6th January French Kings Cake

French Galette des Rois or Kings Cake

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Author: Daisy Edwards


  • 2 Sheets Puff Pastry



  • 1 egg yolk
  • 2 Tbs sugar
  • 1 figurine


  • Preheat the oven 210 degrees C
  • Grease a pie dish or cake tin with butter.
  • Cut the first puff pastry in a circle large than the base of the dish. The puff pastry will then cover the base of the pie dish and come up the side.
  • Combine all the filling ingredients and mix until well combine and smooth.
  • Spread the filling over the puff pastry base.
  • Add the figurine to a section of pie nearer to the outside.
  • Cut the second sheet of puff pastry to fit the top of the cake.
  • Seal the two sheets of pastry by pinching the edges together.
  • The cake traditionally has a pattern just barely scored into the pastry. Use a sharp knife to create a pattern on the pastry if you like.
  • Add some hole with the knife to allow the air to escape. Choose spots in the pattern where a hole may look appropriate.


  • Brush the pastry with a beaten egg yolk.
  • Sprinkle the top of the cake with sugar. The sugar will caramelise in the oven.
  • Cook for 30-40 minutes or until the pastry appears crisp and golden top and bottom.