Our UnGuide Anne in Provence shares one of her favorite traditions that dates back centuries: the “Galette des Rois” (Kings’ Cake). This flaky pastry, typically filled with almond cream, is enjoyed during the Epiphany celebration, shortly after the New Year. The guest who finds the “fève” in their piece is considered lucky. Would you like to make your own? Here’s how!
Three Kings Cake: A European Tradition for Epiphany
Almond Filling
1 cup almond flour
1/2 cup sugar
Pinch salt
2 large eggs, at room temperature
Zest of 1/2 orange, unsprayed
3 1/2 ounces (100g) unsalted butter, cubed, at room temperature
2 teaspoons rum
1/8 teaspoon almond extract
Whole piece of almond or candied fruit to be the fève
1 pound puff pastry, divided in two pieces, chilled
Glaze
1 teaspoon milk
1 egg yolk
- Make the almond filling: In a medium bowl, combine the almond flour, sugar, salt, and orange zest. Mash in the butter until it is completely incorporated. Stir in the eggs one at a time, along with the rum and almond extract.
- Roll one piece of puff pastry in a circle 9 1/2 inches round.
- Roll the other piece of dough into a circle the same size.
- Spread the almond filling over the center of the dough, leaving a 1-inch exposed border. Place an almond or piece of candied fruit to act as the fève (prize) somewhere in the almond filling.
- Brush water generously around the exposed perimeter of the dough then place the other circle of dough on top of the galette and press down to seal the edges very well.
- To bake the galette, preheat the oven to 375ºF (180ºC.)
- Flute the sides of the dough and use a paring knife to create a design on top. Stir together the egg yolk with the milk and brush it evenly over the top – avoid getting the glaze on the sides, which will inhibit the pastry from rising at the edges. Use a paring knife to poke 5 holes in the top, to allow steam to escape while baking.
- Bake for 30 minutes, or until the galette is browned on top and up the sides. Remove from the oven and slide the galette of the baking sheet and onto a cooling rack. The galette will deflate as it cools, which is normal. Serve warm or at room temperature.
The Story Behind the Recipe
Ancient Origins
The tradition’s roots stretch back to Roman times when “Saturnalia” festivities included sharing a cake with a bean hidden inside. The lucky finder became “king for a day.” As Christianity spread, this pagan custom was incorporated into Epiphany celebrations.
The Modern French Tradition
Today’s French galette features a golden crown and contains a small porcelain or plastic figurine called a “fève” (originally a bean). The cake is typically served throughout January, not just on Epiphany itself. The youngest person in the room hides under the table and decides who receives each slice, adding an element of fairness and fun to the distribution.
Whoever finds the fève becomes king or queen for the day, dons the golden crown, and, according to tradition, must provide the next galette—though this last part is often overlooked in modern celebrations!
New Orleans Connection
The New Orleans “King Cake” tradition shares historical roots with the French galette but evolved distinctly. The Louisiana version—a ring-shaped, brioche-style cake decorated in Mardi Gras colors (purple, green, and gold)—is served from Epiphany until Fat Tuesday, marking the beginning of Carnival season rather than just Epiphany itself.
While the French galette is primarily an Epiphany tradition enjoyed mainly in January, the New Orleans cake has become a season-long celebration leading up to Mardi Gras.
Year-Round Delicacy?
Traditionally, French bakeries only sell galettes des rois during January. Attempting to find one in July would raise eyebrows! Unlike the commercialized New Orleans king cake which occasionally appears year-round, the French strictly observe the January timeframe, believing that traditions maintain their special charm precisely because they’re limited to their proper season.
Some modern French bakeries have begun creating variations for other holidays—a “galette des amoureux” (lovers’ cake) for Valentine’s Day, for instance—but the authentic Epiphany galette remains a distinctly January treat in France, a sweet reminder that some pleasures are best when savored during their appointed time.
If you make it, please let us know how it goes! We welcome your photos too, like these, from Cathrin Baumbach, who had good success with the recipe. Bon appétit.