Galette des Rois, the French Epiphany Tradition Where You Become King For A Day

Have you heard of the French Epiphany tradition of Galette des Rois? Neither had I till I spent my first Christmas in France, but, much to my delight, Galette des Rois is a great way to extend Christmas and squeeze a little more out of it.

How does it work? Well, unlike elsewhere, where Christmas is over once New Year’s Day has come and gone, the celebrations continue here in France.

When the rest of us are taking down our Christmas Trees, the French are busy eating Galette des Rois and celebrating Epiphany.

What is Galette des Rois?

It’s a French pastry traditionally enjoyed on Epiphany, January 6th, to celebrate the arrival of the Three Wise Men. 

This yummy, sweet baked cake has been in existence since the 14th century and is served on the 12th Day of Christmas.

Epiphany is a religious feast day commemorating the arrival of the Three Wise Men at the manger where Jesus lay.

You’ll see this cake given pride of place in the pâtisserie (pastry shop), boulangerie (bakery), and your local supermarché (supermarket). 

It’s usually adorned with a golden crown, a tradition that involves a tiny charm buried in the cake.

Whoever gets this charm in their slice of cake is then “king for a day.”

The History of Galette des Rois?

Christmas in France has so many different traditions to enjoy, from the Christmas Eve celebration of Le Réveillon to Le Père Noël, the French version of Santa.

And if you’re sticking with tradition, the Galette des Rois cake should be divided into servings for each guest, with one left spare. 

This is done just in case someone you weren’t expecting should arrive, or for a poor person who might be passing. 

It allows everyone the chance to “tirer les rois,” draw the kings, and become king for a day.

Historically, the king was represented by a fève, fava bean, but now it’s usually a little plastic figure. If you’re lucky enough to discover the lucky charm, you’re declared le roi, the king or la reine, the queen. 

You then get to wear the golden crown that accompanies the cake for the rest of the day.

This tradition is taken very seriously. To ensure there is no cheating, the youngest child present goes under the table and shouts out the name of each person to receive their slice. That way, there is no way of knowing who will get which piece.

Once everyone has a slice, you can start to eat. It’s a lot of fun waiting to see who has the bean (or plastic toy) and will be wearing the crown.

How to Make Galette des Rois

It all depends upon where in France you are as to how the cake is baked.

The style I’ve seen most often is made with pâte feuilletée (puff pastry) and filled with frangipane, a creamy almond paste. 

Normally, this style is found more in the North of France. But it’s also the one you’ll see most displayed on blogs and social media.

Other variations include a brioche style with candied fruit and shortbread, as well as a variety of fillings such as framboise (raspberry) and chocolat-poire (chocolate pear).

The Best Way to Serve Galette des Rois

On instruction from my neighbor and French friend Anne, I like to serve it warm straight out of the oven, as it completely melts in your mouth. 

Pop it into a preheated oven at 180°C and leave it in for approximately ten minutes.

You can eat it cold, and I’ve had it both ways, but warm is definitely better, in my opinion.

My Favorite Galette des Rois Recipes

I haven’t yet attempted to make this myself. But if you’re game and want to give it a go, here are a couple of recipes you can try.

Classic Parisian Frangipane Galette

Origin: This is the quintessential Galette des Rois that you’ll find in patisseries around Paris.

Ingredients:

• Puff pastry sheets (2)
• Almond meal (1 cup)
• Sugar (1/2 cup)
• Butter (1/2 cup, softened)
• Eggs (2)
• Vanilla extract (1 tsp)
• A trinket or bean to hide

Instructions:

• Roll out one puff pastry sheet to fit your pie dish.
• Mix almond meal, sugar, butter, one egg, and vanilla extract. Spread this mixture on the pastry.
• Place your trinket in the mixture.
• Cover with the second pastry sheet, crimp the edges, and brush with the remaining beaten egg.
• Bake at 180°C (350°F) for 30-35 minutes or until golden brown.

Galette Bressane from Bresse

Origin: This galette from Bresse uses brioche dough instead of puff pastry and is topped with a vanilla-flavoured cream.

Ingredients:

• Brioche dough
• Crème fraîche (1 cup)
• Sugar (1/2 cup)
• Vanilla pod (1)

Instructions:

• Roll out the brioche dough into a flat, round shape. Place on a baking sheet.
• Mix crème fraîche, sugar, and vanilla pod seeds. Spread onto the dough.
• Bake at 180°C (350°F) for 25-30 minutes until slightly golden.

Galette Comtoise from Franche-Comté

Origin: Hailing from Franche-Comté, this version swaps almond filling for a creamy, anise-flavored one.

Ingredients:

• Puff pastry sheets (2)
• Heavy cream (1 cup)
• Sugar (1/2 cup)
• Anise extract (1 tsp)

Instructions:

• Line a pie dish with one sheet of puff pastry.
• Mix heavy cream, sugar, and anise extract. Pour this onto the pastry.
• Top with the second sheet of pastry, crimp edges, and brush with a beaten egg.
• Bake at 180°C (350°F) for 30 minutes.

Final Thoughts: The French Christmas Tradition of Galette des Rois

So, are you ready to dive into this time-honored French tradition and master the art of making Galette des Rois? Trust me, whether you opt for the classic Parisian, the anise-kissed Comtoise, or the vanilla-rich Bressane, each version is a mouthwatering treat.

Don’t miss out on the fun of crowning a king or queen, or perhaps earning the title yourself.

And if food traditions at Christmas are something you enjoy, don’t forget to indulge in La Chandeleur, a chance to eat lots of yummy crêpes.