Galette des Rois (The Best)

Galette des Rois (The Best)

  • Preparation 30 min
  • Cooking 50 min
  • Cooling 2 h
  • Freezing 30 min
  • Servings 1
  • Makes 8 to 10 servings
  • Végétarien



  • Frangipane

    • 2 tbsp cornstarch
    • ½ cup (105 g) sugar
    • 1 egg
    • ½ cup (125 ml) milk
    • 2 tbsp (30 ml) dark rum
    • 1 tsp (5 ml) vanilla
    • ½ cup (115 g) unsalted butter, softened
    • ¾ cup (100 g) ground almonds
  • Dough

    • 2.2 lb (1 kg) bakery-bought frozen puff pastry, thawed (see note)
    • 1 egg, beaten
    • 1 large ceramic or dried bean


  • Frangipane

  • Dough

Note from Ricardo

Instead of using rolls of puff pastry from a bakery, you can use blocks of puff pastry sold in grocery stores. In this case, you will need 2 packages (397 g each) containing 2 blocks of pastry each (for a total of 4 blocks of pastry). To get two circles of pastry large enough for this recipe, glue two blocks of pastry together by brushing them first with water and then rolling them out on a floured surface until ¼ inch (5 mm) thick (as indicated in step 3).

Although these store-bought blocks of puff pastry weigh less than what is indicated in the recipe, the difference is negligible and will still produce a great galette des Rois.

Personal Note

To help you with this recipe

Stainless Steel Adjustable Rolling Pin

Stainless Steel Adjustable Rolling Pin

24.99 $

This rolling pin has a smooth and non-stick stainless steel surface. It can be chilled beforehand in the freezer, making it easier to work with the dough. Removable silicone discs slide easily onto the pin to help roll out your preferred pastry thickness.

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