The galette des rois, celebrating Epiphany, the day the Three Kings (les rois) visited the infant Jesus, is baked throughout January in France.

Composed of two circles of puff pastry sandwiching a frangipani filling, each comes with a crown and always has a trinket, called a fève, or bean, baked into it. It’s an invitation to gather, as much party game as pastry – if your slice has the fève, you get the crown and the right to be king or queen for the day. 

The finder also has the less pleasurable responsibility of buying the galette the following year.

If you have never tried a King’s cake before and you have a sweet tooth, do buy one from your local boulangerie if you are in France this month. They are of a far superior quality to the packaged galettes des rois that you can pick up in any supermarket.

Delicatessaine makes delicious, healthy and gluten free galettes and cakes in Nantes, France.

In Los Angeles, you can buy an authentic and delicious Galette at Sweet Lily in Culver City.

OR

You can bake it yourself. It is easy and fast.

RECIPE FOR THE GALETTE DES ROIS

INGREDIENTS

Yield: Serves 8

• 6tablespoons (85 grams) unsalted butter, at room temperature
• ¾cup (85 grams) confectioners’ sugar
• ¾cup (85 grams) almond flour
• ¼teaspoon salt
• 2large eggs, at room temperature
• 1tablespoon rum (optional)
• 1teaspoon pure vanilla extract

1. To Make the Filling
   1. Step 1Working with a mixer or by hand, beat the butter and sugar together until creamy and light. Beat in the almond flour and the salt. Mix in 1 whole egg, then the white from the second egg (reserve the yolk). Mix in the rum, if using, and the extract. Cover, and refrigerate for at least 1 hour.
   2. Step 2Mix the yolk with 1 teaspoon cold water; cover, and refrigerate until needed.
2. To Assemble
   1. Step 1Place one circle of dough on a baking sheet lined with parchment paper. Spread the filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about ¼- to ½-inch deep) every ½ inch or so. Refrigerate for at least 30 minutes.
   2. Step 2Heat the oven to 425. Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won’t rise). With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.
   3. Step 3Turn the heat down to 400, and bake for 30 to 40 minutes, until the galette is puffed and deeply golden. Check after 20 minutes, and tent loosely with foil if it’s browning too much or too fast. Transfer to a rack, and cool for at least 15 minutes (the galette may deflate — that’s puff pastry for you). Serve warm or at room temperature.

Different regions of France bake different styles of galettes. Below are a few examples:

Whatever and wherever you eat it, count about 300 calories for a large slice. To be added to the calories of the Monbazillac wine, apple cider or even better champagne you will drink to enjoy it even more.

Bon Appétit!