Go Back

The French King Cake: Galette des Rois

Puff pastry cake filled with almond cream infused with rum
Servings 6
Prep Time 30 mins
Cook Time 1 hr


  • 2 round sheets of puff pastry (22 cm diameter)*


  • 40 g sugar
  • 50 ml water

Almond Cream

  • 120 g butter, room temperature
  • 150 g almond flour
  • 120 g powdered sugar
  • 15 g corn starch
  • 2 large eggs
  • 2 tbsp rum


  • Boil 50 ml of water and dissolve 40 g of sugar in it. Set aside to allow to cool.
  • Cut the butter into cubes and cream it using the paddle attachment of your mixer. Add the almond flour and powdered sugar to the creamed butter and mix. Then, carefully add the corn starch to avoid any splatter. Increase the mixing speed without allowing the mix to integrate too much air. Scrape down the sides of the mixing bowl. Then, add 90 g of egg (about 1.5 eggs) to the mixture and continue to mix gently. Once incorporated, add the rum and mix with a spatula.
  • Fill a pastry bag with the almond cream. Starting from the center of one of the puff pastry sheet, pipe concentric circles up to about 3.5-4 cm from the edge of the sheet. Place a little charm, such as a mini baby doll within the almond cream. Brush the outer edge of the pastry sheet with the cooled syrup.
  • Place the second pastry sheet on top of the first sheet. Gently push out any air trapped between the sheets and seal the two sheets together with your fingers. Be sure to completely seal the sheets, otherwise the almond cream will leak from the galette while baking. Brush the surface of the puff pastry with the remaining egg mix. Then, place the galette in the fridge for 15 minutes. Pre-heat the oven to 210°C (410°F).
  • Take the galette out of the fridge, and cut notches along the edge of the galette about every 1 cm using the back of a knife blade. Then, poke a tiny hole in the center of the surface of the galette. Using a knife, draw semi-circles from the center to the edge without piercing the pastry sheet. Place the galette on a rimless baking sheet lined with parchment paper and bake for 15 minutes at 210°C, then lower the temperature to 180°C (360°F) for 40 minutes. As soon as the galette comes out of the oven, brush the surface with the remaining syrup.


*Be sure to choose puff pastry that is made with real butter.
Course: Dessert
Cuisine: French
Keyword: Almond Cream, Baked, Pastry, Puff Pastry