Galette des rois

Galette des rois
Galette des rois 5 1 Stefano Moraschini


Pour the butter cut into pieces in a large bowl, using a spatula and knock it then add the sugar and continue to work.

Stir beaten eggs, a big tablespoon of flour, rum and almond powder.

The mixture should be smooth and homogeneous.

Roll out the pastry and cut into two equal disks of 3 millimeters thick.

Place one of the disks on the oven sprayed with cold water, sprinkle with cream a freeboard of about 3 centimeters.

Water lapped the edge and cover with the second disk of dough.

Sketch with a fork in a radial pattern decorations and brush the cake with beaten egg.

Bake in hot oven (200 degrees) for about 20 minutes.

Serve preferably accompanied by sweet cider warm.


This typically French dessert is served for the Epiphany.

Within the sweet was using insert one stone (today a small porcelain doll); the person who was in its portion was crowned King for the evening.

Galette des rois

Calories calculation

Calories amount per person:


Ingredients and dosing for 6 persons


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