Healthy French home made food to share with friends and family.

Galette des Rois (Kings’ cake)

Galette des Rois (Kings’ cake)

The galette des rois is a puff pastry cake made of almonds, butter, eggs and sugar and is traditionally shared at Epiphany, on 6 January, celebrating the moment when baby Jesus was presented to the Three Wise Men, Melchior, Caspar and Balthazar, in Bethlehem. A small charm called “feve” is hidden in the pastry and the one who has the “feve” hidden in their slice of cake is crowned and chooses their queen or king for the day. In France, it’s celebrated every year and all bakeries will sell them. Families gather to share the “galette” and the tradition is that the youngest child will go under the table and name the guests to whom the slice of cake is given.

I adapted a recipe from http://www.marmiton.org and made for the first time my own dairy-free galette as my husband is dairy intolerant, and all galettes sold in bakeries will contain butter. I used sunflower spread and Jus-Rol puff pastry https://www.jusrol.co.uk/products/puff-pastry-frozen  which does not contain any dairy products. I found that the galette is much lighter than traditional ones made of butter. My husband was chuffed and luckily he had the “feve” and chose our daughter as his Queen for the day. Everyone was happy.

 

Print Recipe
Galette des Rois (Kings' cake)
A traditional French puff pastry cake shared at Epiphany, made of sweet almonds, butter, eggs and sugar.
Course Puddings
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Course Puddings
Prep Time 10 minutes
Cook Time 25 minutes
Servings
people
Ingredients
Instructions
  1. Heat oven at 200 degrees
  2. Lay one puff pastry in a pie dish and prick with a fork.
  3. Mix all the ingredients in a bowl (melted butter, almonds, sugar, butter, 1 egg only, essence).
  4. Spread the mixture on the pastry and place the feve.
  5. Put the second pastry on top and press around the edges so its sealed well.
  6. With a knife do a little decoration on top, and brush the pastry with an egg yolk. Pierce a few holes so it doesn't dry out.


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