Hello Janine
Our personal fève collection
Our personal fève collection


A French pastry tradition: Galette des Rois

Fit for Kings and Queens alike 

This recipe is easy to make in a food processor. The trick here is to pulse rapidly. Each pulse is a "up-down" motion and should be no longer than 2 seconds. This is important as to not overwork the dough, which would make it more like a pâte brisée and not puff pastry. Watch the video to get an idea before you begin. 

Ingredients for the puff pastry:

Butter: 15 oz

Flour: 4 cups

Water: 8 oz

Salt: 2 tsps

1. Cut butter into 1/4-inch cubes. Place in an even layer on a plate and transfer to refrigerator to chill.
2. Place flour and salt in the bowl of a food processor and pulse to combine. Add a small portion of the chilled butter and add to food processor; pulse to combine. Add remaining chilled butter; pulse 3 times, 1 second each pulse. Add half of the water and pulse once; add remaining water and pulse twice. Dough will not form a ball.

3. Remove blade from processor by lifting up with the handle. Scrape dough from bowl onto a lightly floured work surface. Lightly flour dough and, using your hands, squeeze and shape dough into a cylinder. Press down to flatten into a rectangle.

4. Starting at the narrow end furthest away from you, use a rolling pin to press the dough firmly in parallel strokes close to one another. If there are  pieces of butter on the surface, sprinkle with a large pinch of flour and press with the rolling pin to combine. Clean off the rolling pin as you go to make sure nothing sticks to the dough. Continue pressing with the rolling pin, working towards the narrow end closest to you.

5. Roll dough into a 10-by 20-inch rectangle. Fold the 10-inch ends over the middle (like a letter) to make three layers. Position one of the ends to face you. Place dough on a lightly floured work surface, roll out again and repeat the folding top to middle and bottom back over. You have now completed two turns. Mark dough with 2 fingers.
Wrap dough in plastic wrap and transfer to refrigerator for at least 45 minutes.

6. Remove dough from refrigerator, remove plastic wrap and turn the "package" with seams towards you. Roll out again and fold in three. Repeat. This makes 4 turns. Wrap dough in plastic wrap and transfer to refrigerator for at least 45 minutes.

7. Repeat step 6. There should be 6 turns in total. Leave wrapped dough to chill, for at least an hour before using.

 Egg Wash: In a small bowl, beat 1 whole egg and 1 egg yolk.

Confectioners' Sugar: 3 tablespoons

Ingredients for the almond Filling 


Softened Butter: 6 tablespoons 

Eggs: 2

Salt: 1 pinch

Sugar: 2/3 cup

Almond Powder: 2/3 cup 

Rum: 2 tablespoons

Add all the ingredients in the bowl of the food processor, fitted with the blade. Pulse just enough times to mix in the butter. Remove and place iin a bowl, cover with plastic wrap and chill, for at least 40 minutes. 


Roll out puff pastry to 1/8 inch thick. Cut two 10 inch circles, with the help of a plate or cake pan. Put the circles to chill for a few minutes before spreading the almond filling in the middle of one of the circles, taking care to leave about an inch clear near the edges. Now is the time to hide the "fève" or the charm in the middle of the filling.  About the charm: do not use anything too small that could be accidently swallowed or anything too big that could cause dental distress. Most of the little porcelain charms used in French galettes measure about 1 inch in length, some a bit less but are wider as you can see in the photo above, which features our personal fève collection. 

With the help of a silicone brush, apply a small amount of the egg wash around the inside of one circle to help the top and bottom circles stick. apply light pressure with the tips of your fingers to seal the two. Do not press too hard as the layers have to puff up in the oven. Lightly brush egg wash over the top circle of pastry stopping near the edges, use any design you wish with the tip of a knife. Make sure not to pierce the dough, otherwise the filling will seep out during baking. Put the galette back to chill for 45 minutes while pre-heating the oven to 425℉

Add a second layer of the egg was before putting the galette in the oven, immediately lowering the temperature to 400℉. Bake for 30-35 minutes or until golden. Remove the galette from the oven, with the help of a mesh strainer, sprinkle some confectioners' sugar over the top and place it back in the oven for about a minute to give it a nice sheen. 


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