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Desserts

Galette des Rois (French Three Kings Cake)

Galette des Rois, or Three Kings Cake, is a classic Epiphany dessert: two rounds of puff pastry hide a creamy almond frangipane filling.
Recipe Galette des Rois (French Three Kings Cake)
  • Difficulty Easy
  • Preparation 25 minutes
  • Cooking 30 minutes
  • Servings for 8 people

The Galette des Rois (also called Dolce del Re or Torta dei Re Magi in Italian, the King’s Cake or Three Kings Cake) is a traditional French dessert associated with Epiphany, the Christian feast that commemorates the visit of the Magi to Jesus in Bethlehem. This cake is popular all over the world, under different names and in different forms: King Cake in America, Dreikönigskuchen in German-speaking countries and Roscón de Reyes in Spanish-speaking countries.

The cake is a puff pastry tart filled with the famous frangipane, or almond cream. It is traditionally enjoyed throughout the Christmas season, but it is a must on Epiphany, when it is eaten during the crowning of the King (or Queen) of the day, in honor of the Magi. The cake hides a small surprise inside, a “fève“: whoever finds it in their slice is crowned King or Queen for the whole day and can wear the golden paper crown that often comes with this cake. The fève (literally “bean”) was usually made of ceramic, but nowadays more and more people use an almond or a sugared almond instead.

It is fairly simple to make: all you need are two rolls of puff pastry (you can also make it at home if you like: Homemade Puff Pastry) and the essential frangipane cream, a delicate cream with a wonderful almond fragrance. Finally, brush the cake with beaten egg yolk before baking to get its classic golden finish.

Ingredients for 8 people

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Method

  1. To make the Three Kings Cake, start with the frangipane cream: take the softened butter (we recommend taking it out of the fridge at least 1 hour before using it), cut it into small pieces and beat it with the sugar until creamy. Then add the eggs one at a time, letting each one be fully absorbed into the cream before adding the next.
  2. Add the almond flour, the pinch of salt and the 2 tablespoons of Cointreau or rum to your cream (if children will be eating it, you can leave them out or replace them with vanilla flavoring). Keep mixing until you get a thick, spreadable cream: at that point it is ready.
  3. Take the puff pastry out of the fridge and let it rest for a few moments before unrolling it, so it doesn’t tear or develop holes.
  4. Unroll the first sheet and, using your cake pan as a guide, cut out a 20 or 22 cm (8 or 9 inch) disc, depending on the size of your pan. Unroll the second sheet of puff pastry and do the same, cutting out a second disc.
  5. Place the first disc on parchment paper and brush a 1-2 cm (1/2-3/4 inch) border around the edge of the base with the beaten egg. Transfer the frangipane cream to a piping bag and pipe a spiral from the outside of the disc toward the center, of course leaving the egg-brushed border free.
  6. Place your “surprise almond” on the frangipane cream and cover with the second disc of puff pastry. Seal the two discs very well, pressing lightly on the edge with your fingers so the two halves stick together perfectly. Using a knife, make small cuts around the edge to seal the cake.
  7. Using the sheets of parchment paper to help you, flip the cake over so the top and bottom are reversed. Carefully brush the entire surface with the remaining egg yolk.
  8. To decorate, score half curves with the back of a knife, from the center toward the edge: keep a light hand so you don’t pierce the pastry.
  9. Prick a few holes in the surface with a toothpick and refrigerate for 30 minutes before baking.
  10. After its time in the fridge, bake the Galette des Rois in a preheated conventional oven at 200 °C (400 °F) for about 20-25 minutes (or in any case until golden).
  11. Take the Galette out of the oven and let it cool slightly before serving. Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

One of the most popular variations of the Three Kings Cake adds pastry cream to the frangipane cream. Simply make the Classic Pastry Cream and add 60 g of it to the frangipane cream made in this recipe (the rest of the method stays the same).

Storage

The Three Kings Cake keeps at room temperature, in its pan or under a glass cake dome, for 2-3 days.

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