How to make Cyril Lignac’s galette des rois with almond cream?

With his lilting accent, his accessible recipes, and his infectious good humor, Cyril Lignac delights the taste buds of his customers/viewers/readers with dishes that are as delicious as they are easy to make. Yes, but how does Cyril Lignac prepare his galette des rois? It will definitely be well made, and with butter in it, that goes without saying! But there will also be puff pastry, a lovely homemade almond cream – even quicker to make than frangipane -, without forgetting the unforgettable fava bean. A delight taken from his book “Pastry” published by La Martinière, to be prepared with homemade puff pastry, please! Obviously, to go faster, you can also buy one from a supermarket. Good to know: Epiphany is celebrated on January 6, but with this recipe from Cyril Lignac, you will want to celebrate it every weekend!

Here is the complete recipe for Cyril Lignac’s galette des rois, to be prepared from A to Z.

The almond galette des rois by Cyril Lignac

For 6 persons

Preparation : 2 hours the day before / 45 minutes the same day
Cooking : 45 minutes

Puff pastry (to prepare the day before)
440 g of T45 flour
8 g of fine salt
220 g of water
330 g of unsalted butter

Almond cream (to prepare the day before)
100 g of almond powder
80 g of icing sugar
12 g of cream powder
80 g unsalted butter, at room temperature
60 g of egg (i.e. 1 egg)
20 g of almond milk

1 egg + 1 yolk
1 tbsp. tablespoon of water

100g caster sugar
100 g of water

1 bean

Puff pastry

In the bowl of a mixer fitted with a hook, mix the flour and salt.
Knead the dough, adding water little by little.
Form a square and refrigerate for 1 hour.
Place the butter in the center of the square. Fold both sides of the dough over the butter. Spread to give the first turn. Repeat this operation three times, each time placing the dough in the refrigerator for 1 hour. Reserve in the fridge.

Almond cream

In a mixing bowl, mix the icing sugar, almond powder and cream powder.
In the bowl of a mixer fitted with a blade, cream the butter.
Incorporate the first mixture, then add the egg little by little.
Finish by pouring in the almond milk. Reserve in the fridge.


Mix all the ingredients. Reserve and store in the refrigerator


In a saucepan, bring the water and sugar to a boil. Strain your mixture and reserve.


On the day of production, roll out the puff pastry to 3 mm thickness.
Cut out two circles measuring 22 cm in diameter. Leave to rest for 1 hour in the refrigerator.
Preheat the oven to 200°C (th. 6/7).
On a baking tray covered with baking paper, place a disk of puff pastry and spread the almond cream on top. Insert the bean. Place the second disk of dough and weld the edges together. Chip the sides of the pancake and lightly brown the top with a brush. Using a knife, nicely score the pancake.
Bake the pancake for 45 minutes. Remove from the oven, using a brush, spread a thin film of syrup. Let cool.

Recipe taken from the book “La Patisserie” by Cyril Lignac, Editions de La Martinière

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