Galette des rois for a queen


Galette des rois aux pommes (sans gluten)

La galette des rois is a traditional pie the French like to prepare to celebrate the Epiphany, the twelfth day of Christmas, when the wise men visited baby Jesus. According to this Christian tradition, the galette des rois was to “draw the kings” to the Epiphany.

Made with puff pastry with a lucky charm (la fève) hidden inside, la galette is traditionally filled with frangipane, a sweet cream made of almond, eggs, butter, and sugar. Whoever gets and eats the slice with the fève inside is crowned king or queen for the day–and is therefore entitled to choose his queen or king. This tradition is also always a great opportunity to invite friends over to share la galette with.

I made mine with a mascarpone based pastry and a vanilla-flavored apple filling instead of the frangipane.

Of course, Lulu (with some help, I reckon) found the fève.

And was oh! so excited to be crowned queen of the day–I assure you that there is no lack of princess crowns at home these days!

And then she choose her king.

Invariably, son cher papa.

Since I was in a pinch of time to make puff pastry, I decided to prepare a pastry using mascarpone, rice and millet flours. Then, because we always prefer an apple filling to an almond one, this was what I went for too.

The galette is a beautiful dessert to enjoy when the apples are still lukewarm from the oven.

In the end, it was truly all about making my little girl happy to search for the fève.

I remember being just excited as she was at her age about the galette tradition.

I mean, who does not dream of being, juste le temps d’un moment, for one day, queen or king?

A five-year old fillette does very well.

And it was very sweet to watch her enjoy every minute of it.


Galette des rois aux pommes

For 6 people

You need:

  • Pie pastry of your choice*
  • 2 pounds Macoun apples
  • 1/4 cup water
  • 1 vanilla bean, split open and seeds scraped out
  • 2 tablespoons dark Muscovado sugar
  • 1 tablespoon butter + more for dish
  • 2 Pink lady apples, peeled, cored and sliced
  • Pinch of blond cane sugar
  • 1 egg yolk, beaten with a little milk

  • *I don’t have a detailed recipe because I prepared the pastry quickly at night the day before, and didn’t measure quantities properly. Let me make it again and I will update once done.


  • Prepare the pastry and divide into two balls.
  • Flatten them into two 5-inch disks. Place them between plastic film sheets and refrigerate overnight.
  • Peel the apples, core them, and quarter them. Place them in a pot with 1/4 cup water, the vanilla bean and seeds. Simmer, covered, until soft.
  • Let cool and discard the vanilla bean.
  • Mash the apples with a fork.
  • Stir in 2 tablespoons dark muscovado sugar; set aside.
  • Preheat the oven to 350 F.
  • Take the pastry out of the fridge. Once not too cold, roll two 10-inch disks. Place one in the fridge. Garnish a 9-inch buttered pie dish with the other. Make small holes with a fork and reserve in the fridge.
  • In a frying pan, melt 1 tablespoon butter. Add the sliced apples with a pinch of blond cane sugar and cook for 3 minutes.
  • Place the cooked apples on top of the pastry inside the pie dish.
  • Add the apple sauce.
  • Tuck in the charm.
  • Add the other disk of pastry, and pinch the sides to close the pie (remove any excess of pastry).
  • Beat the egg yolk/milk mixture with a dash of sugar and brush on top of the pie. Using a fork, make a pattern on the pie.
  • Bake the galette for 40 minutes, or until the top is light golden brown.
  • Remove from the oven and let cool. I love this galette eaten lukewarm.


  1. What a lovely post and gorgeous galette des rois (and I’m in love with that blue hue in these photos!). I’m really excited to try this apple version. One can never get enough of apple pies, right?

  2. What a beautiful tradition. This looks absolutely incredible. I like how it just has a hint of sugar and you let the natural sweetness of the apples come through. I bet the vanilla-infused applesauce by itself would be nice with some plain yogurt! Can’t wait to give this recipe a try this winter.

    I hope you have a wonderful new year and I look forward to more of your inspiring recipes!

  3. This looks amazing! Firstly, I have those same dishes, inherited from my very dear mother-in-law. Secondly, because it’s an alternative to nuts – I have a serious nut allergy. Now, I knew you were nuts about nuts, Bea, before I bought your book, and I love it anyway, but I’m wondering if you or anyone else has any suggestions for nut substitutes in your recipes. I love seeds, and roasted edamame beans – anything else? Or recipes with almond flour – what’s a good sub for that?

  4. This looks so beautiful! I cannot wait to see how you make it gluten free!

  5. Thanks everyone.
    Marta, it’s my daughter’s princess crown! 😉

  6. Amazing pictures, and nice to see you can play around with the tradition a bit. I prefer almond to apple but would have added some strawberries as they are so good with any kind of almond pastry/cream 🙂

  7. Looks awesome! Can’t wait to see the gluten free crust recipe! Definitely going to make for Mardi Gras this year.

  8. This filling looks great. Lucky for my new years resolution that you haven’t posted the crust yet, because it sounds too amazing to miss! Will definitely make this for a special occasion once you’ve updated with the crust.

    I am waiting in agony for your new book! I hope you post more detail soon 🙂

    Happy New Year!

  9. Here’s a recipe from Bette Hagman’s The Gluten-Free Gourmet:
    3 oz. cream cheese, 2 TBS. Butter, 2 tsps. Sugar, 3/4 c. gluten free mix (Bette’s recipe is 2 parts rice flour (white), two-thirds part potato flour, and 1/3 part tapioca flour or Betty Crocker’s rice-based gluten-free mix)
    Mix first 3 ingredients in a mixer until well blended. Add flour & mix again until well-blended. Roll dough into ball and refrigerate until chilled – at least 30 mins. before you roll out.
    You’re going to have to play with it if you substitute mascarpone for cream cheese.
    Although mon cher et tendre is Norman frangipane (Julia Child’s recipe) is the only acceptable filling.
    Pate brisee (sorry – my keyboard is American!!) is ok as the base but the frangipane has to be covered with pate feuilletee (puff pastry). Haven’t found a gluten-free recipe for it so if anyone has….

  10. Came across this recipe late but I have filed it for a dinner party next week. If I could eat my weight in frangipane, I would. 🙂