Almond Paste “Galette” Pastry

My Husband, this adorable guy. This talented dude who excels in precision, exactitude, thorough tasks, and blows me away every time he tries and succeeds in something new for his first time. I love him. Babe, I love you! You make me happy everyday because of who you are, and now you start to make me happy with your desserts and pastry trials too!

Almond Paste Galette Pastry with Lemon Black Tea

To begin the year in France, we have this tradition of eating Almond Paste “Galette” Pastry also known in French as “Galette des Rois”. It very often turns out to be my birthday cake every year, because of the calendar (I was born on Jan.3). Although I tended to feel annoyed as a kid because that birthday cake was never a surprise to me, but I’m pretty glad about it now, because this pastry simply is delicious. As it is very well explained on the French Embassy’s website (the one in California, USA): “The galette des rois is a cake traditionally shared at Epiphany, on January the 6th. It celebrates the arrival of the Three Wise Men in Bethlehem. Composed of a puff pastry cake, with a small charm, the ‘fève’, hidden inside, it is usually filled with Frangipane, a cream made from sweet almonds, butter, eggs and sugar.

The Galette usually comes in a round shape and looks like a pie, kind of. That’s actually the only shape that authorizes the use of the word “galette” by the way. But today, my husband came across a video online that showed an idea of rolling it up into a pipe shape, and this idea seduced him that much that he, who never cooks, suddenly announced that he would make this pastry for me tonight, as a belated birthday bonus present, because he knows I love it like crazy! You guys all know by now how much I don’t feel comfortable with baking sweets and desserts, so my husband’s offer to bake after our workday simply was the cherry on top of the cake! The end result was stunning (it looked perfect!) and the flavors were delicious. I’m almost feeling jealous that he never cooks nor bakes nevertheless succeeds in his very first trial! Beginners’ luck? Or class?! Talent for sure. We made some lemon black tea to drink with it, and it felt like a delightful end to a long and tiresome day. Thumbs Up for Jerome!



  • 1 puff pastry (that will make 2 cakes)
  • 3 eggs (2 for the paste, 1 for eggwash)
  • 100g of sugar
  • 100g of butter
  • 125g of almond powder
  • 100g of flour



  1. Preheat the oven at 180 degrees Celsius.
  2. Unroll your puff pastry. With the tip of a knife, draw a grid all over, designing squares of about 2 cm (no more).
  3. Flip the puff pastry over (on a baking sheet) so that the grid faces down (all you can see now is the other side of the puff pastry with no grid).
  4. In a big bowl, thoroughly combine butter and sugar.
  5. Add the 2 eggs and whisk it all.
  6. Add the flour and last the almond powder to form the paste.
  7. Use a tablespoon or a piping bag with a large opening if you own one, to spread two thick lines of almond paste over each half of the puff pastry. Cut the pastry in half in the middle as shown on the above picture.
  8. Roll your pastry over each line so that you form 2 pipes and let appear the grid from the other face of the pastry.
  9. Transfer your pipes to the baking tray along with the baking sheet.
  10. Brush with eggwash (the 3rd egg).
  11. Bake for about 20 to 25 minutes at 180 degrees Celsius in the oven until the puff pastry is well golden.
  12. Let it cool down for a few minutes before cutting large slices and eating it (it allows you some time to make tea, be productive!)


Before you go, did you know my first cookbook got published? It’s called Cookbook #1: A French Girl’s Cooking Adventures in Her Kitchen, and it’s available online, you’re just a click away, RIGHT HERE!

Created and Written by Sophie Rebibo-Halimi, © 2016 All Rights Reserved.



  1. What a lovely (and rather romantic) post from you Sophie. How lovely of your husband to make you such a nice dessert…it looks great and sounds delicious. When I was married my husband was the cook in the house and cooked very well, but I always made the desserts (pecan pie/cakes/biscuits) but I don’t cook all that much now…so to see this dessert and want to make it is great for me. Thank your husband for a great dessert.

    Liked by 1 person

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