Cooking Class: 'Galette des Rois' – An Iconic French January Dessert with Mardi Michels

Cooking Class: 'Galette des Rois' – An Iconic French January Dessert with Mardi Michels

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Celebrate a beloved French tradition: la galette des rois! In this class, you’ll learn how to make an iconic French treat that’s enjoyed through the month of January.
January 6 is the Feast of Epiphany, celebrating the arrival of the Three Kings in Bethlehem to visit the baby Jesus. The Kings give their name to the pastry treat that is widely eaten in France to celebrate this day—la galette des rois. This version is perhaps the best known. It’s a flaky puff pastry cake filled with almond cream and a special surprise!
In this class, participants will learn how to make this iconic French treat that’s enjoyed through the month of January. We’ll work with store-bought puff pastry and learn how to make luscious almond cream. We’ll learn all about the history of the dish and the traditions that accompany eating it (maybe creating some new holiday traditions for family members?). Finally, we’ll learn how to flex your creative muscles and create a beautiful dessert that tastes as good as it looks.
Led by food writer, French teacher, and cookbook author, Mardi Michels, this interactive lesson will have you whipping up this classic New Year’s dessert-like an expert. Designed to deliver a taste of France to your kitchen, participants will come away with an understanding of how to make this beloved French holiday dessert and more confidence to work with puff pastry.

Below are the items you’ll want to participate in this class. We will email attendees the full recipe with measurements and instructions prior to the class, so that you can pre-measure ingredients before joining.
For the almond cream:
  • 1/2 cup (113 g) salted butter
  • 1/2 cup (100 g) granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 cup (100 g) almond meal
For the pastry:
  • 2 x rolls store-bought puff pastry (approx. 400 to 500 g)
To assemble:
  • 1 large egg
  • 1 dried bean or fève (see note*)
  • 1 paper crown
*Note: “Fève” means “bean,” and originally the galette des rois contained a dried bean instead of the porcelain or plastic trinkets you find in France these days. The galette des rois is topped off with a paper crown. Tradition says that the youngest person in the room sits under the table and names who receives each slice (so there’s no way they can see who gets the fève). The person who finds the fève in their slice will wear the crown and be king (or queen) for the day.

Mardi Michels is a full-time elementary school French (and cooking!) teacher and the author of eatlivetravelwrite.com where she writes about culinary adventures near and far. Mardi grew up in Australia, lived and taught in Paris for over five years, and now calls Toronto home. In 2014, Mardi and her husband purchased a home in Nérac (southwest France), which they operate as a vacation rental property. They spend as much time in France as they can! Mardi also teaches (mostly French) cooking and baking classes for adults and children (currently online!). Her first book, In the French kitchen with Kids, was published in 2018 (Appetite by Random House).

This conversation is suitable for all ages.

90 minutes, including a 30 minute Q&A.

Customer Reviews

Based on 6 reviews
83%
(5)
17%
(1)
0%
(0)
0%
(0)
0%
(0)
L
L.H. (New Orleans, US)
Grand!

I had a wonderful time and am anxiously waiting for our galette to reach room temperature. Mardi is a delightful teacher who helped me to feel relaxed and competent.

S
S. (Brooklyn, US)
Great Class

Mardi is well-organized, easy to follow and has delicious recipes. And makes the class fun and interesting.

J
Joyce westlake (Toronto, CA)

I enjoyed the class and Mardi was very helpful and clear in her directions. My galette looked amazing when it came out of the oven but next time I would be more careful to heed Mardi’s warnings of what to be careful not to do.
I would have liked to have received the ingredients and the full recipe sooner than was provided for this class. It takes time to collect the ingredients and be comfortable with the recipe.
Thank you for organizing this special Zoom cooking class.
Joyce

J
Jennifer (Paris, FR)
Great Class!

Mardi was engaging, very clear with the instructions and made the recipe easy to follow. I will definitely be trying to make a Galette on my own!

K
Karin (Cedar Park, US)
Looks Easier than I thought?

Excellent guidance though out the event (didn't bake along) with having confidence to try it on my own. The almond filling sounds Devine.

12

Customer Reviews

Based on 6 reviews
83%
(5)
17%
(1)
0%
(0)
0%
(0)
0%
(0)
L
L.H. (New Orleans, US)
Grand!

I had a wonderful time and am anxiously waiting for our galette to reach room temperature. Mardi is a delightful teacher who helped me to feel relaxed and competent.

S
S. (Brooklyn, US)
Great Class

Mardi is well-organized, easy to follow and has delicious recipes. And makes the class fun and interesting.

J
Joyce westlake (Toronto, CA)

I enjoyed the class and Mardi was very helpful and clear in her directions. My galette looked amazing when it came out of the oven but next time I would be more careful to heed Mardi’s warnings of what to be careful not to do.
I would have liked to have received the ingredients and the full recipe sooner than was provided for this class. It takes time to collect the ingredients and be comfortable with the recipe.
Thank you for organizing this special Zoom cooking class.
Joyce

J
Jennifer (Paris, FR)
Great Class!

Mardi was engaging, very clear with the instructions and made the recipe easy to follow. I will definitely be trying to make a Galette on my own!

K
Karin (Cedar Park, US)
Looks Easier than I thought?

Excellent guidance though out the event (didn't bake along) with having confidence to try it on my own. The almond filling sounds Devine.

12