How to make galette des rois, traditional Epiphany cake
Provencal Recipes · TasteJanuary is the month of la galette in France. La galette des rois, or King’s Cake, is a flaky buttery pastry filled with almond paste. It is traditionally eaten at Epiphany on the 6th of January, but it’s also eaten throughout the month at social gatherings, schools, offices, New Year ceremonies, and so on. As today is Epiphany, I thought I’d share with you just how easy it is to make your own galette des rois.
Continue reading here for Phoebe’s recipe and photos on how to make an Epiphany cake or galette des rois in Provence.
©David Scott Allen
Recipe Variations for Epiphany Cake
Galette des Rois (King's Cake)
A delicious cake filled with almond cream. Try this recipe for your next dinner party!
Check out this recipe
Galette des Rois (Epiphany cake)
Here is what Phoebe has to say: Making your own Galette des Rois is very simple, assuming you can get hold of ready-made puff pastry. In France, we’re spoilt with excellent quality puff pastry that comes ready-rolled with its own baking paper, available in every supermarket. And even better than that, during the festive period, roughly December and January, kits of puff pastry with a crown and figurine are sold too!
Check out this recipe
Galette Provençale - Christmas Cake
Shaped like a wreath and decorated with dried fruit, the galette Provençale is a seasonal favourite. This recipe takes a bit of time, but like all holiday baking, the result is delicious and well worth the wait.
Check out this recipeFull day Bandol & Cassis Discovery Wine Tour from Marseille
Begin your journey in the medieval village of Le Castellet, perched elegantly atop a wooded hill overlooking lush vineyards. Next, venture into the renowned Bandol wine region.
Book this ExperienceLegal
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication InformationAffiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Previous Post
Flying from Marseille…New DestinationsNext Post
Food Styling in Provence UpdateRelated Provence Articles
Galette des Rois Recipe and Epiphany in Provence
January 5, 2021
Epiphany on January 6th The “Three Kings day” is a real party at home. We like to make the “galette” ourselves and share this moment with the family. Besides, January is the month we celebrate my brother’s birthday (January 3) and mine (January 5). We would be delighted to welcome you for an immersion in …
Celebrating the Epiphany with Cake Brioche des Rois
December 7, 2022
The Epiphany in France is an excellent opportunity to make (and eat) cake. Although not just any cake, the day is traditionally celebrated with either a Galette or a Brioche Des Rois, recognising the 12th day of Christmas, when the three Magi arrived to offer gifts to the newborn baby. It’s a tradition that dates …
French Bakeries Visiting a Boulanger in Aix-en-Provence
March 18, 2021
Susan and Sam Gish took a magical tour of Au Pavé du Roy: Artisan Patissier Chocolatier Boulanger Glacier Traiteur in Aix-en-Provence. Our rendezvous was with Mme Laurence Campanella, the 3rd generation owner of the shop. She invited us to come on a morning in October, and we were delighted to accept her kind invitation. Entering …
Galettes des Rois and the Nabatean Spice Route
January 6, 2016
In a month’s time, I shall be visiting vineyards in the Negev desert and the archaeological remains of the ancient Nabatean kingdom. Splendid remains of buildings and extensive evidence of large scale agriculture and winemaking indicate the richness of this area in ancient times. The 1st century BCE historian Strabo described the Nabateans as being …
No Comment