Galette De Rois (King Cake)

For a taste of Paris in the middle of winter, there’s nothing more classic than a galette de rois. This dessert, also known as a king cake, is traditionally served for Epiphany on January 6. Epiphany is thought to be the day the three wise men (or kings) visited baby Jesus after he was born. The almond cream-stuffed puff pastry has a flaky crust with orange and rum overtones in the rich, dense filling. Much like king cakes in other parts of the world, a small token (in this case, a kidney bean) is tucked into the cake. The person who gets the piece with the bean is king for the day.

Frequently Asked Questions

Are galette de rois and pithivier the same?

Pithiviers, named for the town in the Loiret (south of Paris) where they allegedly originated, are baked goods that use puff pastry to enclose a filling. Much like a pie, except using puff pastry, a galette de rois is a type of pithivier that uses an almond cream (frangipane) filling and is traditionally only served on Epiphany. Pithiviers can be savory or sweet and served all year round.

What is the difference between a Louisiana king cake and a galette de rois?

A Louisiana king cake is more like a mashup of a cinnamon roll and a coffee cake and cinnamon roll that’s iced in yellow, green and purple – the colors of Mardi Gras. Additionally, a Louisiana king cake has fruit and cream cheese fillings versus the almond filling traditional in a galette de rois.

Notes from the Food & Wine Test Kitchen

Keeping the dough cold is very important to make sure the galette has the correct texture. It may seem tedious to have to repeatedly chill the dough but don’t skip it!

If you’d like to make individual-sized galettes, simply divide the dough into smaller rounds and shape, fill, and bake using the same instructions. Smaller galettes will bake for around 20 minutes.

Make ahead

Store the galette in the refrigerator for up to five days, or wrap tightly with plastic wrap and foil and freeze for up to six months. The frangipane (almond filling) can be made up to three days ahead and refrigerated, or frozen for up to one month.

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