Epiphany means “Galette des Rois” for us French!

Slowly awakening from the winter break, SWEETTABLESCAPES is thankful for an easy AND tasty way to get back into baking mode. The traditional French “Galette des Rois” or Kings Galette (which celebrates the visit of the 3 wise men to Jesus) is the very popular pastry sold in every Patisserie in France during the month of January. Since it is also one of my daughter’s favorite dessert, we are lucky to enjoy quite a few of these galettes every January. Read more here and here.

This year, instead of the uber-traditional plain almond-frangipane recipe, we made a chocolate frangipane and even added some fresh raspberries in the mix. We also went for a simplified/rustic version with a free-form galette. As usual, when puff pastry is involved, we used store-bought.


You’ll need:

one package of puff pastry (2 sheets)

100 grams almond flour

100 grams sugar

100 grams unsalted butter, softened

2 eggs

100 grams dark chocolate, chopped (70%)

10cl heavy cream

one pint fresh raspberries (optional)


Thaw your store-bought frozen puff pastry and roll out 2 basic squares.

Heat heavy cream to simmer and pour over chopped chocolate so it melts.IMG_5639IMG_5640

Mix almonds, sugar, one egg, softened butter until smooth and add chocolate/cream mixture until fully incorporated.IMG_5641IMG_5642IMG_5643IMG_5644

Place one sheet of puff pastry on parchment-lined cookie sheet. Spread chocolate frangipane onto that sheet, leaving 2 inch-border.IMG_5645

Sprinkle with fresh raspberries (optional) and position your “feve”. (Whoever finds this trinket is King or Queen for the day)IMG_5646

Cover with second puff pastry sheet and seal.IMG_5647

Mix second egg with a bit of water and spread over the galette.IMG_5648

Let rest in the fridge for an hour. Take out of fridge and using a knife, trace some lines on dough without piercing, to add decoration.

Preheat your oven to 350F and bake until puffed and golden, about 30 minutes.IMG_5658IMG_5659

Happy “Fete des Rois” to all!!IMG_5668IMG_5669


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