Galette des Rois

Ingredients

• 1 x 500 g rollpuff pastry
• 1 largeegg yolk, beaten with 5 ml water, to glaze
• 75 gunsalted butter, softened
• 75 gicing sugar
• 75 gground almonds
• 1 largeorganic or free-range egg
• 1 largeorganic free-range egg yolk
• 15 mldark rum
• 1pineapple, peeled, cored and chopped into small pieces
• 15 mlyellow sugar

Instructions

1. 1

   Roll the pastry

   On a lightly floured surface, roll the puff pastry to about 2 mm thick. Cover it with cling film and chill for 30 minutes so it firms up and is less likely to shrink during baking.

2. 2

   Cut the rounds

   Cut out two 20 cm circles, using a plate or cake tin as a guide. Chill them for at least another 30 minutes to help them keep their shape.

3. 3

   Heat the oven

   Preheat the oven to 180°C.

4. 4

   Make almond cream

   In a large bowl, whisk the softened butter and icing sugar until creamy. Gradually mix in the ground almonds, then the egg, egg yolk and rum. Stir until smooth and chill the mixture for 30 minutes.

5. 5

   Prepare the base

   Line a baking tray with baking parchment. Take the pastry rounds from the fridge and place one on the tray.

6. 6

   Spread the filling

   Spoon the almond cream into the centre of the pastry and spread it with a palette knife, leaving a 4 cm border all around.

7. 7

   Glaze the border

   Brush some of the egg glaze over the border, keeping about 2 cm at the outside edge unglazed so the pastry can rise.

8. 8

   Cover the filling

   Lay the second pastry round neatly over the first and press the edges gently to seal. Brush the top with egg glaze, then chill for 10 minutes.

9. 9

   Score the top

   Brush the top with egg glaze once more for a deeper colour. Use a small, sharp paring knife to score a pattern from the centre, then chill the galette for another 10 minutes.

10. 10

    Bake until golden

    Bake for 30–45 minutes, until golden brown. Serve hot.

What is Galette des Rois?

Galette des Rois, or King Cake, is a French pastry associated with New Year celebrations and Epiphany. The familiar French version has flaky puff pastry around a frangipane-style almond filling.

Here, butter, icing sugar, almonds, egg and rum make a smooth, rich cream. The ingredient list also includes pineapple and yellow sugar, though the method does not say when to use them.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1140 calories, 18g protein, 100g carbs, 70g fat.

The puff pastry, butter and almonds provide much of the energy and fat, while the pastry, icing sugar and pineapple contribute carbohydrates. Eggs and almonds add some protein; serving a smaller slice alongside fresh fruit can balance a meal or dessert plate.

The pastry needs to stay cold

Chill the rolled pastry before cutting, then chill the cut rounds again. These rests firm the dough and help the circles hold their shape in the oven.

Keep the pastry covered while it rests so it does not dry out. If it becomes soft as you assemble the galette, return it to the fridge briefly.

Make a smooth almond filling

Cream the softened butter and icing sugar first, then add the ground almonds gradually. Mixing in the egg, yolk and rum afterwards helps create an even filling.

Chilling the finished almond cream for 30 minutes makes it easier to spread without pushing the pastry out of shape.

Leave room at the edge

Spread the almond cream inside a 4 cm border so there is space to seal the two pastry rounds. Press the edges gently together rather than flattening the whole rim.

The method leaves the outer 2 cm unglazed, as egg wash there can restrict the pastry’s rise. Brush the rest of the border and top lightly.

Watch the colour and bake

The galette needs 30–45 minutes at 180°C, so begin checking at the shorter end of that range. Look for a deep golden surface and crisp-looking pastry.

The second glaze and scoring happen before the final 10-minute chill. Score carefully with a small sharp knife without cutting deeply through the pastry.

Serving and the listed fruit

The recipe directs you to serve the galette hot, when its pastry is at its crispest. Cut it into four portions with a sharp knife.

Pineapple and yellow sugar appear in the ingredient list, but no step explains how they fit into the galette. Check the original recipe for clarification before deciding whether to serve them alongside or incorporate them.

Recipe notes & tips

• Use a plate or cake tin as a guide for two evenly sized 20 cm pastry circles.
• Chill the pastry rounds separately so they are easier to handle during assembly.
• Spread the almond cream evenly, keeping the full 4 cm border clear.
• Keep the outer 2 cm of the border free of egg glaze as directed.
• Start checking the pastry at 30 minutes, since oven performance can vary.
• Clarify how the pineapple and yellow sugar are intended to be used before baking.

Variations

• Citrus note: Add finely grated orange zest to the almond cream for a fragrant variation.
• Almond aroma: Replace the rum with a little almond extract if you prefer a non-alcoholic flavouring.
• Fruit accompaniment: Serve chopped pineapple alongside the galette if you do not want to alter the listed method.
• Decorative scoring: Use a curved or leaf-like pattern, scoring lightly from the centre.
• Toasted almonds: Scatter a few toasted flaked almonds on each portion when serving.

Common mistakes to avoid

• Warm pastry: It can soften and lose its shape; chill it again before continuing.
• Filling too close to the edge: It can interfere with sealing; keep the 4 cm border clear.
• Glazing the outer rim: It may stop the pastry rising; leave the outer 2 cm unglazed.
• Pressing too hard: Flattened edges can limit the rise; seal the rounds with gentle pressure.
• Deep scoring: Cutting through the pastry can expose the filling; score the surface lightly.
• Unclear fruit instructions: The method omits the pineapple and yellow sugar; check the source directions before using them.

How to store

Cool leftovers, cover and refrigerate for up to 2 days. Reheat in an oven until warmed through to help the pastry crisp up again; microwaving can make it soft.

Frequently asked questions