Galette des rois

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100 g almonds, whole
50 g sugar
Caramelize the sugar in a pan. Stir in the almonds. Turn out onto baking paper to cool.
300 g almonds, blanched, ground
50 g pistachios, whole
150 g icing sugar
150 g butter
150 g eggs
Put all the ingredients together with the caramelized almonds in a blender and mix. Spoon the nut mixture into a piping bag.
2 puff pastry, ø32 cm, round
Roll out the first sheet of puff pastry and prick all over with a fork. Pipe the nut mixture on the puff pastry in a circular pattern, starting from the centre and working outwards, leaving a 2 cm border free all around the edge. Lay the second sheet of puff pastry on top. Press the edges together. Press the puff pastry up at the edges and turn over. Cover the baking tray with baking paper and lay the galette on it.
Put the tray into the cold cooking space. Bake.
Professional baking puff pastry 210°C for 35 Mins
Allow the galette to cool briefly. before serving.


The galette can be placed in the freezer for 30 minutes before baking so that the puff pastry retains its shape better while baking.

Baking tray

Quantity Ingredient
150 g icing sugar
400 g almonds
50 g pistachios
50 g sugar
2 puff pastry
150 g eggs
150 g butter

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