Before wrapping up the holidays, there is one final occasion the French take to eat and rejoice: the Fête des Rois, or “Feast of the Kings.” Set on January 6, the day of the Epiphany (honoring the arrival of the Three Wise Men in Bethlehem), this celebration involves eating a Galette des rois, or king cake—two circles of buttery puff pastry filled with sweet, creamy frangipane—in which a trinket, called a fève, has been hidden. If your slice has the fève, you are crowned as honorary queen or king for the day.
Just like the Bûche de Noël in December, galettes des Rois pop up in virtually every bakery in France when January rolls around. They’re always sold with gold paper crowns, to be offered to the fève-finding king or queen. This is a beloved French tradition, and many take the chance to eat multiple galettes throughout the month of January if they can.
Because Galettes des Rois can be found in literally every bakery in France, only a few French people make their own at home. But since in the US/Canada, they are much harder to find, making you own at home is the way to go.
Two kinds of Galettes des Rois.
Before diving into this recipe, it should be noted there are in fact two kinds of galettes des rois in France. The first one, often found in the south of France, is a yeasted, brioche-like cake shaped like a crown and usually topped with colorful candied fruit (see the recipe here!).
The second, found in the north of France, is the one made from puff pastry filled with frangipane, a simple almond cream. This is the most popular version of the galette des rois, and the one you’re most likely to stumble upon in Parisian bakeries.
The serving ritual
With Galette comes the tradition of “drawing the king and the queen”. A trinket (called “la fève”) is hidden in the galette (before baking it, usually inserted inside the frangipane filling). The galette is then cut up and served, and the person who finds the figurine in their slice, becomes honorary king or queen for the day.
A big part of why galettes des rois are so popular is that everyone wishes to find la fève in their slice. So to keep the game fair, when serving a galette, tradition dictates that the youngest guest hide under the table and call out guests’ names, who are then served their slices. No cheating allowed!
About the “Fèves”
As playful as this might sound, these little “fèves” are, for some French, highly collectibles gems. You will see them in most antique markets and stores in France. They come in many shapes (from religious icons, celebrities to cartoon characters) and prices (some porcelaine vintage fèves can be pretty pricey.) It has become common for bakeries to come up with their own line of figurines each year.
Nowadays, most bakeries’ galettes include a plastic trinket, while just a few still include the traditional hand-painted porcelain fèves representing a nativity character.
Cooking notes:
- For convenience, use frozen, ready-to-bake puff pastry sheets that can be found in the freezer section of any grocery store. I often use Tenderflake ready-to-bake puff pastry sheets (that I then cut out into two 9” circles). It s important to keep your puff pastry sheets well-chilled. Take them out of the fridge and work with them quickly to create the galettes. Puff pastry tends to get pretty sticky and uneasy when it warms up.
- The frangipane filling can be made ahead and will keep for up to three days refrigerated. Simply adding almond extract to the frangipane will give it its classic taste, but the beauty of making your own galette is that you can tweak it as you want. Try adding 2 tablespoons of cocoa powder to the filling or a layer of sliced apples or pears on top. Another spin is to use ground pistachios or hazelnuts, instead of almonds.
- If you can’t find a fève to bake into your galette, you can use a whole almond.
- As with a croissant or any other puff pastry, a galette des rois is best enjoyed the day it’s made, either warm or cooled to room temperature.
I hope you’ll love this Galette des Rois (French King Cake) recipe as much as I do! If you have any questions, please feel free to leave a comment.
You may also like:
- King’s Brioche
- Classic French Spiced Bread (Pain d’Épices)
- Spiced Cookies with Candied Citrus Peels and Almonds (Leckerli)
- Raspberry Jam Swiss Roll
- Almond Chocolate Twice-Baked Cookies from Provence (Croquants)
- Raspberry Jam-Filled Sablé Sandwiches (Lunettes de Romans)
- Classic Chocolate Bûche de Noël
Did you make this recipe?
I’d love to know how it turned out! Please let me know by leaving a comment below, rate the recipe and/or share a photo on Instagram: tag @pardonyourfrench and hashtag it #pardonyourfrench. This post may contain affiliate links. Please see my Privacy Policy & Disclosure page for more details.
This article was first published on January 4th, 2018 and then updated on December 29th, 2020.
38 comments
This looks amazing! I will be trying this recipe tomorrow but do hope you can provide me with an alternative to almond flour as I have a sensitivity to this. Any suggestions??
Hi Anya! I suggested using ground hazelnuts; this is a bit more expensive but the closest ingredient to recreate the texture of an almond frangipane. Happy baking!
Made this to show off to my French teacher, loved it!
Great, thank you!
Easy to follow instructions. The filling is fantastic. Perfect result on first try. Now I am experimentin with different designs on top. Thank you!
Fantastic, thank you Lisa!
Just made this recipe, it was delicious and very impressive looking. I need a bit of practice with the design on top but I was surprised how easy it was to make.
Thank you! It is a definitely one of those desserts that looks impressive but that’s actually quite easy to make.
I made this for our New Year’s Eve dinner. It turned out great. Thank you.
Thank you for your feedback Rachel!
Hi I’d love to try this recipe but wondering if you have a recipe for puff pastry sheets on your website?
Hi Tania, Unfortunately I do not have a recipe for puff pastry on my website, but I recommend this recipe: https://cnz.to/recipes/cakes-tarts/rough-puff-quick-easy-puff-pastry-recipe/
Thanks! I’ll check it out. Also one more question. Can I use almond flour instead of almond meal?
Hi Tania! Yes you can use almond flour, which is usually a bit finer than almond meal. The frangipane will be creamier (less grainy) but that really won’t make a huge difference. Happy baking!
Thanks can’t wait to try it out!
[…] A French King’s cake recipe. (Find a photo of my attempt on IG.) […]
Hi Audrey, thank you for the delicious recipe and the wonderful step-by-step instructions with photos!
I am delighted with how mine turned out! I’ll tag you on my Instagram post!
Amazing, thank you Heather!
Just made this and it worked fine. I had to guess at baking temp since you did not include that information. I baked mine at 375F for 30 mins. Might be helpful to include temp in instructions.
Hi Stephanie! The baking temperature is indicated just before step 2 – “Preheat your oven to 375 degrees F.” (I understand it can get lost in-between the text/photos). But in the end, you baked it at the right temperature, so it’s all good 🙂 Happy to know it turned out well!
Every recipe is absolutely perfect. My French husband thinks I’m a chef. Thank you Audrey for making me look good:)
I bought your book as well and I love it. I enjoy reading your blog, and learned a lot from it. Thank you!!!!!
Thanks so much, this just made my day!
[…] galette des rois, is a traditional French King Cake. They look quite impressive but are surprisingly easy to make. […]
Hey Audrey! Bonne Année!! Lovely delicious recipe! Any idea/advice what to do with remaining frangipane? I made a bit more.
Thank you!.-
Hi Lena, you can use the frangipane as a spread on toasts in the morning or to make bostocks? I hope this helps!
The instructions and flavors in this recipe are perfect. I have made several galettes using the recipe. It always makes people happy.
Thank you Lisa!
[…] Obtenez la recette @ pardonyourfrench […]
Can this be made ahead (night before) to just put in the oven before guests arrive? or it has does it have to be baked as soon as the egg wash is on? I’ve made this several times and gets many compliments, but I would love to serve while it is still warm.
~Kitty~
Hello, Kitty! This is a tough question that I’ve sat on for a bit, and these are my thoughts… The filling, as it so thick and “lacking” liquid, should be fine. My worry comes here – does the defrosted puff pastry become gummy sitting in the fridge that long? I have never prepared this ahead of time, honestly. Part of me thinks if you prep it WITHOUT the eggwash (save that until right before you bake) and you wrap it very tightly (basically airproof) and store it at the bottom of your fridge (the coldest spot) it should work out.
If you do try it, please let me know how it went. But definitely do not add the eggwash until right before baking!
[…] 1. Galette des Rois […]
King’s Galette and Brioche recipes, are they in your book:
“Rustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and BeyondRustic French Cooking Made Easy: Authentic, Regional Flavors from Provence, Brittany, Alsace and Beyond by Audrey Le Goff”
???
Hello, Carol Ann. No, these recipes weren’t part of my book. The book was released in 2019 and I have added many, many recipes to my blog since then (including these 2). I’m hoping to release another book in the future though 🙂
Thank you for the quick response…I’ll have to get the book and see what is in it and still try these two recipes, they sound delicious!
I appreciate the support, Carol Ann. I really enjoyed making the book, it was my first ever. It’s enjoyable to see how many writing and photography has changed since 5yrs ago. I love that you can “add” recipes to a blog. But books are always special to me.
What a fantastic recipe for the Gallette des Rois
It looks wonderful and so tasty.
Thank you, Pamela! It’s as much a joy to make as it is to eat 🙂
[…] Galette des Rois […]