The Provençal galette: a traditional recipe and the difference from the galette des Rois

The Provençal King Cake, also called brioche des Rois, decorated with candied fruits

When people talk about galette des Rois in France, many immediately think of the puff pastry galette filled with almond cream, known as frangipane. This is indeed the most common version across the country.

In Provence, however, the tradition is a little different. Here, we eat much less puff pastry galette and instead share a Provençal galette, also called brioche des Rois.

The Provençal galette is a soft, brioche-style cake, delicately flavored with orange blossom water and decorated with candied fruits and pearl sugar. It is usually shaped like a crown.

Of course, a fève is hidden inside, and the galette is shared during a convivial moment, with family or friends.

These are therefore two different traditions, both deeply rooted in French culture, but varying from one region to another. In Provence, the galette is more fragrant and lighter.

A convivial, simple and living tradition

If you don’t have this tradition in your country, don’t worry: it is absolutely possible to prepare it at home.

While the dough is rising or the cake is baking, children can make paper crowns. It’s a festive time, simple and joyful.

Here, I’m sharing the recipe we make at hom

Simple ingredients, no complication

Basic ingredients for a simple Provençal King Cake

To prepare a Provençal galette, you don’t need complicated ingredients. The base is a lightly brioched dough, enriched with butter, eggs and sugar, and delicately scented with orange blossom water.

Candied fruits are essential in the Provençal version, along with a little pearl sugar for crunch, and finally a sugar syrup brushed on after baking to give the galette a beautiful shine.

Ingredients for a Provençal galette

To make a Provençal galette for 6 to 8 people, here are the quantities we use at home:

• 250 g flour

• 1 packet of baker’s yeast (20 g)

• 2 tablespoons milk

• 3 eggs

• 125 g softened butter

• 40 g sugar

• 2 tablespoons pearl sugar

• 200 g candied fruits

• 1 tablespoon orange blossom water

• 2 tablespoons cane sugar syrup

Equipment needed

The equipment needed to make a homemade Provençal King Cake

As for equipment, nothing too technical. A food processor can be helpful for kneading the dough, but if you don’t have one, your hands will do just fine. A mixing bowl, a crown-shaped mold, a glass and a bit of time are all you need to get started.

Step-by-step preparation

I am preparing the Provençal King Cake dough, a simple and convivial step

Start by dissolving the yeast in a little warm milk. The milk should not be too hot, so as not to damage the yeast. Set aside a small piece of butter to grease the mold.

n a mixing bowl, sift the flour and form a well in the center.

Pour in the dissolved yeast, the eggs, the sugar and the orange blossom water. The dough will begin to come together gently. Gradually incorporate the softened butter, cut into small pieces, while continuing to knead. The dough becomes smooth and slightly sticky.

Butter, an essential ingredient for a soft and flavorful King Cake

Once the dough is ready, butter the mold, place the dough inside and hide the fève. Cover the dough with a clean cloth and let it rise in a warm place, away from drafts. Take your time: the dough should rise until it fills the mold.

When the dough has risen well, preheat the oven to 180°C (350°F) and bake the galette.

As soon as it comes out of the oven, while the galette is still warm, brush it with sugar syrup. All that remains is to decorate it with candied fruits and pearl sugar.

A small tip

If you don’t have cane sugar syrup, you can easily make your own. Simply mix two cups of granulated sugar with one cup of water in a saucepan, stirring until completely dissolved. Be careful: the water should not boil.

A tradition lived daily in Provence

The frangipane King Cake, the most common version in France

The Provençal galette is not just a recipe.

It’s an excuse to gather and share a moment with friends, colleagues or family. These are exactly the kinds of moments I love to share during my immersion stays in Provence.

If you come to stay with me for a French immersion experience, I’ll help you discover the region through its landscapes, scents, culture and gastronomy, while naturally improving your French in everyday life.

I wish you a wonderful Fête des Rois and lots of pleasure making this galette.

See you soon in Provence,

Virginie in Provence