Recipe Galette des Rois

Galette des Rois

An easy 1:1 ingredient swap for dairy.
No need to change the recipe or process.

Florent Cantaut

Chef at Sweets Consulting



Inverted Puff Pastry

  • “Beurre Manié”
  • (Butter Mixture)
  • 112,5 g Flour T45 (8 -9% protein)
  • 112,5 g Flour T55 (11-12% protein)
  • 450 g Be Better Plant
  • Butter Plate
(Dough Mixture)
  • 110 g Water
  • 1,5 g White Vinegar
  • 10 g Salt
  • 210 g Flour T55 (11-12% protein)

    Total weight puff pastry: 1056,5g

Pastry Cream

  • 250g Milk
  • 62,5g Sugar
  • 20g Corn starch
  • 50g Yolks
  • 1 Pcs Vanilla bean


  • “Beurre Manié” Combine everything together using the
    Paddle or dough hook attachment till obtained a smooth
  • Détrempe: Combine all ingredients together by using
    a dough hook attachment, then realise a puff pastry
    inverted method.
  • Realise in total 4 folds.
  • Roll down the dough and cut 2 round 4mm thickness and
  • Ø28cm per galette.

Want to know the whole recipe? Download it here!

Recipe Croissant

Try it yourself

Replace cow-butter 1:1 with Be Better plant-based butter and see for yourself how easy it can be to make high quality pastry that is better: for the planet, for your pocket and for your palate!

What chefs say about Be Better butter for pastry:

Jordi Bordas

Pastry World Cup Champion

Graham Hornigold

Smart Patisserie Founder

Daniel Nemeth

Seasons Bakery Owner

Johanna le pape

Sweet Arts World Champion

Teaming up with pastry chefs to Be Better

We come from the world of pastry and are passionate about offering a solution that truly works. That is why we’ve collaborated with pastry chefs all over the world who have meticulously tested Be Better plant-butter in a wide variety of pastry recipes. From cookies to cake. From brioche to butter creams. And that is why we know that choosing Be Better plant-butter for making pastry means a zero compromise on taste, quality and workability.

Let’s make sustainable pastry easy and enjoyable.

Ingredient list for Be Better plant-based butter alternative for pastry

Vegetable oils and fats (shea, organic coconut, rapeseed), water, emulsifiers: mono and diglycerides of fatty acids, sunflower lecithin, acid, citric acid,natural flavour.

Free from allergens (soy, palm, nuts, gmo, gluten, wheat, rye, barley, oat, spelt, kamut, crustaceans, egg, fish, milk, celery, mustard, sesame, lupin, molluscs).

GMO Free

Suitable for vegetarians and vegans