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Galette des rois

Johanna le Pape

By Johanna le Pape


Puff pastry dough

  • Candia professional Brittany puff pastry butter 380g
  • Flour 150g
  • Flour 350g
  • Salt 14g
  • Water 140g
  • Candia professional Brittany puff pastry butter 110g

Pastry cream

  • Milk 250g
  • Egg yolk 50g
  • Sugar 60g
  • Flour 12g
  • Corn starch 9g
  • Vanilla bean 1
  • Gelatin mass 15g

Almond cream

  • Candia Professional Extra Taste Incorporation Butter 125g
  • Sugar 125g
  • Almond powder 125g
  • Egg 2
  • Pastry cream 100g

Puff pastry dough

Make a kneaded butter with Candia Professional Brittany Puff Pastry Butter and flour n°1. Let cool in the refrigerator for 1hour.

Make the dough with the rest of the ingredients without kneading the dough too long. Let rest at a cool temperature for 1 hour.  Place the dough over one half of the kneaded butter. Fold the other half of the kneaded butter over it. Pinch the end together to seal the dough inside the kneaded butter. Roll out the dough lengthwise three times longer than wide, having a perfect squared angle. Make a double fold.  Set aside in the fridge.  Make a double fold again.  Let set in the fridge overnight.  Make a simple fold. Let set in the fridge and make the last simple fold. Roll out the dough to 0.1cm thick and let rest in the fridge until you need it.

Cut 2 circles of 24cm. Keep them in the fridge for the montage.


Pastry cream

Infuse the vanilla bean in the hot milk for 20min. Strain. In a bowl, stir the yolks, sugar, flour and corn starch together. Boil the milk. Then pour it on the egg yolk mix. Cook it until it boils. Add the gelatine. Let it rest.


Almond cream

Mix the softened Candia Professional Extra Taste Incorporation Butter with the icing sugar and the almond powder. Then add the eggs. Mix it well and then add the pastry cream. Pipe it in a circle smaller than the size of the puff pastry dough. Keep it in the freezer for the montage of the Galette.



On the top of one dough, place the frozen circle of cream in the center. Brush the edge of the dough with water and lay another circle of dough. Stick the edge of the dough together. Use a knife to lightly scratch the top of the dough. Bake at 180°C for 45minutes. Sift the icing sugar on top of the galette and bake at 250°C to caramelized it.

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Technical puff pastry butter made in Brittany, with high plasticity to make the best puff pastries.


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