# Galette des Rois

A delicious Galette des Rois with puff pastry and almond cream, made in less than an hour.

- Total time: 60 min
- Cuisine: French
- Category: Dessert
- Language: en

## Ingredients

- 450 gr farine
- 360 gr beurre
- 7 gr sel fin
- 225 gr eau
- 60 gr beurre
- 60 gr sucre
- 1 "
cassero
- 1 œuf
- 60 gr poudre d’amandes
- 1 gousse de vanille
- 100 gr eau
- 25 gr sucre
- 1 gousse de vanille usagée

## Instructions

1. Put all puff pastry ingredients (butter, flour, salt, water) in the freezer for 15 minutes.
2. After 15 minutes, put the butter, flour, and salt in the bowl of a stand mixer and mix for just 1 minute with the paddle attachment.
3. Gradually add water; stop when the dough begins to form and you can still see pieces of butter.
4. Place the dough on a floured work surface and roll it out into a rectangle about 0.5 cm thick.
5. Perform a double turn by folding the dough twice onto itself, then give it a quarter turn.
6. Immediately repeat the double turn operation, then give it another quarter turn.
7. Perform a single turn, which is a simple portfolio fold. You can cut the extremities for more regularity.
8. Wrap the dough and reserve it in the freezer for 15 minutes while preparing the almond cream.
9. For the almond cream, combine soft butter and sugar in a bowl, optionally with a vanilla bean, and mix until creamy.
10. Add the almond powder (or hazelnut powder) and mix again.
11. Once creamy again, add the eggs one by one, mixing well after each addition.
12. Transfer the almond cream to a piping bag and set aside.
13. Roll out the puff pastry to a thickness of about 3 mm and cut out two circles of 22 to 24 cm in diameter.
14. Reserve the two puff pastry circles in the freezer for 5 minutes to make them easier to handle.
15. Generously fill one circle with almond cream, stopping 2 cm from the edge.
16. Add the fève.
17. Moisten the exposed edges with cold water.
18. Place the second puff pastry disk on top and press the edges well to seal.
19. Apply egg wash for gilding and create decorative patterns with a sharp knife.
20. Place four small cookie cutters at the corners of your baking sheet, place the galette on it, and put another baking sheet on top to control the rise during baking.
21. Bake at 180°C for 45 minutes.
22. While hot, you can apply a syrup (made from 100g water, 25g sugar, and the used vanilla bean, brought to a boil) on top.
23. Let it cool before serving.

## Equipment

- batteur
- plan de travail fariné
- couteau
- salad bowl
- poche à douille
- emporte-pièces
- plaque de cuisson
- casserole

## Tips

- For the puff pastry, make sure to still see pieces of butter in your dough before the folds.
- Cut the ends of the dough for more regularity in the simple fold.
- Reserve the two puff pastry circles in the freezer for 5 minutes to make them easier to handle.
- When filling with almond cream, stop 2 cm from the edge.
- Press the edges well to prevent the filling from escaping during cooking.
- Use cookie cutters and another plate to control the rise of the galette during baking.

## Source

- Original video: https://vm.tiktok.com/ZNRrNoDe6/
- Recipe page: https://www.cliprecipe.com/recipe/3f03c4b4-acfb-4c5a-bdf9-ebe2815f14dc
- Extracted: 2026-01-07

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