Galette des rois - English version

Recipe for the French Kings Cake (Epiphany cake, Northern style). Also called "pithiviers" in french.
Galette des rois - English version

Ingrédients  (Convertir les mesures ou températures...)

About the puff pastry (pâte feuilletée) The puff pastry-making technique is quite difficult for newbies; I therefore recommend getting a ready-to-use pastry. Frozen or chilled does the job nicely. Just allow plenty of time to defrost (2 hours).

Préparation de la recette

Here we go ! You’ve done or obtained some puff pastry. 450 g should be enough.

You’ll have to prepare the almond cream
100 grams grounded almond, mix with same weight of caster sugar. Add 100 grams of soften butter and add 2 or 3 eggs. Smooth it all with a spatula (you can use a mixer to fluff it)
Add a flavour : rum or bitter almond extract. Optionally you can liaise with a little bit of "crème pâtissière".

Back to business...
You will roll the pastry and cut two discs off it (one slightly larger). Flip over those discs (for a better rise). Prepare an egg wash by mixing an egg yolk added with its weight of water, a pinch of sugar and pinch of salt.
Lay the almond cream on the small disc centre. The cream should be dense, not runny.

Brush the outside of the lower disc with the egg wash you've made, starting from the edge of the filling.
Place the second disc on top.
Make the edge stick while by pressing them with your thumb. Then use the technique “chiqueter” : using a knife, make small cuts at almost a 90 degrees' angle.
Cut off a small hole in the centre of the top disc : It is the “chimney”. (This will prevent sides from breaking apart when steam is created in the baking).
Brush top disc and decorate it.
I cannot stress enough how important it is to leave the galette (le pithiviers) in a cool place for at least one hour. Then finish up the decoration. Give another brush of egg wash.
Moisten an oven tray (Do NOT grease it ! ). Lay a sheet of greaseproof paper on it, then the galette.
Half way through baking, you’ll brush the coloured surface with a light sugar syrup (maple syrup will do).

Baking : Quick and careful.
Baking is quick. Preheat oven to 200°C/400°F/Gas Mark 6. Start cooking and let the puff develop for 10 minutes, then lower the temperature to 180°C/350°F/Gas Mark 4 and bake the pastry thoroughly for another good 20 minutes, until nice and brown.

Quelques mots sur la recette

This is a large sweet pastry traditionally eaten in France on the Twelfth Night after Christmas, the Epiphany. For the Galette des rois (classically called a 'Pithiviers'), I prefer the 'almond cream' filling, not the 'frangipane cream'. The Galette should not have an apple filling : it would then no longer be a galette, but an excellent apple pie.

Translation to english by - Traduction vers l'anglais faite par :
Gilles Tabary - Nicolas dreyfus Web site: - Nadia Polemone.

Merci pour cette aimable contribution.

Accord musical


To be enjoyed warm, listening to "Blue Tango" by old chap Paolo Conte. On can add lots of "fève" ( charm ) to keep all children happy !

Wine pairing with Ecce Vino

Champagne et Crémants, Moscato d’Asti,Monbazillac, Coteaux du Layon, Bonnezeaux, Pinot Gris Vendanges Tardives, Cidres et Poirés... Voir tous les accords mets-vins pour la galette des rois sur Ecce Vino.

Voir tous les accords mets et vins...

Vive la couronne !

Créez des biscuits originaux pour fêter les rois et les reines en s'amusant.

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Voir aussi

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Disposer la farine en fontaine.

Réussir une crêpe party Chandeleur
Réussir une crêpe party

En dehors de la Chandeleur, la crêpe c'est quand on veut.

Spéculoos technique

Le petit biscuit belge servi avec le café.

Clafoutis aux cerises technique
Clafoutis aux cerises

Un clafoutis avec des cerises non dénoyautées.

Clafoutis aux abricots technique
Clafoutis aux abricots

Un clafoutis d'été aux saveurs contrastées acidulées et sucrées, ou flognarde pour les puristes.

Tarte au chocolat video
Tarte au chocolat

Une pâte sablée croustillante garnie d'une ganache chocolat noir et gianduja.

Bûche de Noël au chocolat : le biscuit roulé technique
Bûche de Noël au chocolat : le biscuit roulé

Biscuit roulé et ganache chocolat.

Millefeuille technique

Un gâteau on ne peut plus classique : 3 couches de pâte feuilletée, 2 couches de crème pâtissière et un glaçage.


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08 jan. 2012 à 18:11

Excellent recette... Assez facile si on achete la pate !



09 jan. 2012 à 22:59

A faire et refaire !

Vive la couronne !

Créez des biscuits originaux pour fêter les rois et les reines en s'amusant.

emporte-pièce couronne

emporte-pièce couronne
7.99 € sur
Commander >>