# Galette des Rois

A delicious Galette des Rois with beautiful layering, made with an express puff pastry technique.

- Total time: 60 min
- Cuisine: French
- Category: Baked Goods
- Language: en

## Ingredients

- 450 gr farine
- 360 gr beurre
- 7 gr sel fin
- 225 gr eau
- 60 gr beurre mou
- 60 gr sucre
- 1 œuf
- 60 gr poudre d'amandes
- 1 gousse de vanille
- 100 gr eau pour le sirop
- 25 gr sucre pour le sirop
- 1 gousse de vanille usagée
- fève
- eau froide
- dorure

## Instructions

1. Place all puff pastry ingredients (butter, flour, salt, water) in the freezer for 15 minutes.
2. After 15 minutes, combine the cold butter, flour, and salt in the bowl of a stand mixer and mix for just 1 minute with the leaf attachment.
3. Gradually add water to the mixture until the dough just begins to form, making sure to stop while pieces of butter are still visible.
4. Transfer the dough to a floured work surface and roll it into a rectangle approximately 0.5 cm thick.
5. Perform a double turn by folding the dough over itself twice, then give it a quarter turn.
6. Immediately perform another double turn with the same folding technique, then give it another quarter turn.
7. Perform a single turn by folding the dough in a portfolio style. You can trim the ends for neatness.
8. Wrap the dough in film and refrigerate it for 15 minutes while preparing the almond cream.
9. To make the almond cream, combine soft butter and sugar in a bowl (with an optional vanilla bean) and mix until creamy.
10. Add the almond powder (or hazelnut powder) and mix again until creamy.
11. Add the eggs one by one, mixing well after each addition.
12. Transfer the almond cream into a piping bag and set it aside.
13. Roll out the puff pastry to a thickness of approximately 3 mm and cut out two circles of 22 to 24 cm in diameter.
14. Place the two pastry circles in the freezer for 5 minutes to make them easier to handle.
15. Generously spread the almond cream onto one pastry circle, stopping 2 cm from the edge.
16. Add the fève to the almond cream filling.
17. Moisten the exposed edges of the bottom pastry circle with cold water.
18. Place the second pastry circle on top and press down firmly around the edges to seal, preventing leakage during baking.
19. Apply an egg wash (dorure) to the top of the galette.
20. Decorate the galette's top with a very sharp knife.
21. Place four small cookie cutters at the corners of a baking sheet, then place another baking sheet on top of the galette to control its rise during baking.
22. Bake at 180°C for 45 minutes.
23. While hot, apply a syrup (made by boiling 100g water, 25g sugar, and the used vanilla bean) to the galette.
24. Let the galette cool before serving.

## Equipment

- congélateur
- cuve du batteur
- batteur avec feuille
- plan de travail fariné
- saladier
- poche à douille
- couteau tranchant
- emporte-pièces
- plaque de cuisson
- casserole

## Tips

- To make the puff pastry easier to handle, chill it in the freezer for 15 minutes before rolling and between folds, and again for 5 minutes after cutting the circles.
- Ensure there are still pieces of butter visible in the dough after the initial mixing.
- When garnishing, stop 2 cm from the edge to ensure a good seal.
- Use a very sharp knife for decoration.
- Control the rise in the oven by placing another baking sheet on top, supported by cookie cutters at the corners.

## Source

- Original video: https://vm.tiktok.com/ZNRk7fSEY/
- Recipe page: https://www.cliprecipe.com/recipe/2b87049d-daf4-4972-ac7f-68330b38540e
- Extracted: 2026-01-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt