Galette des rois 💙
( King cake )
The galette des rois is a cake traditionally shared at epiphany, on 6 January .it celebrates the arrival of the three wise men in Bethlehem.
Composed of a puff pastry cake, with a small charm, the feve, hidden inside ,it is usually filled with frangipane, a cream made from sweet almonds, butter ,eggs and sugar. But more gourmet versions are available for us to enjoy,with chocolate, Apple or candied fruits. Every year, the leading French patissiers offer exclusive creations for the tradition of crowning the one who finds the feve .
The galette des rois, in its simple version, is a flaky pastry with notches incisted across it and browned in the oven .it is usually served with various preparations:
Frangipane,fruit,chocolate, cream,etc.. The one the French like most is filled with frangipane, a cream made from sweet amonds, butter, eggs and sugar.it is said to have been invented by a Florentine nobleman, the Marquis of frangipani, several centuries ago.
the galette is not the exclusive preserve of the names.you will find them in every bakery in France. Craftsmen make them with acknowledge skill, to the greatest pleasure of the sweet-toothed .
Every year, during the traditional reception at the Elysée palace, an enormous galette is made for the president of the French Republic .but the artisan Baker and pastry chef responsible for making it is instructed not to put a feve in the cake because "it would not be appropriate to find a king in the presidential palace of the Republic"
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Abroad, the famous galette des rois has a lot of fans,notably at Belgian and Dutch table. Even though there is particularly a custom of eating them in New orleons, during the carnival, they are also enjoyed in New York,London and Berlin...
Our recipe for today is : galette des rois
The ingredients:
1 cup soft butter
1 cup ground blanched almonds
4 tablespoons flour
3 eggs
3/4 cup sugar
1 teaspoon almond extract
1 pinch of salt
1 (17,25 ounce) package frozen puff pastry, thawed
1 dry kidney beans
1 egg beaten
1 tablespoon confectioners'sugar for dusting
Place the almond paste into a food processor with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg,vanilla extract, almond extract, flour and salt. Set aside.
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Preheat the oven to 425 degrees f (220 degrees C) .butter a baking sheet or line with parchment paper, and set aside.
Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool,do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets
Mound the almond filling onto the center of the pastry that is on the baking sheet.
Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top,and press down the edges to seal.
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Beat the remaining egg with a fork ,and lightly brush onto the top of the galette.
Use a knife to make a crisscross in the egg wash, and then prick several small slits in the top to vent steam while baking.
Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up
As the pastry will not fully puff. Remove from the oven ,and dust with confectioner's sugar. Return to the oven, and cook for 12 to 15 minutes ,or until the top is a deep golden brown. Transfer to a wire rack to cool.
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Lay a golden paper crown gently on the top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell every one the bean or feve.
Bon appetit!!
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