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Galette des rois Epiphny Cake @FibiTee

Galette des Rois (Epiphany cake)

Phoebe ThomasPhoebe Thomas
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!
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Dessert
Cuisine French
Servings 8 People


  • 460 g Puff Pastry 2 rolls of ready-made pastry
  • 100 g Ground Almonds
  • 75 g Sugar
  • 1 whole Egg
  • 1 Egg Yolk beaten
  • 50 g Unsalted Butter at room temperature
  • A few drops Almond Essence
  • 1 Fève small ceramic figurine or a dried broad bean
  • 1 Paper Crown


  • Roll out the bottom pastry into thin rounds of approximately 30-35cms diametre onto a baking tray lined with baking paper.  Prick it with a fork several times.
  • Mix all other ingredients except the extra egg yolk in a mixing bowl, beat till thoroughly mixed and creamy.  The paste should be quite thick.
  • Spread the paste over the pastry, leaving an edge of a couple of centimetres.
  • Paint some beaten egg yolk around the edges as “glue” to help stick the top layer of pastry.
  • Place the fève (figurine) somewhere not too near the centre.
  • Place the 2nd round of pastry over the top and pinch around the edges to stick it firmly closed.
  • Prick a few holes and cut a pattern on the top with a knife (if you wish!)
  • Paint with the beaten egg yolk to make the pastry beautifully golden.
  • Bake at 200°C (400°F) (fan assisted oven) for approx 25 mins (or until golden, keep an eye on it, all ovens are different).
  • Can be served warm or cold.


Serve to as many as possible, but make checking carefully not to break a tooth or choke on the fève.
Keyword Cakes, Christmas Recipe, French Desserts
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