Galette des Rois with Almond Frangipane Filling
Flaky puff pastry filled with almond cream and finished with a glossy egg wash.
This Galette des Rois sandwiches almond frangipane between two rounds of puff pastry. Keep the pastry cold, seal the edges well and score a decorative pattern without cutting through the top. Bake until deeply golden so the base cooks through. A traditional hidden fève is optional; for safe serving, keep any token separate and tell guests rather than baking a hard object into the pastry. Beat butter and sugar until creamy. Beat in one egg, ground almonds, flour and almond extract until smooth. Chill 15 minutes. Heat oven to 200°C (400°F). Lay one pastry sheet on a lined tray. Spread frangipane over pastry, leaving a 2-cm border. Brush border with water. Top with second pastry sheet. Press edges to seal and crimp. Score a pattern lightly on top.
Recipe card
Galette des Rois with Almond Frangipane Filling
Equipment: Measuring cups and spoons, mixing bowls, a sharp knife, and the pan or baking dish specified in the method
Ingredients
Instructions
Make frangipane
Beat butter and sugar until creamy. Beat in one egg, ground almonds, flour and almond extract until smooth. Chill 15 minutes.
Prepare pastry
Heat oven to 200°C (400°F). Lay one pastry sheet on a lined tray.
Fill
Spread frangipane over pastry, leaving a 2-cm border. Brush border with water.
Seal and score
Top with second pastry sheet. Press edges to seal and crimp. Score a pattern lightly on top.
Glaze and bake
Beat remaining egg with a teaspoon of water. Brush top without pooling at edges. Bake 30 to 35 minutes until deeply golden.
Cool
Cool at least 20 minutes before slicing. Keep any optional serving token separate and clearly announced.
How to tell when it is ready
Cool at least 20 minutes before slicing. Keep any optional serving token separate and clearly announced.
Tips
- Beat butter and sugar until creamy.
- Heat oven to 200°C (400°F).
- Spread frangipane over pastry, leaving a 2-cm border.
- Top with second pastry sheet.
Troubleshooting
- If pastry softens, chill it before baking.
- If top browns too quickly, tent loosely with foil.
Substitutions
- Use dairy-free puff pastry and plant butter.
- Use hazelnut meal instead of almonds, noting the different flavour.
Variations
- Add orange zest to the almond filling.
- Use a little vanilla with the almond extract.
Serving suggestions
- Serve slightly warm.
- Offer coffee or tea.
- Add fresh berries.
- Dust lightly with icing sugar.
Make ahead
Prepare components ahead and store safely. Store covered in the refrigerator up to 3 days. Reheat slices briefly in a low oven.
Storage
Store covered in the refrigerator up to 3 days. Reheat slices briefly in a low oven.
Food safety
Keep egg-and-almond filling refrigerated after cooling; disclose almond allergen.
Frequently asked questions
Can I prepare it ahead?
Assemble and refrigerate unbaked galette for a few hours, then egg-wash and bake.
How should I store galette des rois with almond frangipane?
Store covered in the refrigerator up to 3 days. Reheat slices briefly in a low oven.
Serve slightly warm. Store covered in the refrigerator up to 3 days. Reheat slices briefly in a low oven.
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