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A Great French Tradition: The “Galette Des Rois” is a puff pastry pie filled with frangipane, tradionally eaten/served on Epiphany, the day the Three Kings visited the baby Jesus.


  • 400g ready-made puff pastry
  • 75g softened butter
  • 75g sugar, icing
  • 1 lighly beaten egg
  • 75g ground almond
  • 1 tbsp cognac or dark rum


  • Step 1
    Rolling out the circles of pastry:
    Lightly-flour your work surface then, with a rolling pin, roll out the puff pastry into two sheets of pastry – 35cm x 22.5cm, cut a 20cm circle for the base from one sheet and a 22cm circle for the top out of the other sheet; refrigerate for a minimum of 1hour to firm up the pastry and prevent any retraction whilst cooking.
  • Step 2
    Making the almond cream:
    In a large bowl, whisk all the ingredients together and mix to a smooth texture; reserve in the fridge.
  • Step 3
    Making the Galette:
    Place one disc of pastry on a baking sheet. Spoon the almond cream into the centre then, with a palette knife, spread the cream into an even circle leaving a 4cm edge around.
    Brush the beaten egg yolk and water mixture around the 4cm edge and carefully drape the other circle of pastry neatly on top. Press gently on the edge to seal the pastry.
    With the back of a knife, score the outside edge of the pastry all around. This will completely seal the two rounds of pastry and also give an attractive presentation.
    Chill or deep freeze the galette for 1 hour to firm up the pastry and with a sharp knife, trim the edge of the galette to an even circle so that it rises evenly.
    With the back of a knife crimp the outside edge of the pastry all around.
    Here you can use your artistic flair.
  • Step 4
    Scoring the Galette and egg washing:
    Preheat the oven to 180°C .
    Brush the Galette with beaten egg yolk.
    With the side of a fork or back of a knife, start from the centre of the Galette and score a spiral right up to the edge of the pastry. Repeat this to achieve an attractive design.
  • Step 5
    Cooking the Galette:
    Cook in the preheated oven at 180°C for 45 minutes.
    Leave it to rest for 5 minutes before serving.

Bon Appétit