The Galette des Rois, a quintessential French tradition, is a cake steeped in history, typically enjoyed during Epiphany on January 6th, marking the arrival of the Three Wise Men in Bethlehem.
Crafted from delicate puff pastry and housing a hidden charm called the “fève,” it traditionally boasts a filling of frangipane—a luscious cream concocted from sweet almonds, butter, eggs, and sugar. However, indulgent variations abound, featuring tantalizing additions such as chocolate, apple, or candied fruits. Each year, esteemed French pastry chefs unveil exclusive interpretations, adding a touch of innovation to the ritual of crowning the fortunate finder of the fève.
The season for Galette des Rois commences on Twelfth Night and concludes on Shrove Tuesday. Epiphany, occurring on January 6th, symbolizes the presentation of the infant Jesus to the Three Wise Men—Melchior, Caspar, and Balthazar—who journeyed from Asia, Africa, and Europe, bearing gifts. Like many Christian observances, Epiphany’s origins trace back to pagan festivities, notably the Roman celebration of Saturnalia, where a monarch for a day was chosen through a cake containing a hidden bean.
The traditional Galette des Rois, with its characteristic flaky pastry adorned with decorative incisions and baked to golden perfection, is often accompanied by an array of fillings such as frangipane, fruits, chocolate, or cream. The preferred choice among the French populace remains the frangipane-filled variety, attributed to the ingenuity of a Florentine nobleman, the Marquis of Frangipani, centuries ago.
Historically, the cake would be portioned out to guests, with an extra serving known as the “part du pauvre” or the poor man’s share, reserved for the first indigent visitor. In southern France, an alternative to the puff pastry Galette des Rois is the Gâteau des Rois—a fruity brioche crowned with orange-flavored sweet dough, adorned with red fruits and sugar. The custom of “finding the king” even graced the table of Louis XIV, where discovering the fève transformed ladies of the court into queens for a day, bestowed with the privilege of requesting a royal favor.
Originally, the fève took the form of porcelain nativity figurines, evolving into a coveted collectible today. Family traditions involve the ceremonial cutting of the cake, with the youngest member designating recipients of each slice. A cardboard crown accompanies the dessert, adorning the fortuitous individual who discovers the fève, thereby anointing them as king or queen.
Every year, pastry virtuosos introduce inventive creations, enriching the tradition with novel flavors and textures. From the decadent Galette d’Or et d’Orange by La Maison Dalloyau to Pierre Hermé’s Latin-inspired infiniment chocolat, these offerings tantalize taste buds and ignite culinary delight. Yet, the Galette des Rois remains accessible to all, crafted with precision and passion by artisans across France, much to the delight of dessert enthusiasts.
Even on a grand scale, such as the traditional reception at the Elysée Palace, where a colossal Galette is prepared for the President of the French Republic, the spirit of the tradition endures. However, in this august setting, the cake eschews the inclusion of a fève, honoring the solemnity of the occasion.
Beyond French borders, the allure of the Galette des Rois captivates enthusiasts worldwide, from Belgian and Dutch tables to the vibrant festivities of New Orleans’ Carnival. Its popularity extends to cosmopolitan cities like New York, London, and Berlin, where the joy of indulging in this delectable treat transcends cultural boundaries.
____________________
Three Kings’ Cake Recipe – Galette des Rois
The Three kings’ cake is served during Epiphany. The season begins on the Twelfth night after Christmas, January 6th, and commemorates the arrival of the three kings to see the baby Jesus.
To mark the occasion, Le Cordon Bleu Master Chefs have created this Three Kings’ Cake which follows the traditional version served in Northern France. A bean, or “fève” is hidden in the cake and the person whose portion contains the bean is crowned king or queen for the festivities. The cake differs from one region to the next, with different countries taking slightly different approaches, but Parisians know it as a flat, round puff pastry cake filled with a thin layer of almond cream.
Galette des Rois (Three Kings’ Cake):
1 Cake Serves 10
Preparation time: 1 hours 45 minutes
Cooking time: 40 minutes
Total time: 2 hours 25 minutes
Puff Pastry:
Preparation time: 2 hours 40 minutes
Total time: 2 hours 40 minutes
If using already prepared puff pastry, skip to the second part of the recipe.
Ingredients
Puff pastry
160 ml water
1½tsp salt
70 g unsalted butter, melted
300 g plain flour
250 g dry butter (84% fat)
Almond cream
70 g unsalted butter
70 g sugar
70 g ground almonds
1 large egg (60 g)
1 tsp cornflour
1½ tsp rum
Syrup
25 ml water
25 g sugar
Method
The day before:
For the puff pastry:
Tip the cold water and salt into a large bowl, then mix in the hot melted butter. Add the flour and mix the dough with a plastic dough scraper. This dough is called ‘détrempe’. Place the détrempe on a lightly floured work surface. Knead gently to make a smooth dough, then flatten the dough slightly with a rolling pin. Wrap in cling film and refrigerate for 30 minutes.
Soften the butter by tapping it repeatedly with a rolling pin. Cut into a square, place the trimmings on top of the butter block and flatten slightly. Lightly flour your work surface and quickly roll out the détrempe. Place the butter square on top and fold the dough over it. Lightly tap over the top to ensure the butter is securely wrapped in dough.
Roll out the entire assembly to seal the butter inside the détrempe and make a rectangle. Flour lightly if necessary. Take the bottom third of the dough and fold over the middle third. Then fold the top third over the middle third (1st turn).
Roll out the dough into a rectangle again. Rotate the dough 90 degrees on your work surface. Fold over the bottom third of the dough, then the top third, as above (2nd turn). Gently flatten the dough. Mark the dough with your fingers to remind you how many turns you have completed (2). Wrap the dough in cling film, then refrigerate for 20 minutes.
Take the dough out of the refrigerator, remove the cling film and set the dough in front of you. Repeat the above steps (the 2 turns) 2 times, completing 6 turns in total, refrigerating for 20 minutes after each 2 turns. Shape the dough into a rectangle again. Wrap in cling film and refrigerate for 30 minutes or overnight.
Next day:
For the almond cream:
Whisk the butter in a bowl to a creamy consistency. Add the sugar and whisk well. Add the ground almonds and mix well. Incorporate the egg, followed by the cornflour and then the rum and mix. Transfer to a piping bag fitted with a plain nozzle and refrigerate for 20 minutes.
For the syrup:
Combine the water and sugar in a pan and bring to the boil. Leave to cool.
Assembly:
Roll out the dough to a 1.5-cm thickness and cut into 2 rectangles. Wrap each rectangle in cling film and refrigerate for 30 minutes. Roll out each rectangle to a 2–3-mm thickness and form two squares about 30 cm. Lay one dough square over a sheet of baking parchment and lightly press with the 22-cm tart ring to leave a circular impression. Brush around the marked-out circle with the beaten egg. Pipe the almond cream in a spiral inside the marked-out circle, leaving a 2-cm-wide margin. Slip a porcelain figurine into the almond cream. Carefully lay the second dough square over the top of the first. Press down on the edges to encase the cream and remove any air. Use the 26-cm tart ring to cut out the cake (in order to have a margin of about 2 cm around the almond cream). Remove the excess dough. Use the back of a knife to crimp the edges.
Transfer the cake to a baking tray. Brush all over with the beaten egg, except for the crimped edge. Rest for 15 minutes, then repeat the process. Use a knife to score the top of the cake with lines radiating from the centre towards the edges. Rest again for 30 minutes. Preheat the oven to 210°C (gas mark 6–7). Bake for about 15 minutes until the cake is golden, then lower the oven temperature to 180°C (gas mark 4) and bake for 25 more minutes. When the cake comes out of the oven, brush with the syrup.
Recipe adapted from the book Pastry School by Le Cordon Bleu® institute and publisher Grub Street.