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Galette des rois Epiphny Cake @FibiTee

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!
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.
    Homemade galette des rois @FibiTee
  • 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 (400F) (fan assisted oven) for approx 25 mins (or until golden, keep an eye on it, all ovens are different).
    galette des rois @FibiTee
  • 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.
Tried this recipe?Let us know how it was!