This Thermomix Galette des Rois keeps all the elegance of the traditional French pastry while simplifying the process. The Thermomix makes the frangipane filling perfectly smooth in minutes, leaving you with a beautifully flaky, golden galette filled with rich almond cream—ideal for Epiphany celebrations or any January gathering.
Ingredients (Serves 6–8)
Frangipane Filling
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100 g unsalted butter, softened
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100 g sugar
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100 g ground almonds (almond flour)
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2 eggs (room temperature)
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1 teaspoon vanilla extract
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1 tablespoon all-purpose flour
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Optional: 1 teaspoon orange blossom water or rum extract
Pastry
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2 sheets all-butter puff pastry (round, about 24–26 cm / 9–10 in)
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1 fève (ceramic charm or dried bean – optional)
Egg Wash
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1 egg yolk
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1 tablespoon milk
Equipment
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Thermomix (TM5 / TM6 / TM31)
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Baking tray
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Parchment paper
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Pastry brush
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Sharp knife
Thermomix Instructions
1. Make the Frangipane
Place the butter and sugar into the Thermomix bowl.
Mix 20 sec / speed 4, scraping down the sides halfway.
Add the ground almonds, eggs, vanilla, flour, and optional flavoring.
Mix 30 sec / speed 4 until smooth and creamy.
Transfer the frangipane to a bowl and refrigerate for 20 minutes to firm up slightly.
2. Assemble the Galette
Preheat oven to 190°C (375°F).
Place one puff pastry sheet on a baking tray lined with parchment paper. Spread the frangipane evenly over the pastry, leaving a 2–3 cm (1 inch) border around the edge.
Insert the fève gently into the filling.
Lightly brush the pastry border with water. Place the second puff pastry sheet on top and press around the edges to seal. Crimp gently with fingers or the back of a knife.
3. Chill and Decorate
Refrigerate the assembled galette for 20 minutes.
Mix the egg yolk and milk. Brush the top lightly with egg wash, avoiding the edges.
Using a sharp knife, lightly score a decorative pattern (spirals or sunburst are traditional). Do not cut through the pastry. Pierce a small steam hole in the center.
4. Bake
Bake for 35–40 minutes, until puffed and deeply golden.
If browning too quickly, cover loosely with foil for the last 10 minutes.
Optional shine: Brush with a light sugar syrup immediately after baking for a glossy bakery finish.
Serving Suggestions
Serve slightly warm or at room temperature with:
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Coffee or tea
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A crisp paper crown for the king or queen
Traditionally, the youngest person chooses who gets each slice.
Thermomix Tips for Best Results
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Keep the frangipane cold before baking for cleaner layers.
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Do not overfill—too much filling may leak.
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Use all-butter puff pastry for best rise and flavor.
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Avoid egg wash on the edges or the pastry may not puff properly.
Variations (Thermomix-Friendly)
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Chocolate Galette: Add 20 g cocoa powder to the frangipane.
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Pear Galette: Layer thin pear slices over the frangipane before sealing.
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Pistachio Galette: Replace half the almond flour with ground pistachios.
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Quick Version: Use almond paste (200 g) instead of butter, sugar, and almonds.
Storage
Best enjoyed the day it’s baked. Store leftovers at room temperature for 1 day or refrigerate up to 2 days. Reheat briefly in the oven to restore crispness.
Final Note
With the Thermomix handling the mixing, this Galette des Rois becomes an effortless yet impressive dessert—perfectly flaky, creamy, and festive.