If you choose to get your Galette shipped, identify your shipping zone so you can select the right option when ordering below.
If you have mistaken your shipping zone, do not worry! We will reach out to you.
King Cake Galette des Rois et des Reines (Pre-Order) - 6 servings / Pick up is backordered and will ship as soon as it is back in stock.
You will receive the fève (charm) on the side, so you can hide it inside a slice after cutting your Galette.
If the crust arrives slightly cracked, don’t worry—just sprinkle with powdered sugar and voilà, perfect again!
Galettes are shipped separately to preserve freshness and quality, even if you have other products in your cart.
Your galette will be shipped starting Wednesday, December 31st 2025 for 1 Business day area (see map below in yellow) and on Monday, January 5th 2026 for the 2 business days area .
(Epiphany is January 6th)
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French Galette des Rois Gold Crown
Dominique Ansel x Grands Moulins de Paris Pastry Flour
A beloved French January tradition, made at home with a few favorites from our French pantry.
Every January in France, there is one dessert you simply cannot escape: la Galette des Rois.
Traditionally shared for Epiphany, it is made with golden puff pastry and a rich almond filling, with one very important little treasure hidden inside: la fève. Whoever finds it gets the crown and becomes king—or queen—for the day.
At French Wink, we say Galette des Rois… et des Reines, bien sûr.
And while you can absolutely buy your puff pastry ready-made, we’ve given you two ways to make it: the easy way and the French Wink way, from scratch.
You’ll need:
- 2 sheets good-quality all-butter puff pastry
- 1 1/2 cups / 140 g Vahiné Ground Almonds
- 100 g / 1/2 cup granulated sugar
- 75 g / 5 tbsp + 1 tsp unsalted butter, softened
- 2 large eggs
- 1 packet Alsa Vanilla Sugar
- 1 tbsp dark rum, optional
- 1 egg yolk + 1 tsp water, for the glaze
- 1 fève
- Make the almond filling
1. Mix the softened butter, granulated sugar and Alsa Vanilla Sugar until creamy.
2. Add the Vahiné Ground Almonds, then incorporate the eggs one at a time. Add the rum if you’re using it.
3. Mix until smooth and creamy.
4. Assemble your galette
5. Preheat your oven to 400°F / 200°C.
6. Place your first round of puff pastry on a parchment-lined baking sheet.
7. Spread the almond filling over the center, leaving approximately 3/4 inch / 2 cm around the edge.
8. Now comes the important part: hide the fève!
Place it somewhere toward the outer edge of the filling rather than directly in the center. You’re less likely to hit it when cutting the galette later.
9. Brush the exposed pastry edge very lightly with water.
10. Place the second sheet of puff pastry on top and press the edges together firmly to seal.
11. Using the back of a knife, gently draw your favorite pattern over the surface without cutting through the pastry. Make a few tiny vents to allow steam to escape.
12. Mix the egg yolk with one teaspoon of water and brush over the top.
Bake for approximately 25–30 minutes, or until your galette is beautifully puffed and deeply golden.
Allow to cool slightly before serving.
Feeling ambitious? Make the pastry yourself.
For a homemade rough puff pastry, you’ll need:
- 250 g Dominique Ansel Pastry Flour
- 250 g very cold unsalted butter
- 125 ml / 1/2 cup ice-cold water
- 1/2 tsp fine salt
1. Cut the cold butter into small cubes.
2. Combine the Dominique Ansel Pastry Flour and salt, then toss in the butter. Gently work it with your fingertips just enough to flatten some of the butter pieces while leaving plenty of visible chunks.
3. Gradually add the ice-cold water and bring the dough together. Don’t knead it until smooth. Those pieces of butter are exactly what will create your beautiful flaky layers.
4. Shape into a rectangle, wrap and refrigerate for about 30 minutes.
5. Roll the dough into a long rectangle. Fold the top third down and the bottom third up, like folding a letter.
6. Turn the dough 90 degrees. Roll and fold again.
7. Refrigerate for another 30 minutes.
Repeat this process two more times, keeping the dough cold throughout.
8. After the final rest, divide the dough in two and roll each piece into a circle approximately 10–11 inches / 25–28 cm in diameter.
9. Then continue with the almond filling and assembly instructions of our "The Easy Way" recipe.
Yes, it takes longer. Yes, your kitchen will probably be covered in flour. And yes, pulling your own golden galette out of the oven feels ridiculously satisfying!
And now, the most important French rule… The youngest person at the table traditionally hides under the table while someone cuts the galette.
Why?
So they can’t see which slice contains the fève. They then decide blindly who receives each slice:
Pour Maman… pour Papa… pour Grandma etc…
And eventually someone bites into the little fève and becomes royalty for the day.
Whoever finds the fève gets the crown. Roi, reine — at French Wink, you decide.
A little note from Claire & Myline:
Don’t overthink it.
In France, galette isn’t a pastry competition.
It’s an excuse to gather around the table, argue about who really found the fève, wear a golden paper crown ridiculously proudly, and, of course, have another slice.
That’s the French way.
Claire & Myline
Life happens—even in the kitchen! Our beloved baker is about to become a dad and needs to focus on his growing family. He had to hang up his apron a little earlier than expected, so we’re unable to take new orders. Thank you for your understanding and à l’année prochaine!
This is a pre-order.
Your galette will be shipped starting Wednesday, December 31st 2025 for 1 Business day area (see map below in yellow) and on Monday, January 5th 2026 for the 2 business days area .
(Epiphany is January 6th)
Health/Medical Certificate bearing an official stamp or seal of
the medical institution, stating that I am healthy, in good physical and mental condition for work and that there is no evidence of any
communicable or infectious disease that would render me unsuitable
for work. This needs to be dated between August 25th and September
5th (part of a work permit process for the Bahamas).
✨ Pickup option: Available at our NYC store on Monday, January 5th from 3pm.
✨ Ongoing orders: We take orders all through January. Shipping and pickup are available every Wednesday of January.
⚠️ Please note:
This product is only available in January.
Shipping options are included as well as pickup from our Manhattan location.
It can be shipped exclusively to customers located in 1–2 business day delivery zones (refer to the map above).
If you are outside this zone, please contact us prior to ordering. An expedited shipping surcharge will be applied to guarantee the freshness of your galette.
👉 contact@frenchwink.com or 9175144187 or directly in the chatbox.
Celebrate the New Year and Epiphany with France’s most beloved tradition: the Galette des Rois!
We’ve partnered with Pastry Chef Simon Herfray to bring you the finest frangipane, wrapped in a golden puff pastry crust that’s buttery, flaky, and irresistible.
Each galette comes with:
A golden crown 👑
A fève (charm) to hide inside for the lucky finder!
👉 Choose between shipping or pickup at our NYC store. For pickup, you’ll receive an email notification once your order is ready.
💌 Galettes are shipped separately to preserve freshness and quality, even if you have other products in your cart.
🥮 If the crust arrives slightly cracked, don’t worry—just sprinkle with powdered sugar and voilà, perfect again!
8-inch galette – serves about 6 people
9.5-inch galette – serves about 8 people
Butter, Bread Flour, Water, Salt, Almond Flour, Rhum, Vanilla Extract, Milk, Cornstarch, Egg, Sugar
Born and trained in France, Chef Simon Herfray holds a Master’s Degree in Pastry and Bakery. His career has taken him from France to London, Australia, and finally New York, where he worked at renowned establishments including Falai, Le Cirque, and Restaurant Benoit.
In 2014, he launched his own culinary enterprise, offering catering and pastry classes. In 2021, he opened Salon Sucré, a dessert bar in NYC’s East Village, where he pairs refined French pastries with wine.
With every galette, king cake, , you’ll taste his passion for French pastry tradition—crafted with expertise, elegance, and a modern touch.
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