Galette des Rois

Ingredients · 8 servings

• 500 gPuff pastry, chilled
• 350 gFrangipane, chilled
• 55 gEgg wash, beaten
• 15 gFlour, for dusting
• 1Fève charm, food safe

Equipment

refrigerator, oven, baking sheet, parchment paper, rolling pin, pastry brush, knife, bowl, spatula, spoon, oven mitt, serrated knife

Instructions

1. 1
   Mise En Place

   Gather puff pastry, frangipane, egg wash, flour, and fève charm, then set out a baking sheet, parchment, rolling pin, brush, knife, and bowl. · 5 min

   What to look for: All ingredients are chilled and tools are ready on the counter.

2. 2
   Roll Pastry

   Roll 250 g puff pastry on a lightly floured sheet into a 26 cm circle, then roll the remaining pastry into a matching circle. · 6 min

   What to look for: Both pastry circles are even, cold, and about the same size.

3. 3
   Spread Filling

   Spread frangipane over the first circle, leaving a clean 3 cm border so the pastry can seal without leaking. · 5 min

   What to look for: The filling forms a smooth mound with a clean pastry rim.

4. 4
   Hide Charm

   Place the fève charm near the outer edge of the frangipane, not in the center, so one slice receives the traditional surprise. · 2 min

   What to look for: The charm is tucked into the filling and is not visible from above.

5. 5
   Seal Galette

   Brush the border with egg wash, cover with the second pastry circle, press firmly around the filling, and trim into a neat round. · 6 min

   What to look for: The edges are sealed tightly and the galette has a smooth round shape.

6. 6
   Chill Galette

   Chill the sealed galette on parchment until the pastry feels firm, which helps the layers rise cleanly in the oven. · 20 min

   What to look for: The pastry is firm to the touch and the edges hold their shape.

7. 7
   Score Top

   Brush the top with egg wash, score shallow curved lines with a knife, and pierce 3 small steam vents without cutting through. · 5 min

   What to look for: The top is glossy with a shallow decorative pattern.

8. 8
   Bake Galette

   Bake at 204°C / 400°F until deeply golden, puffed, and crisp, rotating the sheet once for even color. · 30 min

   What to look for: The pastry is tall, glossy, and evenly golden brown.

9. 9
   Serve Warm

   Rest the galette for 10 minutes, then slice at the table and warn guests about the hidden fève charm before serving. · 12 min

   What to look for: The slices hold their shape while the filling remains soft and fragrant.