Galette des Rois (French King Cake)

Galette des Rois (French King Cake) made with flaky puff pastry and a rich almond frangipane, the classic French Epiphany cake.

What is Galette des Rois ?

Galette des Rois, also known as French King Cake, is a traditional French pastry served in January to celebrate Epiphany.

As a French baker, this is the classic version I grew up with: two layers of buttery puff pastry filled with real almond frangipane, baked until golden and flaky.

This French king cake is made the traditional way, using homemade puff pastry and authentic almond frangipane for the best flavor and texture.

It’s the same recipe French bakeries use every January, with simple ingredients and precise techniques.

Why you’ll love this recipe

• Authentic French recipe with real frangipane (no shortcuts)
• Crispy, flaky puff pastry with a rich almond filling
• Perfect for Epiphany and easy to customize with variations

Ingredients you need

• Puff pastry: homemade or good-quality store-bought
• Almond flour: finely ground for a smooth frangipane
• Butter: unsalted, soft, for a rich almond cream
• Sugar: granulated or caster sugar
• Eggs: for structure and creaminess
• Vanilla: natural flavor
• Pastry cream: mixed into the almond cream for classic frangipane

Tips for this recipe

• Use cold puff pastry to get clean layers and better rise
• Do not overfill, or the frangipane may leak during baking
• Chill the assembled galette before baking for sharper edges
• Score gently without cutting through the pastry
• Bake until deep golden, not pale

How to Make Traditional French Almond Galette des Rois

This recipe uses my homemade puff pastry,, the same base I use for many French pastries, but you can also use good-quality store-bought puff pastry.

Mix flour, salt, water, and butter until a rough dough forms. Shape into a rectangle, wrap, and chill.

Roll the dough and enclose the butter, then roll and fold to create layers. Chill to keep the butter cold.

Repeat rolling and folding several times, chilling between folds, until thin flaky layers form.

Rest the puff pastry well in the fridge before rolling and cutting the discs for the galette.

This filling is made with my classic frangipane cream, combining almond cream and pastry cream for a rich, traditional French flavor.

Mix butter, sugar, eggs, and ground almonds until smooth to make the almond cream.

Heat the milk with vanilla, whisk egg yolks, sugar, and flour, then cook with the milk until thick to make the pastry cream.

Cool the pastry cream completely, then mix it with the almond cream for about 2 minutes to form a smooth, classic frangipane.

Roll out the puff pastry to about 3 mm thick and cut two even circles.

Pipe the frangipane onto the first disc, leaving a 2-inch / 5 cm border, and hide the fève inside.

Brush the edges lightly with water, cover with the second disc, then press and seal the edges firmly to close the galette.

Score the top of the galette with a small knife or blade, lightly drawing a pattern without cutting through the dough.

Brush evenly with egg wash to give the pastry a glossy, golden finish.

Chill the galette for 30 minutes in the fridge (or 10 minutes in the freezer) while the oven preheats.

Bake at 350°F / 180°C for 45–50 minutes, until deeply golden.

Rest for a few minutes before serving slightly warm.

Storage

• Store the galette des rois at room temperature, loosely covered, for up to 3–4 days.
• Reheat briefly in the oven at low temperature to restore crispness.

Recipe Variations

This classic galette can easily be adapted with different fillings:

• Pear galette des rois for a softer, fruit-forward version
• Nutella galette des rois for a rich chocolate-hazelnut twist
• Apple galette des rois with cooked apples for a simple, family-style option

If you’re short on time, you can also use my almond filling as a quicker alternative to frangipane for an easy galette des rois.

Recipe Questions

Can I make galette des rois ahead of time?

Yes. You can assemble it a day ahead, keep it chilled, and bake it the day you plan to serve.

Can galette des rois be frozen?

Yes. Freeze it fully baked and cooled, well wrapped, for up to 3 months. Thaw at room temperature and reheat gently.

Why does the frangipane leak during baking?

This usually happens if the edges are not sealed well or if the filling is spread too close to the border.

More Galette des Rois Recipes

• Chocolate galette des rois
• Apple galette des rois
• Nutella galette des rois
• Pear chocolate galette des rois
• Mini french king cake

I hope you’ll love this recipe! If you try this recipe, feel free to leave a comment. It always helps. Happy baking!

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