Galette des Rois

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    3hrs 55mins
  • Serves icon
    Serves
    5
  • Calories icon
    Calories
    1244
based on 21 ratings

This is traditional French recipe for a galette which is eaten normally on the 6th January for the Epiphany. A "fève" is hidden in the cake and the person who finds it in their slice is king or queen for the day. We have made a smaller one here but there is plenty of pastry and frangipane to make a slightly bigger one.

recipe updated Oct 18, 2023

Ingredients

  • Unsalted butter icon
    Unsalted butter
    15 g
  • Unsalted butter icon
    Unsalted butter
    150 g
  • Butter icon
    Butter
    225 g
  • Egg icon
    Egg
    6
  • Water icon
    Water
    100 g
  • All purpose flour icon
    All purpose flour
    200 g
  • Salt icon
    Salt
    3 g
  • Vanilla bean paste icon
    Vanilla bean paste
    1 teaspoon
  • Caster sugar icon
    Caster sugar
    225 g
  • Ground almonds icon
    Ground almonds
    225 g
  • Rum icon
    Rum
    1 tablespoon
  • Almond extract icon
    Almond extract
    1 teaspoon

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Plastic wrap
  • kCook icon Cooking Chef XL
  • kCook icon Baking tray - large
  • kCook icon Lightly floured surface
  • kCook icon Work surface
  • kCook icon Cooking chef xl bowl
  • kCook icon Piping bag

Step preview

  1. Making the pastry:
  2. Attach the Dough Tool
  3. Add water, all purpose flour, unsalted butter and salt to the Cooking Chef XL Bowl
  4. Lift the Cooking Chef head and fit the heat shield
  5. Mix with splashguard fitted - 5 min, Speed 2
  6. Line a clean work surface with plastic wrap
  7. Transfer pastry to work surface
  8. Wrap with plastic wrap
  9. Chill in fridge - 30 min
  10. Place pastry on lightly floured surface
  11. Roll out into a rectangle until 1/8" (5mm) thick then set aside
  12. Line work surface with parchment paper
  13. Add unsalted butter to the work surface
  14. Place another sheet of parchment paper on top
  15. Roll the butter out into a rectangle about a third of the size of the pastry
  16. Place the butter in the middle of the pastry
  17. Fold the top down over the butter
  18. Fold the bottom third over the top
  19. Press on the seams to seal
  20. Lengthen the dough by pushing and lifting a rolling pin on the pastry
  21. Roll out until 1/8" (5mm) thick
  22. Turn the dough 90° so the longer edge is now facing you
  23. Repeat the folding
  24. Wrap with plastic wrap
  25. Chill in fridge - 30 min
  26. Repeat the rolling, folding and chilling process two more times
  27. Making the frangipane:
  28. Clean Cooking Chef bowl
  29. Attach the Creaming Beater
  30. Add butter, vanilla bean paste and caster sugar to the Cooking Chef XL Bowl
  31. Mix with splashguard fitted - 2 min, Speed 3
  32. Add egg to the Cooking Chef XL Bowl while machine is running
  33. Mix with splashguard fitted - 7 min, Speed 2
  34. Then add ground almonds, rum and almond extract to the Cooking Chef XL Bowl
  35. Mix with splashguard fitted - 4 min, Speed 2
  36. Transfer mixture to piping bag then set aside
  37. Pre-heat oven - 180°C
  38. Line a clean baking tray with parchment paper
  39. Place the chilled pastry onto a lightly floured worksurface
  40. Roll out until 1/8" (5mm) thick
  41. Cut the pastry into two 15cm (6“) circles
  42. Place one of the pastry circles onto the lined baking tray
  43. Pipe a spiral of frangipane onto the pastry, leaving a 2cm gap around the edge
  44. Brush the edge of the pastry with water
  45. Place the other pastry circle on top and press down to seal
  46. Crimp the edges making sure no air is trapped in the pastry
  47. Carefully score the top of the pastry with a sharp knife
  48. Brush with egg
  49. Bake - 25 min, 180°C
  50. Remove from oven and let cool
  51. Serve
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