Cookie Dough “Galette des Rois” | Frangipane
This Cookie Dough “Galette des Rois” reinvent the classic French Epiphany dessert in a unique twice-baked version. The base is first baked with a rich frangipane filling made from almond cream, crème pâtissière, and buttery cookie dough. Once cooled, a second cookie is added on top and baked again, creating a layered treat that’s crisp, tender, and filled with authentic almond flavor—perfect for celebrating Epiphany in a modern way.
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Throughout December, my social media feeds were flooded with this new twist on the Galette des Rois—a traditional galette topped with a giant cookie. It went viral almost overnight. Naturally curious, I started digging to find where it all began and discovered that the idea originally came from Picard, the well-known French frozen food chain. That’s when I also remembered that Carine from the blog Chic, Chic, Chocolat had actually made a similar version years ago, back during the Covid lockdown.
Visually, I wanted to create something inspired by this trend while still respecting tradition. A true Galette des Rois, simply has to include frangipane—that rich almond filling is non-negotiable. From there, I decided to add a playful twist with cookie dough. And that, ladies and gentlemen, is how this cookie dough Galette des Rois was born.
Looking for some inspiration?… For more Galette des Rois Recipes click HERE! ; for more Brioche des Rois, click HERE! ; and for more Cookie Recipes, click HERE!
~Recipe made in January 2026~
Cookie Dough “Galette des Rois” | Frangipane
This Cookie Dough “Galette des Rois” reinvent the classic French Epiphany dessert in a unique twice-baked version. The base is first baked with a rich frangipane filling made from almond cream, crème pâtissière, and buttery cookie dough. Once cooled, a second cookie is added on top and baked again, creating a layered treat that’s crisp, tender, and filled with authentic almond flavor—perfect for celebrating Epiphany in a modern way.
Ingredients
- 3 Puff pastry sheets (For 4 Galettes 6 inch | 15 cm or 1 Large one)
VANILLA CUSTARD
- 2.65 oz (75 g) milk
- 1 tsp (5 g) Vanilla bean paste
- 1 egg yolk
- 1 Tbsp (12 g) granulated sugar
- 1 Tbsp (8 g) corn starch
- 1 Tbsp (7.5 g) all-purpose flour
- 0.35 oz (10 g) butter
ALMOND CREAM
- 1 egg (Large)
- 2.20 oz (60 g) almond flour
- 1.77 oz (50 g) granulated sugar
- 1.77 oz (50 g) butter (Softened | At Room Temperature)
- 1 tsp (4 g) almond extract
CHOCOLATE CHIP COOKIE DOUGH
- 6.70 oz (190 g) all-purpose flour
- 1/2 tsp (2 g) baking soda
- 1/3 tsp (2 g) sea salt
- 4 oz (115 g) butter (Softened | At Room Temperature)
- 3.90 oz (110 g) light brown sugar
- 2.29 oz (65 g) granulated sugar
- 1 egg (Large)
- 1 tsp (5 g) vanilla bean paste
- 3.53 oz (100 g) dark chocolate chips (Mini + more for topping)
EGG WASH
- 2 egg yolks
Instructions
- Line / prepare a baking sheet with parchment paper like you would usually do and set aside. NOTE: For this recipe, I used my Large bonMat from bon COOK placed on top of a large perforated baking sheet. Set aside.
VANILLA CUSTARD PREPARATION
- In a medium sauce pan, on medium low, bring the milk and the vanilla bean paste to a boil. Set aside and let it infuse for 30 minutes minimum.2.65 oz milk, 1 tsp Vanilla bean paste
- In a mixing bowl, whisk the egg yolk and the granulated sugar together.Add the corn starch and all-purpose flour. Then, slowly incorporate your vanilla/milk mixture.1 egg yolk, 1 Tbsp granulated sugar, 1 Tbsp corn starch, 1 Tbsp all-purpose flour
- Return the preparation to your sauce pan and continue stirring until the custard begins to thicken. Remove from the heat and whisk in the diced butter. Transfert to a clean plate and film to contact. Set aside to cool down while preparing the almond cream.
ALMOND CREAM PREPARATION
- In a mixing bowl, whisk the egg together with the almond flour, granulated sugar, softened butter, and almond extract. Set aside.1 egg, 2.20 oz almond flour, 1.77 oz granulated sugar, 1.77 oz butter, 1 tsp almond extract
CHOCOLATE CHIP COOKIE DOUGH PREPARATION
- In a mixing bowl, whisk the all-purpose flour together with the baking soda and sea salt. Set aside and save 2 Tablespoons to mix with the Chocolate Chips.6.70 oz all-purpose flour, 1/3 tsp sea salt, 1/2 tsp baking soda
- In a separate mixing bowl, using a handheld mixer, on medium high speed, cream the softened butter together with the brown and white sugar for about 2 minutes.4 oz butter, 3.90 oz light brown sugar, 2.29 oz granulated sugar
- Add the egg and the vanilla bean paste. Mix on low until combined (about 1 minute).1 egg, 1 tsp vanilla bean paste
- Sprinkle the flour mixture. Mix on low until just combined. IMPORTANT: Do not over mix. Then, fold the chocolate chips/flour. Divide the dough into roughly 4 quarters. Set aside.3.53 oz dark chocolate chips
FRANGIPANE / COOKIE PREPARATION
- To make your frangipane, simply incorporate 1/4 of the cookie dough to the almond cream and add the vanilla custard.Place it in a piping bag. Set aside.
ASSEMBLY
- Roll the puff pastry and cut out 4 circles of 6 inch | 15 cm using a plate or a bowl. Brush the sides of your Galette with water.3 Puff pastry sheets
- Pipe the Frangipane into a snail starting from the center leaving about 1 inch | 2 cm on each sides. Add your Trinkets (1, 2 or more).
- Roll the other puff pastry and cut out 4 circles of 6 inch | 15 cm using a plate or a bowl. Flip it on top of the galette. Pressing all around to seal it. Refrigerate for 30 minutes.
- Take your Galettes out of the refrigerator.Brush the egg yolks on the top of your galettes. Refrigerate for an additional 30 minutes.2 egg yolks
- Preheat oven to 350℉/180℃.
- Take your Galette out of the refrigerator. Using a tooth pick make a holes on top of the galettes to allow the steam through while it is in the oven. Return to the refrigerator while your oven is preheating.
FIRST BAKE!
- Bake for 30 minutes at 350℉/180℃. (Every oven heats differently, monitor your galette from 25 minutes). It is ready when the pastry has puffed and is golden. NOTE: Time may differ depending on the size of your galette.
- Once your Cookie Dough "Galette des Rois" | Frangipane is out of the oven, let it completely cool down.In the mean time divide the remaining cookie dough in 4 and form a disc so it is 1/2 inch wide and large enough so it can cover the top of your galette 1 inch | 2 cm away from the outer border of the galette. NOTE: Depending on the size of your galette, you might have a little bit of cookie dough left. Simply save it to bake some cookies. The dough can stay refrigerated up to 2 days.
SECOND BAKE!
- Take the cookie dough (disks) out of the refrigerator and preheat oven to 350℉/180℃.
- Gently place one cookie disk at the center of each galettes, making sure they are 1 inch | 2 cm away from the outer border of the galette. NOTE: This is important as the cookie will expend when it is being baked.IMPORTANT: I highly recommend baking one test galette first to see how it works with your oven.
- Bake for 10-15 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying white but not shinny. If it is shinny it means your cookie is still raw, so monitor closely.
- Once Cookie Dough "Galette des Rois" is out of the oven add some chocolate chips on top for decoration. Continue baking the other galettes.Let them cool down a bit so you can enjoy your epiphany treat at slighly warm or a room temperature. Enjoy & Bon Appétit!
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Nutrition
Calories: 524kcal | Carbohydrates: 59g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 162mg | Sodium: 345mg | Potassium: 167mg | Fiber: 2g | Sugar: 35g | Vitamin A: 715IU | Vitamin C: 0.1mg | Calcium: 101mg | Iron: 2mg
Have You Made This Recipe?Be sure to send me your photos I would love to share them on the blog: bakingwithnessa@hotmail.com
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For this recipe, I combined both of my favorite recipes: 1. “Galette des Rois” | Grand Marnier, Orange and 2. Big Chocolate Chip Soft Cookies. If you have not tried any of these recipes, you are in for a treat! ~Nessa
Cette Galette des Rois Cookies, revisite le grand classique de l’Épiphanie dans une version moderne et ultra-gourmande devenue virale grâce à Picard qui s’est sûrement inspiré de la recette originelle de @chicchicchocolat d’il y a quelques années…. Cette galette est cuite en deux temps : une première cuisson avec une frangipane généreuse composée de crème d’amandes, de crème pâtissière et de pâte à cookie. Une fois refroidi, un second cookie est ajouté sur le dessus avant une nouvelle cuisson, pour un résultat à la fois croustillant, fondant et intensément parfumé à l’amande.
Avec cette recette, je participe au défi culinaire du blog CMUM “Compile Moi Un Menu” Notre organisatrice est Nath du blog Une cuisine pour Voozenoo
Ce mois-ci notre marraine, Maïté du blog Passeport pour la cuisine nous propose un joli thème de saison: “On fête le 1er de l’an du monde“. Inscription et dépôt de recettes ICI!
C’est une galette très originale, qui sort des sentiers battus que tu nous proposes Nessa 🙂 J’en aurais bien dégusté une part. Merci pour ta participation au Cmum 🙂 xxx
Avec grand plaisir, je me suis vraiment amusée à la préparer pour CMUM! Grosses Bises, ~Nessa
La galette la plus gourmande que j’ai pu voir jusqu’ici et je dis oui oui oui 😀 Belle soirée, bisous
Ah Ah Ah merci! On l’a mangé sans scrupule car tous les soirs nous sommes à la soupe! Grosses bises, ~Nessa
Whaouuuuuuuhhhhhhh!!!!! Heureusemnt que j’étais assise en voyant ta galette. J’en ai pris plein les yeux. J’ai bien envie de la tester. on verra si je reste sérieuse ou si la gourmandise l’emporte. En tout cas tu m’as mise ko avec cette recette gourmande à souhait. Bisous
Oh la la si tu savais, elle est aussi gourmande qu’elle est farfelue cette galette des rois. Je suis vraiment heureuse de l’avoir faite. Grosses Bises, ~Nessa
Waouh, elles sont trop mignonnes et terriblement gourmandes tes galettes ! Bravo !
Bonne journée, bises.
On est pas dans du léger mais c’était incroyablememt délicieux. Bisous, ~Nessa
This is the first time I have seen this, and I have to try it! A friend of mine who lives in paris shops at Picard all the time. there is one near to where we are staying in september so i might pop in 🙂
Picard is so great. This reminds me of a time when I got my first “real” job in France and I did not know how to cook, I would shop at Picard sometimes and it was amazing. Now that I am thinking since your friend lives in Paris just have them buy one and keep it in the freezer until you visit them because I am afraid it might be seasonal and won’t be available in September. Hope this helps, ~Nessa
c’est une galette qui a du succès en ce moment, elle fait très envie
bonne journée
On la voit de partout ; j’avais tellement envie de la faire avec mon petit plus (une gourmande ne se refait pas). Grosses Bises Annyvonne, ~Nessa
uNE VERSION GOURMANDISSIME DE LA GALETTE DES ROIS… carrément du deux en un ! Belle journée à toi. Bises
C’est vraiment ça: deux gourmandises en un dessert 🙂 Grosses Bises, Clarisse. ~Nessa
What a creative twist of regular galette des rois! You get two desserts in one…a win win!
Thanks Angie, it is definitely over indulgent but it works and it tastes so good. I am so happy I challenged myself to put it together. It is always great to try something new. ~Nessa
Ta galette des rois cookies est très originale, j’aime bien !
Je te souhaite une bonne journée. Bisous
Merci tout plein tu me fais très plaisir ; là dodo pour moi, je suis KO. Grosses Bises, Bonne Année, ~Nessa
voilà qui est très original
bonne soirée
C’est vraiment la galette de 2026, je l’ai vu passer tout le mois de décembre et j’avais hâte de la faire à ma propre sauce. Grosses Bises, ~Nessa
C’est original et gourmand, cette double cuisson fait toute l’originalite de la galette.
Bisous.
Merci beaucoup! Cela change vraiment et puis c’est amusant de tester de nouvelles choses, j’aime tellement le farfelu. Grosses Bises, ~Nessa
Idée géniale, il fallait y penser à cette façon moderne, bonne fête chère Nessa. passe de bons moments en famille, bisous
Merci ma chère Zika c’est très gentil à toi. J’avais hâte de faire ma propre version avec ma pâte à cookies préférée pour cette galette. Bises, ~Nessa
Hum, un régal!! Bravo
C’est vraiment la galette que l’on voit de partout, j’avais tellement envie d’en faire une à ma façon. Grosses Bises, ~Nessa
Original avec son cookies dessus ! Bien tentante. Bisous
Merci beaucoup Chantal, on est pas dans du light mais c’est tellement délicieux, ça passe bien avec un bon thé ou café. Bisous et Bonne Année. ~Nessa
C’est ultra gourmand
Bravo
Tellement gourmand! Merci beaucoup. Bisous, ~Nessa
rhooo nessa tu pousses la gourmandise a son paroxysme sur ce coup-là, c’est permis ça !!?? 😀
bonne soirée a toi. bizhou !!
Ah Ah 🙂 je ne pense pas que cela soit permis et je vois ceux qui sont déjà entrain de plisser les yeux LOL En tous les cas elle est divinement délicieuse! Grosses Bises, ~Nessa
Original et très gourmand. Bisous Nessa
Ravie qu’elle te plaise ; c’est une vraie gourmandise cette galette! Grosses Bises, ~Nessa
Nessa tu me complimentes pour ma galette mais je te retourne le compliment whaou! Cette galette innovante du moins pour moi .J’adore l’idée deux gâteaux en un en quelques sortes..Tu nous gâtes .
Merci gros bisous
Belle soirée.
Tu es adorable Yolande, merci beaucoup pour tes gentils mots. Bon on est pas dans du light mais c’est vraiment très très bon quand même. Grosses Bises, ~Nessa
Difficile de faire plus gourmand que ta galette ! En plus d’être belle, elle est originale.
Bonne soirée et gros bisous
Merci beaucoup! Tu sais à force de la voir passer, il fallait que j’en fasse une à ma sauce 🙂 Bisous, ~Nessa