6 January 2014

Galette des Rois

The festive season is well and truly behind us as of today. Not only was it the first back-to-school (work!) Monday after 2 weeks off for most of us, but it is also Epiphany, or the twelfth day after Christmas. Which means we have one last excuse to a festive sweet treat: the galette des rois.

So as I (sadly) took all the Christmas decorations down this morning and hoovered away the needles the Christmas tree left on my carpet after being dragged onto the balcony, I busied myself baking little individual galette des rois.



Traditionally, the galette des rois is a puff pastry filled with a dense almond frangipane. But the best bit is the little trinket hidden inside the galette, usually a dried bean. The one who finds the trinket in his slice of the cake is then crowned king or queen for the day. How is that to start off the new year?



To make it you'll need:

1 recipe for all-butter puff pastry (I sneakily used ready made)
110g of butter, room temperature
100g caster sugar
100g ground almonds
2 large eggs
60ml double cream
1 teaspoon almond extract

Mix the butter, sugar, ground almonds and eggs with an electric whisk until the mixture is smooth. Then add the cream and the almond extract with a wooden spoon and mix. Don't use the electric mix for this as it will make the frangipane rise too much when it cooks. Refrigerate the mixture for an hour.

Preheat the oven to 180 C / 350 F. Line a baking sheet with parchment paper. Roll out the puff pastry to about a quarter of an inch thick on a floured surface.



You could make one big cake, or about 6 or 8 individual ones. To make little individual cakes, use a 4 inch cutter to make disks. Fill half of the disks with about 3 tablespoons of the frangipane (and only with the lucky trinket - I used a penny that I covered in foil), cover with another disk and press the edges together and fold. Egg wash each cake and bake for around 25 to 30 minutes or until golden brown on top.




Don't worry if the filling spills out a little. It only makes it look more homemade. Plus you can trim it off and snack on it - chef's treat.

Happy New Year!

4 comments:

  1. Yum, these look delicious and seeing them just brought me straight back to living in France for a few minutes so thank you so much.

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    Replies
    1. You're welcome Cat! I lived in France too, and made the best food memories from my time there... Bliss!

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  2. nice tradition and the cake looks delicious!

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