Galette des Rois with Raspberry Gel


Discover the magic of the Christmas season with the culinary talent of Carles Mampel through our exclusive recipe for Galette des Rois with raspberry gel.

The “Galette des Rois” is a traditional French dessert commonly associated with the celebration of Epiphany. This galette is a kind of flat puff pastry filled with an almond mixture called frangipane. Tradition dictates that a surprise figure, known as the “fève”, is hidden in the galette, and the one who finds the figure in his or her portion is crowned king or queen for the day.

The recipe we are sharing has been prepared by chef Carles Mampel and stands out for its special touch: a Raspberry Gel made with Gellan Gum.

This gel, containing this gelling agent, makes it possible to create thermo-reversible jellies whose structure is maintained during the baking of the galette.

In addition, the puff pastry dough used in the recipe is of high quality, featuring premium ingredients such as Elle&Vire and Adamance. These premium ingredients elevate the traditional recipe, giving a distinctive and exquisite touch to the Galette des Rois.

This delicious dessert is just one of the recipes in our special dossier of Christmas recipes that we at Sosa ingredients have designed. Immerse yourself completely in the exquisiteness of the festive cuisine, we invite you to download our complete dossier that includes a careful selection of culinary creations for the season.

Galette de Rois

Carles Mampel
Discover the magic of the Christmas season with a recipe from Carles Mampel: Galette de Rois with Raspberry Gel.


  • 200 g Puff pastry dough
  • 200 g Almond cream
  • 50 g Raspberry gel
  • 20 g Galette de rois glaze

Puff pastry dough

  • 800 g Flour for puff pastry dough
  • 200 g Strong flour
  • 100 g Butter 82%
  • 50 g Beurre noisette
  • 15 g Salt
  • 350 g Water
  • 75 g Liquid cream
  • 60 g Egg yolks
  • 5 g Vanilla extract
  • 5 g White wine or rice vinegar

Beurre manié for the pastry folds:

  • 120 g Strong flour for dusting
  • 600 g Butter 82% sheet

Almond cream

  • 20 g Butter 82%
  • 110 g Icing sugar
  • 150 g Whole egg
  • 150 g Almond flour
  • 25 g Soft flour
  • 30 g Amber rum
  • 10 g Tahitian vanilla Norohy

Raspberry gel

  • 400 g Raspberry purée Adamance
  • 80 g Sugar
  • 5 g Gellan Gum Sosa

Galette de rois glaze

  • 180 g Whole egg
  • 20 g Milk
  • 80 g Egg yolk
  • 30 g Cream 35%
  • 4 g Salt
  • 20 g Icing sugar Sosa


Puff pastry dough

  • Roll out the butter and arrange in the middle of the dough so you can fold it to suit the preparation you are making.
  • Give the pastry 6 book folds. Leave to rest for 30 minutes between folds.
  • Roll out the puff pastry to a depth of 3 mm and cut it into two 24 x 24 cm squares.

Almond cream

  • Mix the ingredients together in the order listed and place them in an 18 cm circular mould to a depth of 1 cm, inserting the raspberry gel cut into in 1 x 1 cm cubes.
  • Freeze.

Raspberry gel

  • Mix everything together and boil for 20 seconds. Pour into a 1 cm deep ring.
  • Once it has gelled and cooled, cut it into 1 x 1 cm cubes.
  • Insert the cubes into the almond cream.

Galette de rois glaze

  • Mix together all the ingredients.

Assambly Galette de rois

  • Roll out the puff pastry to a depth of 3 mm and cut it into two 24 x 24 cm squares.
  • Place the frozen almond cream in the centre, followed by a few cubes of raspberry gel and two prizes for lucky diners to find.
  • Close it over with the other puff pastry sheet and brush the base with egg.
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