Galette des Rois with Real Frangipane (French Almond King Cake)

Every January in France, bakeries fill their windows with golden Galette des Rois to celebrate Epiphany. Inside the crisp puff pastry hides a creamy almond filling and a small charm called a fève. Whoever finds it becomes the king or queen of the day!

This homemade version uses real frangipane (a mix of almond cream and pastry cream) for a rich, bakery-style galette that is surprisingly easy to make. At the end, I also provide a quick and simple almond filling for those who prefer a faster version.

Ingredients

Pastry

• 2 ready-made disks of puff pastry
• 1 egg, beaten (for brushing)
• 1 fève (small charm)

Frangipane Filling:

• Almond Cream: 60 g butter, softened · 120 g sugar · 2 eggs · 120 g ground almonds · ½ tsp almond extract
• Pastry Cream: 200 ml milk · 20 g cornstarch · 1 tsp vanilla extract

INSTRUCTIONS

• Pastry cream: In a small saucepan, whisk milk, cornstarch, and vanilla. Cook over medium heat, stirring constantly, until thickened. Transfer to a bowl, cover the surface, and let cool completely.
• Almond cream: Beat butter and sugar until smooth. Add eggs one at a time, then mix in ground almonds and almond extract.
• Frangipane: Fold the cooled pastry cream into the almond cream until smooth.
• Assemble: Preheat oven to 190°C (fan). Place one puff pastry disc on a lined baking tray. Spread the frangipane evenly, leaving a 2 cm border. Hide the fève in the filling.
• Seal: Brush the border with water or egg wash. Cover with the second pastry disc and press edges firmly to seal using a fork.
• Decorate: Brush with beaten egg, score decorative patterns lightly with a knife, and make a small steam hole in the centre.
• Chill: Refrigerate for 20 minutes for better puff pastry rise.
• Bake: Bake for 30–35 minutes until deeply golden and puffed.
• Finish: For extra shine, brush with a little warm syrup or diluted honey immediately after baking.

👉Easy Almond Filling (Quick Alternative)

If you prefer a faster version, you can use this simple almond cream instead of frangipane.

Ingredients

• 60 g softened butter
• 120 g sugar
• 140 g ground almonds
• 2 eggs
• 1 tsp vanilla extract
• ½ tsp almond extract

Mix all ingredients until smooth and use as the filling.
Follow the same assembly and baking instructions.

Serving, Tips & Variations

• Serve slightly warm or at room temperature.
• The person who finds the fève becomes king or queen.
• Chill before baking to improve puff pastry rise.
• Apply two thin layers of egg wash for deeper golden color.
• Score lightly so pastry rises evenly.
• Add 1 tsp dark rum to the filling for classic flavor.
• Replace part of the almonds with pistachios or hazelnuts.
• Add thin pear or apple slices for a fruit variation.

Enjoy! And let me know what you think if you try it :) 
Here's what was left a few hours later the same day ...