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Traditional French Galette des Rois
Traditional French Galette des Rois
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Wondering how to celebrate epiphany day? Why not doing it the French way with this cake: This traditional galette des Rois cake is a two-layer puff pastry cake filled with creamy almond. The fun part is that it hides a figurine inside and the person who finds it will become king or queen of the day.

Ingredient List for 10 servings:
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120 gr Almond paste
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200 gr Almond flour
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40 gr Puff pastry roll
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40 gr Sugar
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80 gr Margarine
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2 Eggs
Oven temperature:
180 degrees Celsius
Instructions:
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Preheat the oven at 180 degrees Celsius.
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Stir the margarine soft with a fork and mix it with the sugar.
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Grate the almond paste and mix it with the margarine mixture. Add the almond flour and 1 egg and mix to a solid paste.
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Divide the puff pastry roll in half and place one half on a baking paper.
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Spread evenly the filling on the puff pastry. Leave approximately 2 centimeters free from the edge.
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Place a figurine or a nut somewhere in the cake filling.
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Whip 1 egg with a fork and brush the edge of the puff pastry with the filling.
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Place the other half on top of the cake and cut the puff pastry evenly round around the cake.
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Press the edge with a fork to get a nice pattern. Brush the top with the egg and make a nice pattern with a fork or a knife.
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Place in the middle of the oven for approximately 50 minutes. Take the cake out and let it cool down.
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Cut the cake before serving it so no one can cheat to find the figurine. The person who get the figurine in their piece will become king or queen of the day.
A selection of recipes from the same country.
This recipe is from France
With this sauce you can put a French touch to your hamburger, grilled meat or use it as a dip to the French fries. It is a wonderful opportunity to make it if you have some brie or Camembert cheese at home, depending on how much cheese you like the sauce to taste.
This is a fast dish to make in the middle of the week with chicken fillets. To make the chicken tender do not have too high temperature when you fry it. You can prepare other sauces if you do not like garlic, or fry the chicken in a marinade. Another variation to cook the chicken is to put it on the grill.
This typical Alsatian homemade hazelnut pie has a thick and crusty pie bottom and needs to rest over the night to get the right consistence. This pie is a good idea as a dessert to end an Alsatian evening after some tarte flambées (which you can also find on this webpage).
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