Tim Chin is a professional cook and writer who has contributed to Serious Eats and America’s Test Kitchen. A graduate of The International Culinary Center, Tim has cooked at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and BiSq.

Tim Chin

Some French food traditions are just certified bangers. Galette des rois is a perfect example: A golden brown <a href="https://www.chefsteps.com/activities/puff-pastry">puff pastry</a> crust that’s glassy and so crisp it shatters, encasing a smooth and custardy <a href="https://www.chefsteps.com/activities/classic-frangipane">frangipane</a> filling, with a little surprise tucked inside—because who doesn’t love a little drama?Traditionally served to mark the Epiphany, galettes des rois are served up in slices for the celebration. Buried in each tart is a “fève,” or token, named after the dried fava bean that would be pushed into the filling—whoever finds the fève in their slice is paper-crowned to be king for the day. A good galette is equal parts engineering and craftsmanship. It requires careful treatment of the puff pastry—controlling dough temperature, precise assembly, and thoughtful baking—to produce an even cross-section and uniform shape. And it also hinges on delicate and deliberate scoring for its iconic, mesmerizing patisserie look.

Galette des Rois