galette des rois — king cake — is eaten during the fortnight following Epiphany services.

This means there is still another week to enjoy this beautiful fusion of puff pastry and frangipane.

(Photo credit: Lookmag)

French pastry shops will sell millions of these delights before the middle of January.

Many people will also make these at home. I have done so in the past, and nothing could be easier.

Galette des Rois — King Cake

(prep time: 20 minutes, baking time: 35 minutes, serves 6 to 8)


1 roll of puff pastry

100 – 120 g (3 1/2 – 4 oz) ground almonds

100 – 120 g (3 1/2 – 4 oz) sugar

100 – 120 g (3 1/2 – 4 oz) butter, cut in cubes

1 tsp of dark rum or 1 capful of almond flavouring

1 egg (for frangipane)

1 egg yolk (for glaze)

One M&M or, traditionally, small plastic token and party crown

1 tbsp of icing (powdered) sugar (optional, see step 12)


1/ Preheat oven to 180° C (350° F).

2/ Combine almonds, sugar, rum/almond flavouring and butter in a bowl to stir or mix by hand. Alternatively, blitz these ingredients in a food processor until well mixed.

3/ Add the egg. If you are doing this by hand, make a well in the middle first, then mix thoroughly until you have a smooth paste. If using a food processor, blitz until the mixture comes together.

4/ Roll out the puff pastry. Cut out two circles: one for each layer.

5/ Lightly grease a baking tray and dust with flour. Alternatively, use a non-stick mat (Teflon or Silpat brands) on an ungreased baking tray.

6/ Place the bottom layer on your mat or tray. Spread the frangipane on it but keep the edge of this layer clear to allow the top layer of pastry to stick and eliminate weeping of the filling.

7/ Place the M&M or plastic token — e.g. a bean or tiny Magi figure — somewhere in the frangipane. I have recommended an M&M only because it has a hard coating. I do not know how this will work; it is possible that slice might have a bit of stain in it if the colour from the coating gets too hot.

8/ Using a pastry brush or clean fingertip, dampen the edge of the pastry with water.

9/ Carefully place the top circle of pastry on top of the open tart and press the edge closest to the middle closed. The very outside edge should be able to puff up in the oven.

10/ Beat an egg yolk with a few drops of water until liquid. Brush this on top of the galette.

11/ Make a design using a dull knife or small metal spatula. These Galette des Rois recipes from Le Journal des Femmes have a variety of designs.

12/ Place in the oven to bake for 35 minutes. By then, the galette should be golden brown. Alternatively, take the galette out of the oven after 25 minutes, dust with 1 tbsp of icing (powdered) sugar, then return it to the oven for another ten minutes. The crust will be even shinier with a slight crunch.

13/ Allow the galette to cool thoroughly. Transfer to a plate using a non-stick spatula if you have used a mat.

14/ Share it with your family and friends. The person who gets the slice with the plastic token is King for a Day and can do whatever he pleases (ancient Roman custom). An old French custom involves reserving one slice for a poor person should s/he stop by whilst you are eating the cake.