egg wash before the final 5 minutes of baking or broil briefly.
Storage
Refrigerator: Wrap tightly and store up to 2 days.
Freezer: Wrap in foil and freeze up to 1 month; thaw in refrigerator before reheating.
Room temperature: Not recommended; pastry loses crispness.
Make-Ahead Tips
- Puff pastry dough can be prepared a day ahead and kept refrigerated.
- Frangipane can be made 24 hours in advance; keep covered and chilled.
- Assembled galette (without the final egg wash) can be refrigerated for up to 12 hours before baking.
Last updated: September 1, 2026
