The Galette des Rois, or King’s Cake, is one of France’s most celebrated pastries, traditionally enjoyed on January 6th, Epiphany, to commemorate the visit of the Three Wise Men to baby Jesus. While many French households opt for the classic almond frangipane galette, the beurrée style, originating in northern France, offers a richer, more indulgent alternative. Known as the galette beurrée dunkerquoise, this version features a brioche-like buttery dough filled with a creamy custard, blending tender pastry, soft layers, and a hint of aromatic vanilla or rum.
This recipe guides you through creating an authentic Galette des Rois Beurrée at home, complete with tips for achieving perfect layers, a rich crème diplomate filling, and the traditional fun of hiding a fève inside.
What Makes a Galette des Rois Beurrée Special
Unlike a puff pastry galette, the beurrée galette uses a slightly enriched dough that is soft, buttery, and more substantial, reminiscent of brioche. The filling, known as crème diplomate, combines pastry cream, whipped cream, and butter, creating a luxurious, airy texture. Often, a touch of rum or vanilla enhances the flavor. The combination results in a cake that is indulgent yet balanced, perfect for a festive celebration.
Key features include:
-
Soft buttery dough that supports the filling
-
Creamy, light custard filling that doesn’t overpower the pastry
-
Optional fève tradition, adding excitement to serving
Ingredients (Serves 8)
Brioche Dough
-
50 g milk, lukewarm
-
10 g fresh yeast
-
250 g all-purpose flour
-
1 egg
-
40 g sugar
-
¾ tsp salt
-
100 g unsalted butter, diced
-
1 tbsp milk + 1 egg yolk for glaze
Crème Diplomate Filling
-
200 g whipping cream, chilled
-
2 eggs
-
50 g sugar
-
40 g cornflour
-
2 g agar-agar or 2 gelatin leaves
-
250 g milk
-
1 tsp vanilla extract
-
50 g unsalted butter
-
2 tbsp dark rum (optional)
To Finish
-
Icing sugar for dusting
-
1 fève (small porcelain figurine, optional)
Step-by-Step Instructions
1. Prepare the Brioche Dough
-
Warm the milk slightly and dissolve the fresh yeast in it.
-
In a large bowl, combine flour, sugar, and salt. Make a well in the center and add the egg and yeast mixture. Mix to form a rough dough.
-
Gradually add diced butter while kneading until the dough is smooth and elastic. This can be done by hand or using a stand mixer with a dough hook for about 10 minutes.
-
Cover the dough with a clean kitchen towel and let it rise in a warm place until it doubles in size, about 1 to 1.5 hours.
-
Once risen, roll the dough into a circle approximately 24–25 cm in diameter. Cover and let it rest for another 45–60 minutes.
Tip: A properly rested dough is easier to work with and will yield a tender, buttery texture.
2. Make the Crème Diplomate Filling
-
Whip the cold cream until it forms stiff peaks, then refrigerate.
-
For the pastry cream base, combine eggs, sugar, cornflour, agar-agar (or gelatin), milk, and vanilla in a saucepan. Heat gently, whisking constantly, until thickened. Remove from heat.
-
Add butter and rum to the warm cream mixture and mix until smooth. Allow it to cool slightly.
-
Fold in the whipped cream gently to maintain airiness, creating a smooth crème diplomate filling.
Tip: Cooling the pastry cream before folding prevents the whipped cream from melting and keeps the filling light and fluffy.
3. Assemble the Galette
-
Once the brioche disk has cooled slightly, slice it horizontally to create a top and bottom layer.
-
Spread the crème diplomate evenly over the bottom layer, leaving about 1–2 cm from the edges to avoid overflow.
-
Insert a fève if desired.
-
Place the top layer of brioche over the filling and press gently to seal.
-
Brush the surface with a mixture of egg yolk and milk for a golden, glossy finish.
4. Bake the Galette
-
Preheat the oven to 180–200°C (350–390°F).
-
Bake the galette for 10–15 minutes, until the top is golden brown and the filling is set.
Tip: The beurrée galette is softer than a puff pastry galette, so monitor closely to avoid over-browning.
5. Finishing Touches
-
Let the galette cool for at least 30 minutes before serving.
-
Dust with icing sugar to add elegance and a festive touch.
Serving Suggestions
-
Serve the galette at room temperature.
-
Traditionally enjoyed with a cup of coffee, tea, or hot chocolate.
-
Make the experience festive by offering small crowns and encouraging each person to find the fève, crowning them King or Queen for the day.
Tips for the Perfect Galette des Rois Beurrée
-
Use quality butter – it directly affects the flavor and texture of both the dough and the filling.
-
Don’t rush the dough rising – the fluffiness depends on proper fermentation.
-
Chill pastry cream – ensures folding with whipped cream is successful and smooth.
-
Optional flavorings – orange zest or almond extract can add subtle variations.
-
Make ahead – the galette can be prepared a few hours in advance and stored in the fridge, making it ideal for holiday gatherings.
Storage
-
Store at room temperature for a few hours, ideally covered to prevent drying.
-
For longer storage, refrigerate for up to 24 hours, but serve slightly warmed or at room temperature for best flavor.
Why You’ll Love This Recipe
The Galette des Rois Beurrée combines luxurious pastry, creamy filling, and festive tradition, making it more than just a dessert — it’s a celebration. The soft brioche base, rich crème diplomate, and optional rum flavor create a decadent, melt-in-your-mouth texture that is sure to impress friends and family. Perfect for Epiphany, birthdays, or any occasion where indulgence is welcome, this galette is as delightful to make as it is to eat.
Whether you’re following French tradition or simply exploring rich European desserts, this buttery Galette des Rois is a must-try for any festive table, bringing elegance, flavor, and a touch of playful tradition to every slice.