This pastry is sometimes rolled into 2 rounds and sandwiched together with frangipane cream before baking, but thats another story.


  • 2 cups flour
  • 1/4 tsp. salt
  • 3/4 cup unsalted butter
  • 3/4 cup water
  • Dorure;
  • 1 whole egg or 1 yolk
  • 1 Tbsp. water


Sift 2 cups flour and 1/4 tsp. salt into a bowl or in a mound on a board,make a well in the center and put into it 3/4 cup butter and 3/4 cup water. Mix the ingredients together with the finger tips, handling the mixture as lightly as possible. Form the dough into a ball and chill it for 1 hour. Roll the dough as you would puff paste, making 4 turns in all and chilling it after the second turn. Roll the paste into a round or oblong shape about 1/2 inch thick, lay it on a buttered baking sheet, brush the top with dorure ( 1 whole egg or 1 yolk mixed lightly with 1 Tbsp. water) and prick it well with a fork ,or trace with a sharp knife, a design of your choice.Let the Galette stand 10 minutes and before baking, push a bean or almond or small metal doll into the dough (during baking the hole closes over concealing the bean etc.)Bake in a preheated hot oven400*-to450*F. for 20 to 25 minutes, or until brown.

This cake is traditionally served on Twelfth Night. Whoever finds the "lucky bean" symbolizing the Baby Jesus, becomes King or Queen of the evening.

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Submitted 6/13/05.
Source: Old French Cook Book
Submitted By: Eileen Werth
Galette Des Rois