Half-Baked by Liz  recipes, crafting, & other fun things

Galette des Rois

January 6, 2017 / by Liz

Galette des Rois

Yield: one 8" Galette des Rois

Galette des Rois


    for the filling;
  • 75 g unsalted butter, room temperature
  • 75 g sugar
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon almond extract
  • zest of half a clementine
  • 125 g almond flour
  • 1 tablespoon cornstarch
  • pinch of salt
    for the egg wash;
  • 1 egg yolk
  • 1 teaspoon heavy cream


  • Beat together the butter and sugar until pale, then beat in the egg whites, one at a time, until light and fluffy. Stir in the vanilla and almond extracts, and the clementine zest. Add the almond flour, cornstarch, and salt, and stir to combine. Place the filling into the fridge while you prepare the pastry.
  • Preheat the oven to 200°C (400°F). Cut a 10″ (25 cm) circle out of the first sheet of puff pastry, and place on a parchment lined baking sheet. (Tracing a circular pan with a knife makes this easier!) Spread the filling onto the center of the pastry, leaving about 1 ½” (3.5 cm) of pastry exposed on the edges. Lightly brush the exposed free edge with a little water.
  • Cut a 9″ (23 cm) circle from the second sheet of pastry, and use it to cover the filling. Use your fingers to press all the way around the top piece of pastry to seal in the filling. Fold the excess pastry from the bottom layer up over the top layer, and crimp it in place with your fingers.
  • Whisk together the egg yolk and cream, and generously brush all over the top of the galette. Use a knife to lightly score a pattern on the top (the pattern I made is the one I’ve seen most in bakeries), and poke two or three vent holes so steam can escape.
  • Bake for ~30 minutes, until deep golden brown. Allow the galette to cool for 15 minutes before serving (though it’s also delicious cold).
  • *See original blog post here.

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