Traditional French Galette des Rois

Living in the South, Mardi Gras is a part of the way of life. From just after the New Year’s until Ash Wednesday, we have parades, beads, and king cakes every where. You can’t go into a store and not see a king cake being sold.

Even though I have been living here for over a decade, I still have yet to try a king cake. The ones I see in the stores are just loaded with too much sugar for me. I want to celebrate like everyone else but not put myself in a sugar coma. So that was when I started thinking about all of the countries that celebrate this time of year. 

And it hit me, why not do it the way the French do it. I mean I am part French, and the French did bring the celebration to the States many, many years. What a great way to honor my heritage and the heritage of the part of the country that I live in. 

I give you the Galette des Rois or King Cake. The flakey crust gives this a great crunch when you bite into it. The center tastes like bananas, according to my kids, but I’m not sure how. This is not overly sweet and has delicious flavor. Just make sure you find the baby, because who doesn’t want to be king or queen for the day?

Bon Appétit

Traditional French Galette des Rois
  • 2 sheets puff pastry dough
  • 1/2 cup butter unsalted, soft
  • 1 cup icing/confectioners’ sugar
  • 1 1/3 cup almond meal
  • 3 eggs size large
  • 1 tbsp rum
  1. Preheat the oven to 400°F. Butter a large baking sheet and line with parchment paper.

  2. Defrost the puff pastry dough at room temperature for 2 hours or overnight in the refrigerator. The dough should be flexible but still feel cold to the touch.
  3. In a bowl, cream the butter with the sugar using a mixer, until light and fluffy. Fold in the almond meal, 2 eggs and rum. Set aside.
  4. On a lightly floured board, roll out the puff pastry to 2 rounds of about 10 in diameter, using a rolling pin. Place one round on the baking sheet.

  5. Transfer the almond mixture to the center of the round, leaving about 1 inch on the edge. Drop one broad bean near the edge (to minimize the chances to find it when slicing the cake).Whisk the remaining egg with 1 tbsp water then brush the pastry edge. Cover with the second pastry round.

  6. Seal all around the edge, gently pressing with a fork. Drill tiny holes in the upper crust, to allow steam to escape. Brush the crust with the beaten egg.
  7. Bake in the middle of the oven 20-25 min, until golden. Serve at room temperature.

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