Cooking the French way : Galette des Rois

Ingredients for 6/8

  • 2 rolls of puff pastry
  • 100g of white sugar
  • 150g almond powder
  • 75g softened butter
  • 1 egg + 1 egg yolk
  • 1 pinch of salt


Preparation 20 mins Cook 20/25 mins

Take the puff pastry from the fridge and leave it to rest a little at room temperature. Meanwhile, in a bowl combine the sugar, almond powder, softened butter, one egg, and a pinch of salt. Mix until well combined

Unroll your two puff pastry discs. Spread the almond cream over the first one.

Now is the right moment to place your lucky charm (fève) somewhere in the cake

Place the second sheet of puff pastry over the cream pushing gently together the edges to seal them tight.

Brush the whole surface with the egg yolk. With the tip of a knife, gently draw criss-cross lines and pierce the pastry at their intersections to allow the steam to escape

Bake in a pre-heated oven at 200°C for about 20/25 minutes or until golden brown.

Eat while still warm to enjoy at its best.