Prep Time:
30 minutes (plus chilling puff pastry)
Cook Time:
35–40 minutes
Total Time:
About 1 hour 30 minutes
Servings:
8–10
Yield:
1 round galette
The Galette des Rois Frangipane is a northern French Epiphany classic, traditionally enjoyed on January 6 but widely available throughout January. Made with all-butter puff pastry, almond cream (crème d’amande), and often enriched with crème pâtissière (pastry cream), this galette hides a fève (small figurine) inside. The lucky finder becomes king or queen for the day.
There’s lively debate on social media among bakers: should frangipane include crème pâtissière or just almond cream? I personally use it with crème pâtissière, which gives a richer, creamier texture. Honestly, even traditional French bakers can’t agree on a single “correct” method!
For a different take on Epiphany, check out my (Galette des Rois Briochée).
A Brief History
While southern France favors a brioche-style galette, northern France developed the puff pastry version filled with almond cream, sometimes combined with crème pâtissière (pastry cream) for extra richness. Almond cream (frangipane) traces back to Italian Renaissance recipes, and puff pastry became a popular French adaptation. Over time, this galette became synonymous with the Three Kings celebration, crowned with a glossy golden finish.
Galette des Rois Frangipane vs Galette des Rois Briochée
| Galette des Rois Frangipane | Galette des Rois Briochée |
|---|---|
| Puff pastry | Yeasted brioche dough |
| Almond cream filling, often with crème pâtissière (pastry cream) | Flavored with orange blossom water |
| Scored and baked plain | Decorated with candied fruit |
| Traditional in northern France | Traditional in southern France |
| Rich, creamy, and flaky | Light, bread-like texture |
Ingredients
Puff Pastry
2 sheets all-butter puff pastry, chilled
Crème Pâtissière (Pastry Cream)
250 ml (1 cup) whole milk
1 tsp fleur d’oranger (orange blossom water)
½ tsp vanilla extract (optional)
2 egg yolks
50 g (¼ cup) sugar
20 g (2 tbsp) cornstarch (or 15 g flour)
20 g (1½ tbsp) unsalted butter (optional, for richness)
Crème d’Amande (Almond Cream)
100 g (7 tbsp) unsalted butter, very soft
100 g (½ cup) sugar
100 g (1 cup) ground almonds
1 whole egg
1 pinch salt
To Finish
1 egg yolk + 1 tbsp milk (egg wash)
1 fève (optional) or an almond
Instructions
1. Make the Crème Pâtissière (Pastry Cream)
In a saucepan, heat the milk with orange blossom water and vanilla (if using) until just simmering.
2. In a separate bowl, whisk egg yolks with sugar and cornstarch until smooth.
3. Gradually pour hot milk over the egg mixture, stirring constantly.
4. Return the mixture to the pan and cook over medium heat until thickened.
5. Remove from heat, stir in butter, then cover directly with cling film touching the surface and let cool completely in the fridge. This is the classic French method to keep the crème smooth and prevent a skin from forming.
2. Make the Crème d’Amande
In a bowl, cream butter and sugar until light.
Mix in the ground almonds, egg, and a pinch of salt.
Fold in cooled crème pâtissière (pastry cream) until fully combined.
3. Assemble the Galette with Edge Reinforcement
- Bottom round: Cut your first puff pastry circle using a pot lid or template and place on a parchment-lined baking tray.
2. Add filling:
- Optional edge reinforcement: Use a small strip or cut-out from the leftover pastry and press it gently around the edge of the bottom round to create a raised border.
- Spread the almond-crème pâtissière mixture evenly, leaving a 2 cm border.
3. Top round: Place the second puff pastry sheet on top. You can cut it to size before or after placing, trimming to fit perfectly over the filling and edge reinforcement.
4. Seal edges: Press gently along the border with fingers, a knife or a fork.
5.Egg wash and score: Brush the top with egg yolk and milk first, then score a decorative pattern.
4. Bake
Preheat the oven to 200°C (400°F).
Bake for 35–40 minutes until golden and puffed.
Let cool slightly before serving.
- Optional: Brush with sugar syrup (made from equal parts sugar and water) after baking for a glossy finish.
Flavor Variations
Chocolate Frangipane: Add 2 tbsp cocoa powder to the almond cream
Citrus: Finely grated orange or lemon zest in the almond cream
Rum: 1 tbsp dark rum for a festive twist
Classic plain: Keep it traditional with almond cream and crème pâtissière (pastry cream) only
More Recipes to Bake
If you love baking, check out my other recipes like:
Find my other cooking and baking recipes on my blog here!
Final Notes
Whether you choose to include crème pâtissière (pastry cream) or just almond cream, Galette des Rois Frangipane is a beloved northern French tradition, enjoyed all January in France. The edge reinforcement technique ensures a neat, professional look, especially when using store-bought puff pastry. Brushing with sugar syrup after baking is optional, but adds a lovely glossy finish and extra sweetness.
Bonne dégustation ✨
