As you know, from January 6 onwards, gourmands and gourmands alike will be able to devour the traditional galette des rois. A gourmet cake, filled with frangipane, which is eaten on the occasion of Epiphany. But why actually eat a galette at this time of year? This round, golden cake has been eaten since Roman times. Its shape and color are reminiscent of the sun and the sunny days to come… To celebrate 2026 in style, we offer you chef Philippe Conticini‘s highly addictive and super-easy recipe. You’ll impress everyone, believe us!
Philippe Conticini’s galette des rois recipe for 6/8 people
Ingredients
2 pure butter puff pastries
For the pastry cream
- 25 cl semi-skimmed milk
- 1 egg
- 40g sugar
- 25 g flour or cornstarch
For the almond cream
- 110 g softened butter
- 130 gr powdered sugar
- 190g almond powder
- 2 eggs
- a capful of rum
To make the galette golden
- one egg yolk
- Pinch of salt
- A capful of cream (optional)
Recipe step-by-step
For the pastry cream
- Heat the milk in a saucepan over medium heat.
- In a separate bowl, combine the egg and sugar and whisk until the mixture whitens, then add the flour.
- Pour the mixture into the milk and whisk for two minutes over medium heat.
- At this stage, your cream should thicken. Once thickened, spread the cream in a dish off the heat.
- Strain and leave to cool.
For the almond cream
- In a bowl, cream the butter until soft, then add the powdered sugar.
- Add half the almond powder and stir.
- Then add the other half of the almond powder, followed by the yolks of the two eggs to make it easier to mix.
- Add half the rum to the almond cream and the other half to the pastry cream.
For the frangipane cream
- Mix your crème pâtissière and almond cream together. Whip well for a smooth result.
To assemble the galette des rois
- On your first puff pastry, pipe your frangipane cream in a snail shape using a piping bag, leaving at least 1 cm on the edge, which you will lightly moisten.
- Place the bean on top, then cover with the second puff pastry.
- Press the edges of the 2 puff pastries together.
- Turn the galette over for a smoother result, and take care of the edges.
- For a golden-brown galette, mix an egg yolk with a pinch of salt and a little cream.
- Prick the center of the galette, then make patterns without piercing the dough.
- Bake at 180°C for 35 minutes, then wait 5 – 10 minutes before serving.
Bon appétit!