Published Jun 19th
Prep 20m Cook 30m Additional - Ready In 50m
Servings 16 servings Calories 228.5

This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the Three Kings visited the Baby Jesus. As part of French tradition, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the traditional dance.

Recipe Ingredients

  • ¼ cup almond paste
  • ¼ cup white sugar
  • 3 tablespoons unsalted butter, softened
  • 1 egg
  • ¼ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • 2 tablespoons all-purpose flour
  • 1 pinch salt
  • 1 (17.25 ounce) package frozen puff pastry, thawed
  • 1 dry kidney bean
  • 1 egg, beaten
  • 1 tablespoon confectioners' sugar for dusting

Cooking Directions

  1. 1 Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
  3. 3 Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
  4. 4 Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
  5. 5 Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
  6. 6 Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

Nutrition Facts

  • Calories 228.5
  • Carbohydrate 19.7 g
  • Cholesterol 29 mg
  • Fat 15.3 g
  • Fiber 0.7 g
  • Protein 3.4 g
  • Saturated Fat 4.6 g
  • Sodium 84.6 mg
  • Sugar 3.9 g


  1. In France, we make our own almond paste. It's so, so easy to make. Mix butter,almond meal, sugar, eggs, rum & almond extract. I bake mine 375° for 30 mins.
  2. The almond filling is great although I did follow the suggestion of another reviewer and used the whole tube of almond paste with a bit of water. Unfortunately I really am not a fan of puff pastry. I would not make this recipe again unless I can find a way to replicate the denser tart-like - Read more ...
  3. My husband is French and we lived there for a few years. My in-laws were here for a visit and I was nervous because they're rather picky. I decided to try this recipe and it was a huge success. I would argue that it's even better than some I bought from a boulangerie in Paris. - Read more ...
  4. Super easy and delicious! These are not easy to find in our area and clearly this recipe will be the solution. I've had these @home and even in the school cafeteria in high school in France but fresh and warm from the oven is hard to beat. Agree with reviewer Annsera that 1/4 c almond - Read more ...
  5. Very good but make sure to bake long enough. Even though I added about 10 minutes to bake time it was still a but doughy. I would disregard the cooking time next time and bake until golden brown on top and bottom.
  6. Bonjour Ulybert - Ja'i etait eleve en France et je cherchais une recette pour une de mes patisseries preferee. Une amie francaise m'a donne une recette sans la pate d'amandes (?) en me disant que s'etait traditionelle. Votre recette est ce que je m'ensouviendrai - Bravo et merci!
  7. This recipe has a very authentic taste and is SO easy! I used the Pepperridge Farm Puff Pastry Sheets, and the first time that I made this galette, the bottom layer was very doughy, so the next time, I pre-cooked the bottom layer 10-12 minutes at 425 on my stoneware, let it cool, then resumed - Read more ...
  8. I think that 1/4 cup of almond paste is way too little. I used an entire roll of almond paste -- twice the amount called for in the recipe -- and that seemed to me to be the correct amount. I also used a bit more sugar and a T of water to make up - Read more ...
  9. This is a really simple and delicious way to make this cake. If you don't want to spend the $8 dollars to buy a tube of almond paste, you can make your own before hand. To make enough paste for this galette, I mixed together in the food processor: *1/2 cup unsalted slivered baking almonds - Read more ...
  10. What an excellent recipe! I visisted France last year during the holidays and tried a galette des rois there so I was very pleased to find this recipe. It came out great and tasted as delicious as the one I had in France. Merci beaucoup for this great recipe!

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