{"id":2405,"date":"2026-01-06T13:00:00","date_gmt":"2026-01-06T13:00:00","guid":{"rendered":"https:\/\/dev95.site\/homemade-galette-des-rois-recipe\/"},"modified":"2026-01-06T13:00:00","modified_gmt":"2026-01-06T13:00:00","slug":"homemade-galette-des-rois-recipe","status":"publish","type":"post","link":"https:\/\/dev95.site\/ar\/homemade-galette-des-rois-recipe\/","title":{"rendered":"Homemade Galette des Rois Recipe"},"content":{"rendered":"<div id=\"dev95-4263415756\" class=\"dev95-- dev95-entity-placement\"><script async=\"async\" data-cfasync=\"false\" src=\"https:\/\/pl27862732.profitableratecpmnetwork.com\/2ad7a50e0bbc23ac6801d7b77c501463\/invoke.js\"><\/script>\r\n<div id=\"container-2ad7a50e0bbc23ac6801d7b77c501463\"><\/div><\/div><div>\n<p>Buy Clotilde&#8217;s latest book, <a href=\"http:\/\/geni.us\/tfmcrss\">The French Market Cookbook<\/a>!<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" width=\"505\" height=\"760\" src=\"https:\/\/i0.wp.com\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-9.jpg?resize=505%2C760&#038;ssl=1\" class=\"attachment-large size-large wp-post-image\" alt=\"\" loading=\"lazy\" srcset=\"https:\/\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-9.jpg 505w, https:\/\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-9-299x450.jpg 299w\" sizes=\"auto, (max-width: 505px) 100vw, 505px\"><\/p>\n<p>If you\u2019ve ever been in France during the month of January, surely you\u2019ve noticed the blossoming of <b><i>galettes des rois<\/i><\/b> in the window of every bakery and pastry shop. A puff pastry pie garnished with a buttery filling, it is the traditional confection with which the <a href=\"http:\/\/en.wikipedia.org\/wiki\/Epiphany_%28holiday%29\">Epiphany<\/a> is celebrated*; I have written in more detail about this tradition in <a href=\"https:\/\/cnz.to\/archives\/2005\/01\/galette_des_rois.php\">this post<\/a>, so I invite you to go and read that first. I\u2019ll wait right here.<\/p><div id=\"dev95-2403289223\" class=\"dev95- dev95-entity-placement\"><center>\r\n<script>\r\n  atOptions = {\r\n    'key' : '4ba6b6513c00e0ba76511f798ae56401',\r\n    'format' : 'iframe',\r\n    'height' : 50,\r\n    'width' : 320,\r\n    'params' : {}\r\n  };\r\n<\/script>\r\n<script src=\"https:\/\/www.highrevenueformat.com\/4ba6b6513c00e0ba76511f798ae56401\/invoke.js\"><\/script>\r\n\t<\/center><\/div>\n<p><i>La galette<\/i>, and the fun ritual that determines who will be <b>king or queen for the day<\/b> (allow me to insist you read <a href=\"https:\/\/cnz.to\/archives\/2005\/01\/galette_des_rois.php\">this post<\/a> if you don\u2019t yet know about the <i>f\u00e8ve<\/i> thing), bring back many a happy childhood memory for me. Aside from the two years I spent in California, I have partaken of at least one galette a year for as long as I can remember.<\/p>\n<h3>My first homemade galette des rois!<\/h3>\n<p>I used to buy them from the pastry shop, like most French people do, but I started <b>making my own<\/b> a few years ago.<\/p>\n<p>My deep attachment to this confection should have compelled me to do so years earlier, but the Epiphany is theoretically celebrated on January 6 \u2014 though this is extended to <b>the whole month of January<\/b> nowadays \u2014 and I always felt a bit too tuckered out after the holidays to tackle the project.<\/p>\n<p>But that inaugural year was different. We were celebrating my parents\u2019 40th <b>wedding anniversary<\/b> one Saturday, my sister, brother-in-law and nephew were visiting from London for the occasion, and my mother had asked if I could bring the dessert for our celebratory lunch. It seemed the perfect opportunity to share a galette with my family, and I had just enough time to make it myself.<\/p>\n<p>My initial intention was to make my own <b>puff pastry<\/b>, using this <a href=\"https:\/\/cnz.to\/recipes\/cakes-tarts\/rough-puff-quick-easy-puff-pastry-recipe\/\">easy puff pastry<\/a> formula, but I didn\u2019t quite have it in me so I decided to use <b>store-bought<\/b> puff pastry. Not just any store-bought puff pastry, mind you, but <a href=\"http:\/\/www.patefeuilleteefrancois.com\/\">Madame Fran\u00e7ois\u2019 puff pastry<\/a>, which is produced in Sologne with butter from the Charentes, <i>farine de gruau<\/i> (fine wheat flour) and zero additives. I got it from <a href=\"https:\/\/cnz.to\/archives\/2003\/10\/the_magic_bakers_store.php\" target=\"_self\" rel=\"noopener\">G. Detou<\/a>, where it is sold in slabs of 3 kilos, ready to be divided, shared and\/or frozen; it can also be ordered on their <a href=\"http:\/\/www.patefeuilleteefrancois.com\/\">website<\/a>**.<\/p>\n<h3>What\u2019s inside a galette des rois?<\/h3>\n<p>The stuffing was <b><i>cr\u00e8me d\u2019amande<\/i><\/b>, not <i><b>frangipane<\/b><\/i>. There is a lot of confusion between the two, so here\u2019s the difference: cr\u00e8me d\u2019amande (almond cream) is a simple mix of butter, sugar, ground almonds, and eggs, more or less in equal parts. Frangipane, on the other hand, is a blend of <i>cr\u00e8me d\u2019amande<\/i> and <i>cr\u00e8me p\u00e2tissi\u00e8re<\/i> (pastry cream), which in turn is made with eggs, milk, sugar, and flour or cornstarch.<\/p>\n<p>Most galettes sold out there are filled with frangipane rather than <i>cr\u00e8me d\u2019amande<\/i> \u2014 the production cost of frangipane is a lot lower, since the almonds are the most expensive ingredient in there \u2014 but my preference goes to <i>cr\u00e8me d\u2019amande<\/i>, which makes a more delicate, less eggy, more flavorful filling.<\/p>\n<p>As for the all-important <b>f\u00e8ve<\/b> (read <a href=\"https:\/\/cnz.to\/archives\/2005\/01\/galette_des_rois.php\">here<\/a> to know what that is), I had wisely saved the one Maxence got when we ate a <i>galette des rois<\/i> at my cousin\u2019s a week before: it is a little porcelain tower of some sort that seems like the tip might pierce the roof of your mouth if you\u2019re really out of luck, but this is France, where people don\u2019t really sue one another for that sort of thing***.<\/p>\n<p><span id=\"more-1871\"><\/span><\/p>\n<p>I consulted countless recipes, watched numerous videos <a href=\"http:\/\/lefooding.com\/en\/recipes-video-toquera\/toquera-076\">including this one<\/a>, and merged all the things I\u2019d learned into my own version, with a little <a href=\"https:\/\/cnz.to\/archives\/2009\/07\/cherry_hazelnut_loaf_cake.php\" target=\"_self\" rel=\"noopener\">hazelnut flour<\/a> in the stuffing.<\/p>\n<p>The making of the galette itself really <b>wasn\u2019t difficult at all<\/b>, at least for someone with a minimum of baking experience: you spread the puff pastry into two circles, spread cr\u00e8me d\u2019amande on the first, cover it with the second, score, eggwash, and bake.<\/p>\n<p>The only <b>slightly tricky steps<\/b> are: 1- not forgetting to place the <i>f\u00e8ve<\/i> in the filling (a horrifying prospect), 2- placing the top circle precisely over the first, 3- sealing it properly so the filling won\u2019t escape, and 4- making sure the eggwash doesn\u2019t drip over the edges of the puff pastry, otherwise it might not rise to its full potential.<\/p>\n<p>I did get some guidance from my personal galette hotline, i.e. my friend <a href=\"http:\/\/scally.typepad.com\/\">Pascale<\/a>, whom I asked if I could prepare everything a day in advance and bake the galette on the day of: she said I could freeze it overnight, and bake it straight from the freezer in the morning. She even mentioned that puff pastry rises higher if it\u2019s been frozen at some point.<\/p>\n<p>It worked perfectly: I woke up, preheated the oven, slipped the frozen galette inside, and tried my best to occupy myself with other things \u2014 watched puff pastry never rises \u2014 until it was ready, golden brown, puffy, and <b>gorgeous.<\/b><\/p>\n<h3>Transporting my homemade galette des rois<\/h3>\n<p>The bonus challenge I faced was <b>transporting<\/b> the galette to my parents\u2019 apartment \u2014 on Maxence\u2019s scooter. I improvised a cake carrier out of two cereal boxes, inserted it in the compartment under the seat, and hoped for the best. Maxence was very careful to avoid bumps and ruts, and although we were practically run down by our squealing nephew upon arrival, the galette made it safely to my mother\u2019s kitchen, then to our table, where it was received with enthusiasm and compliments. My father even declared he\u2019d never eaten such a flavorful galette des rois, and he\u2019d said that about Pierre Herm\u00e9\u2019s before (a completely unbiased opinion, to be sure).<\/p>\n<p>And as luck (and possibly karma) would have it, <b>I got the f\u00e8ve<\/b>, which means I could save it for the next year, when I made another galette: once you know how rewarding and fun it is to make your own, there\u2019s no turning back, I\u2019m afraid.<\/p>\n<p>Feeling up for the project yourself? You have <b>until the end of January<\/b> to do so \u2014 at least that\u2019s when the French stop eating galettes (and stop wishing one another a happy new year). And if it feels too tight, well, the recipe will be right here waiting for you next year!<\/p>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4278\" src=\"https:\/\/i0.wp.com\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-10.jpg?resize=760%2C505&#038;ssl=1\" alt=\"Galette des rois\" width=\"760\" height=\"505\" style=\"width:100%\" srcset=\"https:\/\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-10.jpg 760w, https:\/\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-10-450x299.jpg 450w, https:\/\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-10-300x200.jpg 300w, https:\/\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-10-355x237.jpg 355w\" sizes=\"auto, (max-width: 760px) 100vw, 760px\"><\/p>\n<p>* Except in the south of France, where the <i>g\u00e2teau des rois<\/i> \u2014 a ring-shaped brioche studded with candied fruit \u2014 takes its place.<\/p>\n<p>** If that\u2019s not an option, use the best quality puff pastry you can find and afford. Ideally, it will be made with just flour, butter, water, and salt (no other type of fat, and no preservatives or additives); in France, the one that is sold by <a href=\"http:\/\/www.picard.fr\/Modules\/LaBoutique\/les_pates_pretes_a_cuire84\/Produits\/2_pates_feuilletees_pur_beurre_pre_etalees1589.html\">Picard<\/a> is said to be the best option in its range.<\/p>\n<p>*** I\u2019ve read that some French-style bakeries established in the US simply place a whole almond instead of a trinket in their galettes, to avoid any broken tooth incident.<\/p>\n<div class=\"hashtag-box clearfix\">\n<div class=\"hashtag-image\">\n\t\t<img data-recalc-dims=\"1\" decoding=\"async\" width=\"84\" height=\"84\" src=\"https:\/\/i0.wp.com\/cnz.to\/wp-content\/uploads\/2017\/09\/clotilde_instagram_84.jpg?resize=84%2C84&#038;ssl=1\" class=\"attachment-full size-full\" alt=\"\" loading=\"lazy\">\t<\/div>\n<div class=\"hashtag-content\">\n<h2>Have you tried this? Share your pics on Instagram!<\/h2>\n<p>Please tag your pictures with <a href=\"https:\/\/www.instagram.com\/explore\/tags\/cnzrecipes\/\">#cnzrecipes<\/a>. I&#8217;ll share my favorites!<\/p>\n<\/p><\/div>\n<\/div>\n<div id=\"zlrecipe-container-53\" class=\"zlrecipe-container-border\">\n<div itemscope itemtype=\"https:\/\/schema.org\/Recipe\" id=\"zlrecipe-container\" class=\"serif zlrecipe\">\n<div id=\"zlrecipe-innerdiv\">\n<div class=\"item b-b\">\n<div class=\"zlrecipe-print-link fl-r\"><a class=\"butn-link\" title=\"Print this recipe\" href=\"javascript:void(0);\" onclick=\"zlrPrint('zlrecipe-container-53', 'https:\/\/cnz.to\/wp-content\/plugins\/ziplist-recipe-plugin\/'); return false\">Print<\/a><\/div>\n<div id=\"zl-recipe-link-53\" class=\"zl-recipe-link fl-r zl-rmvd\"><\/div>\n<div id=\"zlrecipe-title\" itemprop=\"name\" class=\"b-b h-1 strong\">Homemade Galette des Rois Recipe<\/div>\n<\/p><\/div>\n<div class=\"zlmeta zlclear\">\n<div class=\"fl-l width-50\">\n<p id=\"zlrecipe-prep-time\">Prep Time: <span itemprop=\"prepTime\" content=\"PT1H30M\">1 hour, 30 minutes<\/span><\/p>\n<p id=\"zlrecipe-cook-time\">Cook Time: <span itemprop=\"cookTime\" content=\"PT30M\">30 minutes<\/span><\/p>\n<p id=\"zlrecipe-total-time\">Total Time: <span itemprop=\"totalTime\" content=\"PT2H\">2 hours<\/span><\/p>\n<\/div>\n<div class=\"fl-l width-50\">\n<p id=\"zlrecipe-yield\"><span itemprop=\"recipeYield\">Serves 6 to 8.<\/span><\/p>\n<\/div>\n<div class=\"zlclear\">\n      <\/div>\n<\/p><\/div>\n<div class=\"img-desc-wrap\">\n<p class=\"t-a-c hide-card hide-print\">\n\t\t\t  <img data-recalc-dims=\"1\" decoding=\"async\" class=\"photo\" itemprop=\"image\" src=\"https:\/\/i0.wp.com\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-9.jpg?w=1280&#038;ssl=1\" title=\"Homemade Galette des Rois Recipe\" alt=\"Homemade Galette des Rois Recipe\">\n\t\t\t<\/p>\n<\/div>\n<p id=\"zlrecipe-ingredients\" class=\"h-4 strong\">Ingredients<\/p>\n<ul id=\"zlrecipe-ingredients-list\">\n<li id=\"zlrecipe-ingredient-0\" class=\"ingredient\" itemprop=\"ingredients\">500 grams (17 2\/3 ounces) all-butter <b>puff pastry<\/b>, thawed if frozen (you can use my recipe for <a href=\"https:\/\/cnz.to\/recipes\/cakes-tarts\/rough-puff-quick-easy-puff-pastry-recipe\/\">quick and easy puff pastry<\/a>)\n<\/li>\n<li id=\"zlrecipe-ingredient-1\" class=\"ingredient\" itemprop=\"ingredients\">\n<\/li>\n<div id=\"zlrecipe-ingredient-2\" class=\"ingredient-label\">For the cr\u00e8me d&#8217;amande:\n<\/div>\n<li id=\"zlrecipe-ingredient-3\" class=\"ingredient\" itemprop=\"ingredients\">100 grams (7 tablespoons) <b>unsalted butter<\/b>, softened\n<\/li>\n<li id=\"zlrecipe-ingredient-4\" class=\"ingredient\" itemprop=\"ingredients\">100 grams (1\/2 cup) <b>sugar<\/b> (I used a blond unrefined cane sugar)\n<\/li>\n<li id=\"zlrecipe-ingredient-5\" class=\"ingredient\" itemprop=\"ingredients\">110 grams (1 cup plus 1 tablespoon) <b>almond flour<\/b> (= almond meal or finely ground almonds*)\n<\/li>\n<li id=\"zlrecipe-ingredient-6\" class=\"ingredient\" itemprop=\"ingredients\">20 grams (2 tablespoons) <b>hazelnut flour<\/b> or finely ground hazelnuts** (optional; you can also use all almond meal as in the classic galette, 130 grams total or 1 cup and 3 tablespoons)\n<\/li>\n<li id=\"zlrecipe-ingredient-7\" class=\"ingredient\" itemprop=\"ingredients\">8 grams (1 tablespoon) <b>corn starch<\/b> (in France, this is known under the brand name Ma\u00efzena)\n<\/li>\n<li id=\"zlrecipe-ingredient-8\" class=\"ingredient\" itemprop=\"ingredients\">a good pinch <b>sea salt<\/b>\n<\/li>\n<li id=\"zlrecipe-ingredient-9\" class=\"ingredient\" itemprop=\"ingredients\">2 large <strong>eggs<\/strong>\n<\/li>\n<li id=\"zlrecipe-ingredient-10\" class=\"ingredient\" itemprop=\"ingredients\">1 drop <b>almond extract<\/b> (optional)\n<\/li>\n<li id=\"zlrecipe-ingredient-11\" class=\"ingredient\" itemprop=\"ingredients\">1 tablespoon <b>orange flower water<\/b> or a <b>liquor<\/b> of your choice, such as Grand Marnier or rum\n<\/li>\n<li id=\"zlrecipe-ingredient-12\" class=\"ingredient\" itemprop=\"ingredients\">\n<\/li>\n<div id=\"zlrecipe-ingredient-13\" class=\"ingredient-label\">For the eggwash and glaze:\n<\/div>\n<li id=\"zlrecipe-ingredient-14\" class=\"ingredient\" itemprop=\"ingredients\">1 <b>egg yolk<\/b>\n<\/li>\n<li id=\"zlrecipe-ingredient-15\" class=\"ingredient\" itemprop=\"ingredients\">1 tablespoon <b>confectioner&#8217;s sugar<\/b>\n<\/li>\n<li id=\"zlrecipe-ingredient-16\" class=\"ingredient\" itemprop=\"ingredients\">\n<\/li>\n<div id=\"zlrecipe-ingredient-17\" class=\"ingredient-label\">Accessories:\n<\/div>\n<li id=\"zlrecipe-ingredient-18\" class=\"ingredient\" itemprop=\"ingredients\">1 <b>porcelain trinket<\/b> or dried bean\n<\/li>\n<li id=\"zlrecipe-ingredient-19\" class=\"ingredient\" itemprop=\"ingredients\">2 <b>paper crowns<\/b><\/li>\n<\/ul>\n<p id=\"zlrecipe-instructions\" class=\"h-4 strong\">Instructions<\/p>\n<ol id=\"zlrecipe-instructions-list\" class=\"instructions\">\n<div id=\"zlrecipe-instruction-0\" class=\"instruction-label\">1. Prepare the <i>cr\u00e8me d&#8217;amande.<\/i>\n<\/div>\n<li id=\"zlrecipe-instruction-1\" class=\"instruction\" itemprop=\"recipeInstructions\">Beat the butter until creamy, but avoid incorporating air into it. In a bowl, combine the sugar, almonds, hazelnuts, corn starch, and salt. Stir with a whisk to remove any lump. Add to the creamed butter and mix until smooth. Add the almond extract and orange flower water, then the eggs, one at a time, mixing well between each addition. Cover and refrigerate for an hour or overnight.\n<\/li>\n<div id=\"zlrecipe-instruction-2\" class=\"instruction-label\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter\" alt=\"Cr\u00e8me d'amande\" src=\"https:\/\/i0.wp.com\/cnz.to\/archives\/images\/galette\/galette-cremedamande.jpg?w=450&#038;ssl=1\" >\n<\/div>\n<div id=\"zlrecipe-instruction-3\" class=\"instruction-label\">2. Roll out the puff pastry.\n<\/div>\n<li id=\"zlrecipe-instruction-4\" class=\"instruction\" itemprop=\"recipeInstructions\">Divide the puff pastry in 2 equal pieces, and roll each one out to form a rough circle a little larger than 30 cm (12 inches) in diameter. Use a sharp knife and an upturned plate of the right dimension to cut a neat 30-cm (12-inch) circle out of one, and a slightly larger one with the other, adding, say, 6 mm (1\/4 inch) all around the edge of the plate.\n<\/li>\n<div id=\"zlrecipe-instruction-5\" class=\"instruction-label\">3. Assemble the galette.\n<\/div>\n<li id=\"zlrecipe-instruction-6\" class=\"instruction\" itemprop=\"recipeInstructions\">Place the smaller of the two circles on a piece of parchment paper or a silicone baking mat. In a small bowl, combine the egg yolk with a tablespoon water (or milk, if you have it handy) until smooth. Using a pastry brush, brush the outer rim of the dough lightly with the eggwash by a width of about 2.5 cm (1 inch). Make sure not to wet the actual edge of the dough, or it will impede its rise.\n<\/li>\n<li id=\"zlrecipe-instruction-7\" class=\"instruction\" itemprop=\"recipeInstructions\">Pour the cr\u00e8me d&#8217;amande in the center and spread it out inside the eggwash ring with a spatula.\n<\/li>\n<li id=\"zlrecipe-instruction-8\" class=\"instruction\" itemprop=\"recipeInstructions\">Place a porcelain <i>f\u00e8ve<\/i>, a dried bean, or the trinket of your choice in the cr\u00e8me d&#8217;amande &#8212; not in the center but closer to an edge, or your knife will keep running into it when you divide the galette. And if it is an elongated shape, make sure to orient it straight toward the center of the galette, again, to minimize the possibility of you hitting it with your knife (as you see in the picture below, mine was not, and sure enough, I cut right into the top of the little tower). Press it down gently to bury it.\n<\/li>\n<div id=\"zlrecipe-instruction-9\" class=\"instruction-label\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter\" alt=\"Stuffing\" src=\"https:\/\/i0.wp.com\/cnz.to\/archives\/images\/galette\/galette-fourree.jpg?w=450&#038;ssl=1\" >\n<\/div>\n<li id=\"zlrecipe-instruction-10\" class=\"instruction\" itemprop=\"recipeInstructions\">Transfer the second round of dough precisely on top of the first, smooth it out gently over the cr\u00e8me d&#8217;amande to remove any air pocket, and press it down all around the sides to seal.\n<\/li>\n<div id=\"zlrecipe-instruction-11\" class=\"instruction-label\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter\" alt=\"Closed\" src=\"https:\/\/i0.wp.com\/cnz.to\/archives\/images\/galette\/galette-pate2.jpg?w=450&#038;ssl=1\" >\n<\/div>\n<div id=\"zlrecipe-instruction-12\" class=\"instruction-label\">4. Score the galette.\n<\/div>\n<li id=\"zlrecipe-instruction-13\" class=\"instruction\" itemprop=\"recipeInstructions\">Using the back of the tip of your knife (i.e. the dull side), draw a decorative pattern on top of the galette: a diamond-shaped grid, optionally with double or triple lines, a flower pattern&#8230; see examples <a href=\"https:\/\/cnz.to\/moblog\/archives\/2006\/01\/galettes_la_mai.html\" target=\"_self\">here<\/a>, <a href=\"https:\/\/cnz.to\/moblog\/archives\/2006\/01\/galettes_ladura.html\" target=\"_self\">here<\/a>, or <a href=\"https:\/\/cnz.to\/moblog\/archives\/2006\/01\/galettes_arnaud.html\" target=\"_self\">here<\/a>.\n<\/li>\n<li id=\"zlrecipe-instruction-14\" class=\"instruction\" itemprop=\"recipeInstructions\">I chose to make a sun pattern as demonstrated in <a href=\"http:\/\/lefooding.com\/en\/recipes-video-toquera\/toquera-076\">this video<\/a>: you start from the center and draw an arc to reach the edge of the galette in a single, smooth gesture, exercising just enough pressure to score the dough without piercing it. You then turn the galette ever so slightly, draw a similar arc nested in the first one, and repeat until the entire galette is scored.\n<\/li>\n<div id=\"zlrecipe-instruction-15\" class=\"instruction-label\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter\" alt=\"Scored\" src=\"https:\/\/i0.wp.com\/cnz.to\/archives\/images\/galette\/galette-scored.jpg?w=450&#038;ssl=1\" >\n<\/div>\n<li id=\"zlrecipe-instruction-16\" class=\"instruction\" itemprop=\"recipeInstructions\">Holding your knife upright, blade down, and using the dull side of the blade, push the dough inward where each sun ray ends, to create a festooned pattern.\n<\/li>\n<div id=\"zlrecipe-instruction-17\" class=\"instruction-label\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter\" alt=\"Chiquet\u00e9e\" src=\"https:\/\/i0.wp.com\/cnz.to\/archives\/images\/galette\/galette-chiquetee.jpg?w=450&#038;ssl=1\" >\n<\/div>\n<li id=\"zlrecipe-instruction-18\" class=\"instruction\" itemprop=\"recipeInstructions\">Brush the top of the galette lightly with the eggwash: again, make sure it doesn&#8217;t drip over the edges, or the eggwash will seal the layers of the puff pastry in this spot and it won&#8217;t develop as well. Let it rest a minute then brush it lightly again with the eggwash. (As you can see on the picture below, my eggwash pooled a bit around the bulge of the cr\u00e8me d&#8217;amande, which resulted in a darker coloring around the sides; I didn&#8217;t mind, but I&#8217;ll be more careful next time.)\n<\/li>\n<li id=\"zlrecipe-instruction-19\" class=\"instruction\" itemprop=\"recipeInstructions\">Using the tip of your knife, pierce 5 holes in the top dough &#8212; one in the center, and four around the sides, piercing through the pattern you&#8217;ve drawn &#8212; to ensure an even rise.\n<\/li>\n<div id=\"zlrecipe-instruction-20\" class=\"instruction-label\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter\" alt=\"Eggwash\" src=\"https:\/\/i0.wp.com\/cnz.to\/archives\/images\/galette\/galette-eggwash.jpg?w=450&#038;ssl=1\" >\n<\/div>\n<li id=\"zlrecipe-instruction-21\" class=\"instruction\" itemprop=\"recipeInstructions\">Transfer to a rimmed baking sheet or a tart pan with a removable bottom, and refrigerate for 1 hour. (Alternatively, you can place the galette in the freezer at this point, on the baking sheet or pan, and bake it the next day. Although I haven&#8217;t tried it, I&#8217;m sure you could prepare it up to a week or so in advance: once the galette is thoroughly frozen, transfer it to a tightly sealed bag to avoid freezer burn.)\n<\/li>\n<div id=\"zlrecipe-instruction-22\" class=\"instruction-label\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter\" alt=\"In pan\" src=\"https:\/\/i0.wp.com\/cnz.to\/archives\/images\/galette\/galette-inpan.jpg?w=450&#038;ssl=1\" >\n<\/div>\n<div id=\"zlrecipe-instruction-23\" class=\"instruction-label\">5. Bake the galette.\n<\/div>\n<li id=\"zlrecipe-instruction-24\" class=\"instruction\" itemprop=\"recipeInstructions\">Preheat the oven to 180\u00b0C (360\u00b0F); if the galette was in the freezer, take it out while the oven preheats. Insert the galette in the middle of the oven and bake for 30 minutes (35 if it was frozen), until puffy and golden brown.\n<\/li>\n<li id=\"zlrecipe-instruction-25\" class=\"instruction\" itemprop=\"recipeInstructions\">In the final minutes of baking, combine the tablespoon of confectioner&#8217;s sugar with a tablespoon very hot water (heated until boiling in the kettle or the microwave). When the galette is done, remove it from the oven, brush it across the top with the syrup, and return it to the oven for a minute; this will give it a shiny finish.\n<\/li>\n<li id=\"zlrecipe-instruction-26\" class=\"instruction\" itemprop=\"recipeInstructions\">Place on a rack to cool completely (it will settle as it cools) and serve at room temperature. (Some people prefer it slightly warm, so they reheat it slightly in a warm oven before serving.) The traditional pairing is with Champagne or hard cider.\n<\/li>\n<li id=\"zlrecipe-instruction-27\" class=\"instruction\" itemprop=\"recipeInstructions\">Have one of the guests (usually the youngest) hide under the table if he&#8217;s willing, or at least cover his eyes or turn his back to the table. Cut the galette into servings and, for each serving, have the guest decide who should have it. If your guests are unfamiliar with the tradition, make sure you warn everyone that a <i>f\u00e8ve<\/i> may be hiding in their slice. Whoever finds it is king\/queen for the day, receives a paper crown, and gets to pick his\/her queen\/king (or king\/queen for that matter) by giving her\/him the second paper crown.\n<\/li>\n<div id=\"zlrecipe-instruction-28\" class=\"instruction-label\"><img data-recalc-dims=\"1\" decoding=\"async\" class=\"aligncenter\" alt=\"Galette des rois\" src=\"https:\/\/i0.wp.com\/cnz.to\/archives\/images\/galette\/galette-part.jpg?w=450&#038;ssl=1\" ><\/div>\n<\/ol>\n<p id=\"zlrecipe-notes\" class=\"h-4 strong\">Notes<\/p>\n<div id=\"zlrecipe-notes-list\">\n<p class=\"notes\">\n<ul>\n<li>I provided volume conversions, but for best results I strongly recommend you <b><u>weigh<\/u><\/b> the ingredients for this recipe.<\/li>\n<li>I normally mention that you can also grind your own almonds, but here it is worth seeking out almond meal (you&#8217;ll find it at natural food stores and Middle-Eastern markets): it is a lot more finely ground than what you could achieve at home, and this will make the cr\u00e8me d&#8217;amande incomparably smooth.<\/li>\n<li>Read more about the <a href=\"https:\/\/cnz.to\/archives\/2009\/07\/cherry_hazelnut_loaf_cake.php\" target=\"_self\">hazelnut flour<\/a> I used. Alternatively, you can grind the hazelnuts yourself if you prefer: place 20 grams (3 tablespoons) shelled hazelnuts in a blender with 2 tablespoons of the sugar used in the cr\u00e8me d&#8217;amande, and pulse until finely ground.<\/li>\n<\/ul>\n<\/div>\n<div class=\"ziplist-recipe-plugin\" style=\"display: none;\">3.1<\/div>\n<p><a id=\"zl-printed-permalink\" href=\"https:\/\/cnz.to\/recipes\/cakes-tarts\/homemade-galette-des-rois-recipe\/\" title=\"Permalink to Recipe\">https:\/\/cnz.to\/recipes\/cakes-tarts\/homemade-galette-des-rois-recipe\/<\/a><\/div>\n<div id=\"zl-printed-copyright-statement\" itemprop=\"copyrightHolder\">Unless otherwise noted, all recipes are copyright Clotilde Dusoulier.<\/div>\n<\/div>\n<\/div>\n<p><img data-recalc-dims=\"1\" decoding=\"async\" loading=\"lazy\" class=\"alignnone size-full wp-image-4276\" src=\"https:\/\/i0.wp.com\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-8.jpg?resize=760%2C505&#038;ssl=1\" alt=\"Galette des rois\" width=\"760\" height=\"505\" style=\"width:100%\" srcset=\"https:\/\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-8.jpg 760w, https:\/\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-8-450x299.jpg 450w, https:\/\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-8-300x200.jpg 300w, https:\/\/cnz.to\/wp-content\/uploads\/2010\/01\/galette-8-355x237.jpg 355w\" sizes=\"auto, (max-width: 760px) 100vw, 760px\"><\/p>\n<p><i>This post was first published in January 2010 and updated in January 2017.<\/i><\/p>\n<p>The post <a rel=\"nofollow\" href=\"https:\/\/cnz.to\/recipes\/cakes-tarts\/homemade-galette-des-rois-recipe\/\">Homemade Galette des Rois Recipe<\/a> appeared first on <a rel=\"nofollow\" href=\"https:\/\/cnz.to\/\">Chocolate &amp; Zucchini<\/a>.<\/p>\n<\/div>\n<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_2405\" class=\"pvc_stats total_only\" data-element-id=\"2405\" style=\"\"><i class=\"pvc-stats-icon medium\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" version=\"1.0\" viewbox=\"0 0 502 315\" preserveaspectratio=\"xMidYMid meet\"><g transform=\"translate(0,332) scale(0.1,-0.1)\" fill=\"\" stroke=\"none\"><path d=\"M2394 3279 l-29 -30 -3 -207 c-2 -182 0 -211 15 -242 39 -76 157 -76 196 0 15 31 17 60 15 243 l-3 209 -33 29 c-26 23 -41 29 -80 29 -41 0 -53 -5 -78 -31z\"\/><path d=\"M3085 3251 c-45 -19 -58 -50 -96 -229 -47 -217 -49 -260 -13 -295 52 -53 146 -42 177 20 16 31 87 366 87 410 0 70 -86 122 -155 94z\"\/><path d=\"M1751 3234 c-13 -9 -29 -31 -37 -50 -12 -29 -10 -49 21 -204 19 -94 39 -189 45 -210 14 -50 54 -80 110 -80 34 0 48 6 76 34 21 21 34 44 34 59 0 14 -18 113 -40 219 -37 178 -43 195 -70 221 -36 32 -101 37 -139 11z\"\/><path d=\"M1163 3073 c-36 -7 -73 -59 -73 -102 0 -56 133 -378 171 -413 34 -32 83 -37 129 -13 70 36 67 87 -16 290 -86 209 -89 214 -129 231 -35 14 -42 15 -82 7z\"\/><path d=\"M3689 3066 c-15 -9 -33 -30 -42 -48 -48 -103 -147 -355 -147 -375 0 -98 131 -148 192 -74 13 15 57 108 97 206 80 196 84 226 37 273 -30 30 -99 39 -137 18z\"\/><path d=\"M583 2784 c-38 -19 -67 -74 -58 -113 9 -42 211 -354 242 -373 16 -10 45 -18 66 -18 51 0 107 52 107 100 0 39 -1 41 -124 234 -80 126 -108 162 -133 173 -41 17 -61 16 -100 -3z\"\/><path d=\"M4250 2784 c-14 -9 -74 -91 -133 -183 -95 -150 -107 -173 -107 -213 0 -55 33 -94 87 -104 67 -13 90 8 211 198 130 202 137 225 78 284 -27 27 -42 34 -72 34 -22 0 -50 -8 -64 -16z\"\/><path d=\"M2275 2693 c-553 -48 -1095 -270 -1585 -649 -135 -104 -459 -423 -483 -476 -23 -49 -22 -139 2 -186 73 -142 361 -457 571 -626 285 -228 642 -407 990 -497 242 -63 336 -73 660 -74 310 0 370 5 595 52 535 111 1045 392 1455 803 122 121 250 273 275 326 19 41 19 137 0 174 -41 79 -309 363 -465 492 -447 370 -946 591 -1479 653 -113 14 -422 18 -536 8z m395 -428 c171 -34 330 -124 456 -258 112 -119 167 -219 211 -378 27 -96 24 -300 -5 -401 -72 -255 -236 -447 -474 -557 -132 -62 -201 -76 -368 -76 -167 0 -236 14 -368 76 -213 98 -373 271 -451 485 -162 444 86 934 547 1084 153 49 292 57 452 25z m909 -232 c222 -123 408 -262 593 -441 76 -74 138 -139 138 -144 0 -16 -233 -242 -330 -319 -155 -123 -309 -223 -461 -299 l-81 -41 32 46 c18 26 49 83 70 128 143 306 141 649 -6 957 -25 52 -61 116 -79 142 l-34 47 45 -20 c26 -10 76 -36 113 -56z m-2057 25 c-40 -58 -105 -190 -130 -263 -110 -324 -59 -707 132 -981 25 -35 42 -64 37 -64 -19 0 -241 119 -326 174 -188 122 -406 314 -532 468 l-58 71 108 103 c185 178 428 349 672 473 66 33 121 60 123 61 2 0 -10 -19 -26 -42z\"\/><path d=\"M2375 1950 c-198 -44 -350 -190 -395 -379 -18 -76 -8 -221 19 -290 114 -284 457 -406 731 -260 98 52 188 154 231 260 27 69 37 214 19 290 -38 163 -166 304 -326 360 -67 23 -215 33 -279 19z\"\/><\/g><\/svg><\/i> <img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/i0.wp.com\/dev95.site\/wp-content\/plugins\/page-views-count\/ajax-loader-2x.gif?resize=16%2C16&#038;ssl=1\" border=\"0\" \/><\/p>\n<div class=\"pvc_clear\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Buy Clotilde&#8217;s latest book, The French Market Cookbook! If you\u2019ve ever been in France during the month of January, surely you\u2019ve noticed the blossoming of galettes des rois in the window of every bakery and pastry shop. A puff pastry<\/p>\n<div class=\"hosteria-entry-more\"><a href=\"https:\/\/dev95.site\/ar\/homemade-galette-des-rois-recipe\/\" class=\"no-underline font-light  group-hover:text-primary-800 dark:group-hover:text-primary-300 py-1\">Read more &gt;&gt;&gt;<\/a><\/div>\n<div class=\"pvc_clear\"><\/div>\n<p id=\"pvc_stats_2405\" class=\"pvc_stats total_only\" data-element-id=\"2405\" style=\"\"><i class=\"pvc-stats-icon medium\" aria-hidden=\"true\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" version=\"1.0\" viewbox=\"0 0 502 315\" preserveaspectratio=\"xMidYMid meet\"><g transform=\"translate(0,332) scale(0.1,-0.1)\" fill=\"\" stroke=\"none\"><path d=\"M2394 3279 l-29 -30 -3 -207 c-2 -182 0 -211 15 -242 39 -76 157 -76 196 0 15 31 17 60 15 243 l-3 209 -33 29 c-26 23 -41 29 -80 29 -41 0 -53 -5 -78 -31z\"\/><path d=\"M3085 3251 c-45 -19 -58 -50 -96 -229 -47 -217 -49 -260 -13 -295 52 -53 146 -42 177 20 16 31 87 366 87 410 0 70 -86 122 -155 94z\"\/><path d=\"M1751 3234 c-13 -9 -29 -31 -37 -50 -12 -29 -10 -49 21 -204 19 -94 39 -189 45 -210 14 -50 54 -80 110 -80 34 0 48 6 76 34 21 21 34 44 34 59 0 14 -18 113 -40 219 -37 178 -43 195 -70 221 -36 32 -101 37 -139 11z\"\/><path d=\"M1163 3073 c-36 -7 -73 -59 -73 -102 0 -56 133 -378 171 -413 34 -32 83 -37 129 -13 70 36 67 87 -16 290 -86 209 -89 214 -129 231 -35 14 -42 15 -82 7z\"\/><path d=\"M3689 3066 c-15 -9 -33 -30 -42 -48 -48 -103 -147 -355 -147 -375 0 -98 131 -148 192 -74 13 15 57 108 97 206 80 196 84 226 37 273 -30 30 -99 39 -137 18z\"\/><path d=\"M583 2784 c-38 -19 -67 -74 -58 -113 9 -42 211 -354 242 -373 16 -10 45 -18 66 -18 51 0 107 52 107 100 0 39 -1 41 -124 234 -80 126 -108 162 -133 173 -41 17 -61 16 -100 -3z\"\/><path d=\"M4250 2784 c-14 -9 -74 -91 -133 -183 -95 -150 -107 -173 -107 -213 0 -55 33 -94 87 -104 67 -13 90 8 211 198 130 202 137 225 78 284 -27 27 -42 34 -72 34 -22 0 -50 -8 -64 -16z\"\/><path d=\"M2275 2693 c-553 -48 -1095 -270 -1585 -649 -135 -104 -459 -423 -483 -476 -23 -49 -22 -139 2 -186 73 -142 361 -457 571 -626 285 -228 642 -407 990 -497 242 -63 336 -73 660 -74 310 0 370 5 595 52 535 111 1045 392 1455 803 122 121 250 273 275 326 19 41 19 137 0 174 -41 79 -309 363 -465 492 -447 370 -946 591 -1479 653 -113 14 -422 18 -536 8z m395 -428 c171 -34 330 -124 456 -258 112 -119 167 -219 211 -378 27 -96 24 -300 -5 -401 -72 -255 -236 -447 -474 -557 -132 -62 -201 -76 -368 -76 -167 0 -236 14 -368 76 -213 98 -373 271 -451 485 -162 444 86 934 547 1084 153 49 292 57 452 25z m909 -232 c222 -123 408 -262 593 -441 76 -74 138 -139 138 -144 0 -16 -233 -242 -330 -319 -155 -123 -309 -223 -461 -299 l-81 -41 32 46 c18 26 49 83 70 128 143 306 141 649 -6 957 -25 52 -61 116 -79 142 l-34 47 45 -20 c26 -10 76 -36 113 -56z m-2057 25 c-40 -58 -105 -190 -130 -263 -110 -324 -59 -707 132 -981 25 -35 42 -64 37 -64 -19 0 -241 119 -326 174 -188 122 -406 314 -532 468 l-58 71 108 103 c185 178 428 349 672 473 66 33 121 60 123 61 2 0 -10 -19 -26 -42z\"\/><path d=\"M2375 1950 c-198 -44 -350 -190 -395 -379 -18 -76 -8 -221 19 -290 114 -284 457 -406 731 -260 98 52 188 154 231 260 27 69 37 214 19 290 -38 163 -166 304 -326 360 -67 23 -215 33 -279 19z\"\/><\/g><\/svg><\/i> <img loading=\"lazy\" decoding=\"async\" width=\"16\" height=\"16\" alt=\"Loading\" src=\"https:\/\/dev95.site\/wp-content\/plugins\/page-views-count\/ajax-loader-2x.gif\" border=\"0\" \/><\/p>\n<div class=\"pvc_clear\"><\/div>","protected":false},"author":1,"featured_media":2406,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"fp_fajr_begins":"","fp_fajr_iqamah":"","fp_dhuhr_begins":"","fp_dhuhr_iqamah":"","fp_asr_begins":"","fp_asr_iqamah":"","fp_maghrib_begins":"","fp_maghrib_iqamah":"","fp_isha_begins":"","fp_isha_iqamah":"","fp_midnight":"","fp_midnight_name":"","fp_sunrise":"","fp_single_prayer_begins_title":"","fp_single_prayer_iqamah_title":"","fp_prayer_times_for_today":"","fp_hijra_date":"","fp_fajr_name":"","fp_dhuhr_name":"","fp_asr_name":"","fp_maghrib_name":"","fp_isha_name":"","fp_sunrise_name":"","fp_currentDate":"","fp_current_time":"","fp_current_title":"","fp_current_location":"","fp_masjid_name":"","fp_prayer_title":"","fp_next_prayer_iqamah_time":"","fp_next_prayer_iqamah_title":"","fp_next_prayer_begins_time":"","fp_next_prayer_begins_title":"","fp_next_prayer_title":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[37],"tags":[],"class_list":["post-2405","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-posts"],"a3_pvc":{"activated":true,"total_views":1,"today_views":1},"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.5 - 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If you\u2019ve ever been in France during the month of January, surely you\u2019ve noticed the blossoming of galettes des rois in the window of every bakery and pastry shop. 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