How to make the best galette des rois this year!

Make these delicious Galette des Rois recipes for a very special holiday meal. The most traditional French cake is usually served at Epiphany, the day the Three Kings visit the baby Jesus. The cake is similar to the Mardi Gras Kings cake because it also has a small prize inside. I can’t wait for you to try this galette des rois recipe!

What is the history of galette des rois?

This is, of course, a tradition. The pagan custom dates back to Roman times, when festivals were held in honor of the gods between late December and early January. Masters and slaves ate together, and beans were poured into one of the dishes, and whoever received it was considered the king of the party. When the Church instituted the feast of Epiphany to celebrate the arrival of the three wise kings, the tradition of beans in the cake remained. If the fève was literally a fever, it was replaced around 1870 by various porcelain figurines. These figurines were once babies representing Jesus. Some bakers, fearing persecution if someone chokes on them, put the flavors on the side of the pancake and leave it up to the buyer to hide. So how do you make your galette des rois recipe? Here are some great ideas!

King cake recipe

This traditional French Kings Cake recipe is a classic cake made to celebrate Epiphany. It is made with homemade puff pastry and filled with almond cream. Try this easy puff pastry recipe. If you like it, try making this homemade yogurt dough recipe! In France, we know how to keep the Galette des Rois tradition. It can be found in all candy stores throughout the month of January. According to tradition, the youngest person in the room hides under the table and calls out the name of the person who will present the slice. Whoever finds the figure hidden inside is crowned King! It is made with homemade shish pastry and filled with an almond cream filling. You can use this simple rough pastry recipe for juicy dough. Make this homemade fudge pie recipe if you want!

Notes on ingredients and materials

• Almond cream filling
• Frangipane Cream Filling: Although this recipe calls for almond cream only, you can substitute frangipane cream with 2 parts almond cream + 1 part pastry cream.
• Puff pastry: you can use store bought pastry or make your own. You can either make this rough cookie dough, or you can go ahead and do the real thing.
• Ceramic figurines: these are usually placed inside a gelatin hidden in almond cream. Whoever gets the “bean” is crowned king! This is optional of course, but it’s a good idea!
• Bread knife. Or you can use a small, sharp paring knife.

To make this galette des rois, roll out the pastry and cut into 24cm circles. Then, decorate with almond cream and hide a figurine inside before covering with the second round of yogurt dough. Brush with egg and mark the top for a beautiful galette des rois garnish. Cook and enjoy!

Pay attention to the secrets of preparation!

• When rolling out the puff pastry, make sure your work surface is lightly floured to prevent the dough from sticking and falling apart.
• Refrigerate the puff pastry for 30 minutes before cutting into discs. This will help the layers develop nicely in the oven.
• Place an 18cm circle of pastry on the puff pastry disc and press lightly to mark the smaller circle inside which you will place the almond cream. Be careful not to squeeze too much or you will cut the candy.
• Place the cake circle on top of the thick dough, put the almond cream in it, spread it evenly with a spoon or spatula, then remove the circle.
• Make sure the bottom and top disc edges are aligned.
• Press around the almond cream with both hands to remove air bubbles.
• Flip the Galette des Rois and refrigerate for about 30 minutes/1 hour before counting. If the dough is cold and hard, it will be much easier to make the dough and you won’t damage the hard dough.
  Brush with egg wash just before scoring, this helps the blade slide better.
• Tilt the knife or paring knife slightly to the side and do not press too hard. You don’t have to cut the dough!
• Paint the brush with a light syrup when it comes out of the oven to keep it shiny! This is completely optional, but recommended!