Galette des Rois, – recipesshubb

Galette des Rois (Thermomix Recipe)

The Galette des Rois is a beloved French pastry traditionally enjoyed in January to celebrate Epiphany. With its crisp, flaky puff pastry and rich almond filling known as frangipane, this golden tart is both elegant and comforting. Inside, a small figurine (la fève) is hidden, and whoever finds it in their slice is crowned king or queen for the day.

Making Galette des Rois at home may seem impressive, but with the help of a Thermomix, the process becomes simple and approachable. This recipe focuses on a smooth, flavorful almond cream, balanced sweetness, and a beautifully baked finish. Whether you are continuing a tradition or discovering it for the first time, this Thermomix Galette des Rois is perfect for sharing with family and friends.

Ingredients (Serves 6–8)

For the almond filling (frangipane):

125 g unsalted butter, softened and cut into pieces
125 g caster sugar
125 g ground almonds
2 medium eggs
1 tsp vanilla extract
1 tbsp plain flour (optional, for extra structure)

For assembly:

2 sheets ready-rolled puff pastry (round if possible)
1 small heat-safe figurine or dried bean (la fève)
1 egg, beaten (for egg wash)

Equipment

Thermomix (TM5, TM6, or TM31)
Baking tray
Parchment paper
Sharp knife
Pastry brush

Method

1. Prepare the almond filling

Place the softened butter and sugar into the Thermomix bowl. Mix 20 seconds / speed 4 until pale and creamy. Scrape down the sides of the bowl with a spatula.

Add the ground almonds, eggs, vanilla extract, and flour (if using). Mix 30 seconds / speed 4 until smooth and fully combined. The filling should be thick, creamy, and easy to spread.

Transfer the almond filling to a bowl and refrigerate for 20–30 minutes. Chilling the mixture slightly helps it hold its shape during assembly and baking.

2. Prepare the pastry

Preheat the oven to 180°C (fan) / 200°C (conventional).

Line a baking tray with parchment paper. Place one sheet of puff pastry on the tray. If your pastry is square, gently trim it into a circle using a plate as a guide.

Spread the chilled almond filling evenly over the pastry, leaving a 2–3 cm border around the edge. Avoid overfilling, as this can cause the galette to leak during baking.

Gently press the fève into the filling near the edge rather than the center, so it is easier to cut later.

Lightly brush the exposed pastry border with beaten egg.

3. Seal the galette

Carefully place the second sheet of puff pastry over the filling. Press around the edges to seal, then use the back of a knife or your fingers to crimp the border.

Brush the entire top with a thin, even layer of egg wash. Take care not to let egg drip down the sides, as this can prevent the pastry from rising properly.

Using a sharp knife, lightly score a decorative pattern on the surface, such as spirals, leaves, or a sunburst design. Do not cut through the pastry—just score the surface.

Make a small hole in the center to allow steam to escape.

4. Chill and bake

Place the assembled galette in the refrigerator for 15–20 minutes. This step helps the pastry stay flaky and rise evenly.

Bake for 35–40 minutes, or until the galette is puffed, deeply golden, and crisp. If it browns too quickly, loosely cover with foil for the last 10 minutes.

For an extra glossy finish, you can brush the galette with a little more egg wash halfway through baking.

Serving and Storage

Allow the Galette des Rois to cool slightly before serving. It is traditionally enjoyed warm or at room temperature, often accompanied by tea, coffee, or hot chocolate.

When serving, remember to warn guests about the hidden fève. Traditionally, the youngest person at the table decides who receives each slice to ensure fairness.

Leftovers can be stored in an airtight container at room temperature for 1 day, or in the refrigerator for up to 3 days. Reheat gently in the oven to restore crispness.

Tips for Success

Use good-quality butter and almonds for the best flavor.
Chill the filling and assembled galette to prevent leaks.
Score gently—deep cuts can cause the pastry to collapse.
If you prefer a lighter filling, you can replace one egg with 50 g of crème fraîche or milk.

A Classic French Tradition, Made Easy

This Thermomix Galette des Rois combines tradition with modern convenience. The result is a beautifully balanced pastry: crisp on the outside, creamy and almond-rich on the inside. Whether for Epiphany or simply a special winter dessert, this galette is a celebration of French baking at its best.