Galette des Rois


kings cake 1

I have always wanted to make a Galette des Rois for the Epiphany and finally plucked up the courage today. In France, it is a cake which is traditionally eaten on 6 January, although some shops and bakeries make the most of this event by selling them up to a few months before the big date. But like any seasonal treat, such as the Yule Log or Hot Cross Buns, the window for making a Galette des Rois is brief and I’m glad to have finally tried my hand at making one. Here is Rachel Khoo’s version from My Little French Kitchen.

A Galette des Rois is normally a layer of frangipane (almond cream) encased between two layers of puff pastry. A fève (a dried fava bean or ceramic figurine) is usually hidden in the frangipane, and the lucky person who finds this fève in their slice has the honour of being king for the day. Rachel Khoo’s version has a layer of sliced apples on top of the frangipane, and the puff pastry base is cut to resemble a crown. It’s certainly an impressive variation on an old classic, and the apples give a nice balance to the cake which can otherwise be quite rich from all of the puff pastry.

The following recipe is not complicated but, as you can imagine, it is a little fiddly, especially when it comes to lining the cake tin with puff pastry and cutting out triangles to shape the crown. Having said that, and now that I understand the concept of this recipe, I think I would be much quicker the next time I make this cake.

kings cake 2

Despite having used a larger cake tin than that specified in Rachel Khoo’s recipe (the original recipe calls for an 18 cm cake tin), I ended up baking my cake for at least 1 hour and 15 minutes until the pastry was golden and the apples were sufficiently cooked. But I think much has to do with the type and/or brand of puff pastry you are using and even the type of apples.

I wanted my cake to have a bit of a glossy sheen like an apple tart you might find in a café, so I heated a bit of apricot jam and brushed this over the cooked apples once it was out of the oven.

All in all, it was a fun and delicious recipe to recreate, something I hope to do again next year.

Prep time
Cook time
Total time
Recipe adapted from My Little French Kitchen by Rachel Khoo
Serves: 4-6
It is important that the cake is cold when it goes into the oven, otherwise the pastry may shrink and the “crown” may collapse.

It is also important that you leave a band of at least 3.5 cm (1.5 inches) when cutting triangles in the pastry for the crown, so that there is enough room for the frangipane to rise during baking.


Share your photos!

If you have made this dish, I would love to hear how it turned out! Please leave a comment below and share your photos on Instagram, Facebook or Twitter using #eatlittlebird


  1. Meenakshi 8 January 2015

    Oh frangipane itself is heavenly in a tart, I’m sure it tastes even better in puff pastry! The crown shape looks beautiful. After reading all your Rachel Khoo posts, I bought LPK for Christmas and am really enjoying discovering French food. I’ve only made her buckwheat galettes so far, but will be cooking through more in the days to come! Happy new year.

    • Eat, Little Bird 11 January 2015

      Happy New Year, Meenakshi! I’m so glad I inspired you to buy LPK and that you are enjoying the French recipes 🙂 I haven’t tried the recipe for buckwheat galettes (as I’m not the biggest fan of them), but I did try Rachel’s recipe for crêpes and they turned out beautifully 🙂

      I’m really looking forward to the release of Rachel Khoo’s new cookbook next month!

  2. Christin 19 January 2015

    What a lovely blog! I came across it on my hunt for a recipe for chocolate crème pâtissière (which turned out wonderfully), and have spent some time since browsing around. I’ll add this to my list of regular spots to visit!

    • Eat, Little Bird 19 January 2015

      That’s lovely to hear! I hope you will enjoy your visits to this website 🙂

  3. Rushi 23 January 2015

    Oooooh Thanh, your galette looks so pretty or should I regal, fit for a king. This recipe will have to wait until next year though…. Hope all’s well on your end. Big hugs over to you.

    • Eat, Little Bird 24 January 2015

      Thanks, Rushi! I hope you will get to try this recipe next year 🙂 Hope all is good at your end.

  4. anna @ annamayeveryday 2 February 2015

    I love the triangles making the points of the crown, that is certainly the best Galette des Rois I have seen in ages!

    • Eat, Little Bird 7 February 2015

      Thank you! I think it’s a rather creative recipe, one which I would love to make again next year.


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