Galette des Rois, the recipe and where to eat the French Epiphany dessert

Galette des Rois is a traditional French dessert consumed mainly on Epiphany Day, January 6, to celebrate the Three Kings. Originating in northern France, it consists of baked golden puff pastry filled with almond-based frangipane cream. Hidden inside is a small surprise, called a fève (fava or figurine), and whoever finds it in their slice is proclaimed “King or Queen for a day” and wears a cardboard crown, sold with the cake. In the south of France, however, the traditional version is a crown-shaped pan brioche decorated with candied fruit.

Where to eat it in Rome

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In Rome you can enjoy the Galette des Rois at Le Carré Français, a restaurant and boulangerie in the Prati area (Via Vittoria Colonna 30). This restaurant strictly follows the traditional French recipe and is known for its attention to quality ingredients and craftsmanship. The chef pâtissier prepares the dessert according to French customs, making it an ideal choice for those who want to have this French gastronomic experience in the Capital.

The recipe for La Galette des Rois

For those who love to cook, we offer the recipe of Cyril Lignac, one of France’s most celebrated chefs, known for his creative cooking and media charisma.

Ingredients for 4 people:

• For the galette 2 rolls of puff pastry (best with butter), 2 egg yolks (for brushing)
• For the custard:
  • 2 eggs
  • 50 g sugar
  • 30 g flour
  • 250 ml milk
  • 1 vanilla pod

• For the almond cream:
  • 3 egg yolks
  • 125 g of almond flour
  • 125 g soft butter (at room temperature)
  • 100 g sugar

• For the frangipane: Custard + almond cream + 1 tablespoon rum (optional)

Prepare the custard

1. In a bowl, beat eggs with sugar until light and fluffy
2. Add the flour and mix until smooth and creamy
3. Heat the milk in a saucepan with the seeds of the vanilla pod (you can also put in the empty pod for more flavor). When it is hot, remove the pod and pour the milk trickling into the egg mixture, stirring
4. Return everything to the saucepan and cook over low heat, stirring constantly, until the cream thickens
5. Cover with plastic wrap and let cool for about an hour.

Prepare the almond cream

• In a bowl, cream the soft butter with the sugar until creamy in consistency
• Add the egg yolks one at a time, mixing well
• Incorporate the almond flour and mix until smooth.

Prepare the frangipane

• Mix together the cooled custard and the almond cream
• Add a tablespoon of rum (optional) and transfer the mixture to a piping bag

Assemble the galette

1. Roll out the first disk of puff pastry on a baking sheet lined with parchment paper
2. Using the sac à poche, spread the frangipane in concentric circles starting from the center, leaving about 2 cm free along the edges
3. Hide a *fève* (small surprise) or bean in the cream
4. Brush the edges of the pastry with a little beaten egg yolk
5. Cover with the second disk of puff pastry and seal the edges well by pressing down with your fingers or the tines of a fork
6. Brush the surface with egg yolk and decorate by gently carving patterns (e.g., lines or spirals) with a sharp knife

Resting and baking

• Place the galette in the refrigerator for 1 hour (this will help it keep its shape while baking)
• Preheat oven to 200°C (325°F)
• Bake for 10 minutes at 200°C, then lower the temperature to 180°C and continue for another 30 minutes, until golden brown

Serve the galette warm and let everyone find out who will find the fève and be proclaimed King or Queen! 👑 Enjoy your meal! 🥳