Almond Puff Pastry Galette or Galette des Rois


by: Why Is There Air?

Galette des Rois, sometimes translated as The Three Kings’ Cake, is two disks of flaky puff pastry which lovingly offer up a rich, slightly sweet almond paste for your gastronomic pleasure. And as the Wise Men offered their gifts, the Galette des Rois offers its own gift in the form of a token hidden inside it. Puff pastry is fast and easy to make in a Thermomix but you can substitute with two store-bought disks.


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serves: 8-12

Ingredients for the Puff Pastry

300 g flour

300 g butter, diced and frozen overnight or several hours earlier

1 pinch of salt

150 g cold water

Ingredients for the Almond Paste

160 g granulated sugar

200 g almonds

200 g butter, diced and at room temperature

5 egg yolks

50 g cognac or rum

Nutrition Facts
Almond Puff Pastry Galette or Galette des Rois

Servings Per Recipe: 8

Amount per Serving

Calories: 853

  • Total Fat: 66.5 g
  •     Saturated Fat: 34.1 g
  •     Trans Fat: 2.1 g
  • Cholesterol: 249.7 mg
  • Sodium: 472.7 mg
  • Total Carbs: 53 g
  •     Dietary Fiber: 4 g
  •     Sugars: 21.1 g
  • Protein: 12 g

how is this calculated?

Download Nutrition Facts Widget Code


1.  Make the Puff Pastry:

2.  Weigh all ingredients into your Thermomix bowl and mix 15 seconds/Speed 6.

3.  Mix again 10 seconds/Reverse Blade Function/Speed 2 to pull the dough away from the sides of the bowl.

4.  Tip the bowl upside down onto a lightly floured surface, release the base and watch as the weight of the dough pulls the blade out – magic! Carefully remove any remaining dough from the blade and then roll your pastry dough into a rectangle three times as long as it is wide.

5.  Fold one third of this rectangle over towards the centre. Repeat with the remaining third, then roll out once again into a rectangle. You now have three layers.

6.  Roll the dough with your hands along the long side into a snake, and then roll this snake into a snail-like spiral or scroll. This is how you make all those extra layers so easily! Cover your pastry “snail” with cling film and pop it in the freezer while you prepare your filling – 20 to 30 minutes will do the trick.

7.  Remove your “snail” from the freezer, set it on its side and gently press down to flatten it into a workable shape, taking care not to let the snail’s spiral unroll. Cut it into two if you’re making a top-and-bottom pastry, then roll out to your desired thickness. Use it immediately or keep it chilled and be sure to bake it in a really hot oven to create the “thermal shock” between hot oven and cold pastry. This creates steam that puffs up the pastry in between layers.

8.  Make the Almond Paste

9.  Weigh the sugar and the almonds into your TM bowl and grind 30 seconds/Speed 9.

10.  Insert the Butterfly Whisk, add the butter, rum or cognac and 4 egg yolks and mix 15 seconds/Speed 4. Reserve while you prepare your pastry disks.

11.  Assemble the Galette des Rois

12.  Preheat the oven to 210° C/400° F. Roll out your Thermomix puff pastry into two disks. Cut one disk into a 12-inch/30 cm round and the other half into an 11-inch/28 cm round (use two different sized plates as patterns or cut the larger disk by leaving a border around the plate). Place the smaller circle on a non-stick baking tray or pizza pan lined with baking parchment.

13.  Spread or pipe the reserved almond paste over the small pastry bottom, leaving a 2 cm/1-inch border all around. Add your token or fève, or as my grandmother used to do, hide a penny wrapped in waxed paper somewhere in the almond cream. Beat the remaining egg yolk with a drop of water and brush around the edges. Place the larger remaining circle of pastry on top, and seal the edges with your fingers, about an inch inside the edge of the large disk. Now centre a large plate (the one you used as a pattern) on top of your galette, hold the plate and your pizza pan or baking tray and then quickly and very, very carefully flip the whole thing over.

14.  Seal the pastry by firmly rolling and pinching all around the edges of the disks. Brush well with the egg yolk and then with a sharp, pointy knife, lightly score the top of the pastry in a swirl design, to look like the spokes of a wheel. Note that the scores should be made after the egg glaze goes on so that bare pastry shows through. I forgot about this detail and egg washed first. It doesn’t look quite as wonderful but it still tastes really, really good ;-) Bake the galette for 25 to 30 minutes or until the top is golden brown and the inside is firm. Remove from the oven and serve with a good cup of coffee or a glass of champagne.

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