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A galette des rois for an epiphany

This galette des rois recipe is made with two layers of all-butter puff pastry and filled with a pistachio cream, but you can use any nut to make the filling. 

Galettes des rois (pithiviers) with a scalloped edge set on a white plate on a purple linen napkin

Galette des rois is a traditional French pastry made from disks of puff pastry baked with an almond cream filling. A penny, a bean, or even a heat-proof tiny toy is usually hidden within the almond cream and the person who gets the slice with the penny is crowned king (le roi), which is where the name comes from. This dessert is served during epiphany in January, after the Christmas holiday is over.

 

Properly sealing the pastry edges with an egg wash is ESSENTIAL to making galette des rois or any stuffed desserts, like these homemade apple rhubarb pop-tarts too, for example. If you don’t take the time to do this step properly, the filling of your galette may seep out between the layers of pastry as it bakes. The filling can burn on the sheet pan, leading to a smoky situation that can even set of your smoke detector.

Another step where things can go wrong is baking the galette properly. There are two layers of pastry to bake through plus an almond cream (or pistachio cream) filling. That’s quite thick and it takes a long time to bake properly. You want to bake your pastry until it is a deep, even golden-brown colour on top and underneath. This will lead to a crisp flaky galette that is perfect!

For the pastry, you can either use homemade puff pastry (if you have time) or store-bought puff pastry. When you buy puff pastry, be sure to check the ingredients: invest in a puff pastry that is made with only butter, flour, water, and salt. Some store brands will use alternative fats, sometimes hydrogenated fats, to cut costs. I prefer to buy all-butter puff pastry from my local bakery

Galette des rois

A galette des rois in a tart made with two layers of puff pastry, stuffed with almond cream (or pistachio cream) flavoured with rum. This dessert is served in January during Epiphany.
Course Dessert
Cuisine French
Keyword galette des rois
Prep Time 45 minutes
Cook Time 50 minutes
Total Time 1 hour 35 minutes
Servings 8
Author Janice

Equipment

Mini processor
Braun mixer
Sheet pans
Pastry brush

Ingredients

  • 58 grams (¼ cup) unsalted butter room temperature
  • 60 grams (½ cup) icing sugar
  • 55 grams (½ cup) shelled pistachios ground in the food processor
  • 1.25 mL (¼ tsp) Diamond Crystal fine kosher salt
  • 1 large eggs
  • 5 mL (1 tsp) pure vanilla extract
  • 10 mL (2 tsp) spiced or dark rum
  • 600 grams ( lb) all-butter puff pastry
  • 1 dried black-eyed pea or any other dried bean (optional if celebrating Epiphany)
  • 1 large egg whisked with a little water for egg wash
  • 1 crown optional

Instructions

  • Line a large sheet pan with parchment paper. Set aside
  • In the bowl, using an electric hand mixer, cream the butter and the sugar.
  • Grind the pistachios finely in a mini food processor.
  • Add the ground nuts, then add the egg.
  • Add the vanilla and rum. Mix well
  • Transfer to a small container, and refrigerate overnight (or until cold).
  • Divide the puff pastry in 2.
  • Roll one half to a 12-inch circle (or a little bigger, and trim to a 12-inch circle). Place on the prepared sheet pan.
  • Spoon the filling into the center of the disc, leaving the outer edge free for egg wash.
  • Place the black-eyed pea in the filling, close to the edge, and in the direction that you would cut the galette (to avoid slicing it in half).
  • Prepare the egg wash by mixing the egg with a little water and a pinch of salt to thin it out.
  • Brush the edges with a thin layer of egg wash.
  • Roll the other half to a slightly larger disc. And place on top.
  • Press down the edges really, really well!
  • Trim the edges to make them pretty, if you’d like.
  • Brush the top pastry lightly and evenly with egg wash. Let stand 1 minute to dry a little, then coat it again.
  • Draw pretty patterns with a knife (don’t pierce the pastry!) on the top pastry..
  • Pierce the pastry to allow for venting.
  • Refrigerate for at least 1 hour.
  • Preheat the oven to 375 ºF.
  • Bake the galette at 375°F for 45 to 50 minutes.
  • Let cool completely before serving.
  • The person that gets the slice with the bean gets to wear the crown!

Notes

For a greener filling, you can peel pistachios to remove the brown skins before making the filling. 
Tried this recipe?Mention @kitchenhealssoul or tag #kitchenhealssoul!

galette, nuts, pistachios

11 Responses to A galette des rois for an epiphany

  1. Kate @ Diethood.com January 9, 2011 at 6:10 PM #

    I wish you a great time and a lot of luck on finding what you are looking for… we’ve all been there…you’ll find the answers.
    That galette looks amazing … love that you filled it with pistachios!

  2. Susan January 9, 2011 at 7:11 PM #

    There are many who would play it safe and ‘stay put’ in that life of quiet desperation. You are taking a real step out to find a more authentic way. Best of luck! Enjoy the trip and the time for contemplation … consider it your spirit quest. Safe travels!

  3. Adriana January 9, 2011 at 8:02 PM #

    What a wonderful reflection – and tasty galette! Have a great trip, and an ongoing Epiphany.

  4. Torviewtoronto January 9, 2011 at 8:18 PM #

    delicious looking galette

  5. Christina January 9, 2011 at 8:42 PM #

    We all need to step back and take stock of our lives from time to time. If your job didn’t feel right to you, then it was not, in fact, right for you! I’m glad you are taking some time for yourself and wish you joy in your travels and new discoveries!

  6. Annie January 9, 2011 at 11:20 PM #

    Thanks for sharing your oops moment with us. It makes me feel better to know that we all make mistakes and most of them are fixable. I’ve never ate a galette but it looks so delicious that I want too!

  7. Tonya - What's On My Plate January 11, 2011 at 1:56 AM #

    Good luck with your journey! I’m definitely in need of an epiphany this year too.

  8. Suchitra January 11, 2011 at 4:56 PM #

    nice and lovely- will love to try this recipe sometime!

  9. The Mom Chef January 15, 2011 at 7:14 PM #

    Wow, what an amazing journey of soul searching you’re about to undertake. I hope you bring along a journal to write in so you can share your experiences with us when you get home.

    The galette is absolutely stunning, especially knowing what happened and how you recovered it. Bravo!

Trackbacks/Pingbacks

  1. DB: Chocolate almond yeasted coffee cake | Kitchen Heals Soul - December 9, 2017

    […] work with frangipane, I run into some “issues” and loads of anger. It started with this incident in January. Now three months later, I’ve had another terrible run-in with frangipane. *Sigh.* […]

  2. Dictionary of French baking terms and translations | Kitchen Heals SoulKitchen Heals Soul - June 18, 2020

    […] thicken the almond cream. You can adapt the recipe with other nuts, like ground pistachios in this galette des rois. This is also what you use to make […]

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