All week I wanted to buy a Galette des Rois at the bakery but I was too busy. I do not bake my own Galette des Rois because I am not good at making the perfect puff pastry. A twist from Helen of Tartelette may persuade me to give it a try. Helen replaced the traditional almond frangipane (almond cream) with a pistachio frangipane. Since I could buy puff pastry from the bakery, it should not be too hard to do the rest.
Even if Epiphany was January 6th, a Galette des Rois is so good that I could eat it anytime of the year. If you wish to do it all from scratch, Helen shared the entire recipe for making Galette des Rois on her site, in English and in French.
+ photos: Tartelette