This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the Three Kings visited the Baby Jesus. As part of French tradition, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the traditional dance.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.

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  • Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.

  • Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.

  • Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.

  • Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.

  • Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

Partner Tip

Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

229 calories; 15.3 g total fat; 29 mg cholesterol; 85 mg sodium. 19.7 g carbohydrates; 3.4 g protein; Full Nutrition

Reviews (42)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/26/2008
This is a really simple and delicious way to make this cake. If you don't want to spend the $8 dollars to buy a tube of almond paste, you can make your own before hand. To make enough paste for this galette, I mixed together in the food processor: *1/2 cup unsalted slivered baking almonds (until they are finely chopped or close to powder), then add *1/4 powdered sugar *1/4 white sugar *1/4 almond extract *1/8-1/4 cup water (to make consistency of paste). Refrigerate before putting onto cake bottom. Read More
(159)

Most helpful critical review

Rating: 3 stars
01/10/2012
The almond filling is great although I did follow the suggestion of another reviewer and used the whole tube of almond paste with a bit of water. Unfortunately I really am not a fan of puff pastry. I would not make this recipe again unless I can find a way to replicate the denser tart-like crust of the actual french cake. Read More
(1)
48 Ratings
  • 5 star values: 44
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/26/2008
This is a really simple and delicious way to make this cake. If you don't want to spend the $8 dollars to buy a tube of almond paste, you can make your own before hand. To make enough paste for this galette, I mixed together in the food processor: *1/2 cup unsalted slivered baking almonds (until they are finely chopped or close to powder), then add *1/4 powdered sugar *1/4 white sugar *1/4 almond extract *1/8-1/4 cup water (to make consistency of paste). Refrigerate before putting onto cake bottom. Read More
(159)
Rating: 5 stars
01/26/2008
This is a really simple and delicious way to make this cake. If you don't want to spend the $8 dollars to buy a tube of almond paste, you can make your own before hand. To make enough paste for this galette, I mixed together in the food processor: *1/2 cup unsalted slivered baking almonds (until they are finely chopped or close to powder), then add *1/4 powdered sugar *1/4 white sugar *1/4 almond extract *1/8-1/4 cup water (to make consistency of paste). Refrigerate before putting onto cake bottom. Read More
(159)
Rating: 5 stars
03/23/2008
This recipe has a very authentic taste and is SO easy! I used the Pepperridge Farm Puff Pastry Sheets, and the first time that I made this galette, the bottom layer was very doughy, so the next time, I pre-cooked the bottom layer 10-12 minutes at 425 on my stoneware, let it cool, then resumed the rest as described in the original directions... it turned out perfect! Read More
(80)
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Rating: 4 stars
01/28/2008
I think that 1/4 cup of almond paste is way too little. I used an entire roll of almond paste -- twice the amount called for in the recipe -- and that seemed to me to be the correct amount. I also used a bit more sugar and a T of water to make up for the difference in the extra almond paste. Other than the wrong amount of almond paste it's a good recipe. I would think though that it would maybe be better to put on a second egg wash with a good amount of regular sugar rather than the powdered sugar. This way I think that the gallette would have a shellaced quality and you'd be able to see the criss-cross pattern on its top much better. Easy and impressive cake though in spite of my criticism I'm going to make this again. Read More
(63)
Rating: 5 stars
05/26/2009
Bonjour Ulybert - Ja'i etait eleve en France et je cherchais une recette pour une de mes patisseries preferee. Une amie francaise m'a donne une recette sans la pate d'amandes (?) en me disant que s'etait traditionelle. Votre recette est ce que je m'ensouviendrai - Bravo et merci! Read More
(33)
Rating: 5 stars
01/02/2006
What an excellent recipe! I visisted France last year during the holidays and tried a galette des rois there so I was very pleased to find this recipe. It came out great and tasted as delicious as the one I had in France. Merci beaucoup for this great recipe! Read More
(15)
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Rating: 5 stars
01/03/2011
Super easy and delicious! These are not easy to find in our area and clearly this recipe will be the solution. I've had these @home and even in the school cafeteria in high school in France but fresh and warm from the oven is hard to beat. Agree with reviewer Annsera that 1/4 c almond paste might be a bit scanty - I increased it to almost 1/2 c. Also increased cooking time to about 18 minutes for fully baked look. I'm not much of a cook but true to the reviews this was quite easy to make and the result is attractive and delicious. A huge hit with the family. Now we have time to make more and share with others! Read More
(14)
Rating: 4 stars
01/06/2015
In France, we make our own almond paste. It's so, so easy to make. Mix butter,almond meal, sugar, eggs, rum & almond extract. I bake mine 375° for 30 mins. Read More
(11)
Rating: 5 stars
09/10/2010
Very good but make sure to bake long enough. Even though I added about 10 minutes to bake time it was still a but doughy. I would disregard the cooking time next time and bake until golden brown on top and bottom. Read More
(9)
Rating: 5 stars
01/01/2012
My husband is French and we lived there for a few years. My in-laws were here for a visit and I was nervous because they're rather picky. I decided to try this recipe and it was a huge success. I would argue that it's even better than some I bought from a boulangerie in Paris. I had to make the almond paste from scratch, but it was much easier than I imagined. Excellent recipe - just make sure you use a good puff pastry. Bon année! Read More
(8)
Rating: 3 stars
01/10/2012
The almond filling is great although I did follow the suggestion of another reviewer and used the whole tube of almond paste with a bit of water. Unfortunately I really am not a fan of puff pastry. I would not make this recipe again unless I can find a way to replicate the denser tart-like crust of the actual french cake. Read More
(1)