A beloved symbol of Epiphany celebrations, the Galette des Rois is a true gem of French pastry. With its flaky puff pastry and rich almond frangipane filling, this cake is both festive and deeply satisfying.
Follow this step-by-step traditional recipe to make a Galette des Rois that rivals those from the best Parisian bakeries.
In a mixing bowl, cream together the soft butter and powdered sugar until smooth.
Add the eggs, one at a time, mixing well after each addition.
Stir in the almond flour, flour, and rum (if using). Mix until smooth and creamy.
Chill the almond cream for 30 minutes to firm it up slightly for easier spreading.
Place one sheet of puff pastry on a parchment-lined baking tray.
Spread the frangipane in the center, leaving a 2 cm border around the edge.
Don’t forget to hide a fève (small trinket or bean) in the filling!
Lightly brush the border with water, then cover with the second pastry sheet.
Press the edges firmly to seal.
Preheat oven to 350°F (180°C).
Mix the egg yolk and milk together to make the egg wash.
Brush the top of the galette carefully, avoiding the edges to allow it to puff properly.
Using the tip of a knife, draw decorative patterns on top—like lattice or swirls.
Prick the surface in a few spots to let steam escape during baking.
Bake the galette for 25–30 minutes, or until golden and beautifully puffed.
Cool slightly on a wire rack before serving.
Enjoy your Galette des Rois warm or at room temperature, traditionally served with a glass of cider.
Want to get creative? Try:
You now have a classic recipe to try at home. But if you want to take it to the next level and learn the secrets of expert puff pastry and flawless frangipane, VoilaChef is your next step.
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Thanks to detailed video lessons, accessible to all levels, you’ll be able to craft a show-stopping galette with confidence.
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