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 5 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 Chef Patissier XL
  • kCook icon Piping bag
  • kCook icon Work surface
  • kCook icon Lightly floured surface
  • kCook icon Baking tray - large
  • kCook icon Easywarm bowl

Step preview

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