TRADITIONAL FRENCH GALETTE DES ROIS RECIPE
Steps:
- Gather the ingredients.
- Combine almond meal, sugar, egg, softened butter, vanilla extract, and flour in the bowl of a food processor .
- Blend to a smooth, creamy paste. Feel free to make this cream a few days in advance, then refrigerate in an airtight container.
- Gather the ingredients.
- Position a rack in the center of the oven and heat to 425 F. Line a rimmed baking sheet with parchment paper.
- Roll out 2 sheets of puff pastry and cut into 2 (11-inch) discs. Place one disc on the prepared baking sheet. Spread an even layer of almond cream, leaving a 1-inch border around the edges.
- If you wish to include a dried fava bean, you can do so at this point. Simply nestle it in the almond cream. Brush some of the beaten egg over the pastry border.
- Place second puff pastry disc on top of filling, and crimp edges with a fork to seal the cake.
- Using a sharp knife, score a decorative pattern into the top layer of pastry without cutting through to the almond filling. Brush galette with the remaining beaten egg (this will create a golden crust).
- Bake cake for 15 minutes. Remove from oven and dust cake with confectioners' sugar.
- Return to oven and bake until the puff pastry becomes a deep golden brown, 10 to 12 minutes more. Allow cake to cool for 20 minutes before serving.
Nutrition Facts : Calories 312 kcal, Carbohydrate 25 g, Cholesterol 39 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 136 mg, Sugar 6 g, Fat 21 g, ServingSize 1 cake (12 servings), UnsaturatedFat 0 g
GALETTE DES ROIS-KING CAKE
Steps:
- Preheat oven to 450 degrees. With an electric beater, mix all the ingredients for the frangipane cream just until blended. On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash (beaten egg yolk). Spread half of the frangipane cream on the center and place the second circle on top matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling. If making 2 galettes use remaining cream and follow the same method for preparation.
- Decorate the galette with a fork, press edges together all around-no pricking. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. Brush the surface with egg wash being careful no to get any on the sides.
- Bake the galette in the center of a preheated 450 degree oven for 15 minutes then 350 degrees for 30 minutes. For the last 5 minutes, sprinkle with powdered sugar and bake until golden brown. Serve warm with gold paper crown on top.
- For the tradition of Epiphany in the privacy of your kitchen cut the galette in as many parts as people in the party. In one of them, insert a little ceramic toy (big enough to prevent swallowing). In the old days, they used a dried fava bean, so to this day it is still called "la feve." Everyone picks 1 piece of galette the one who discovers the toy is made the king of the day and wears the crown. He picks a queen by putting the toy in her glass and everyone raises his or her glass and applauds. Same process in reverse if a lady finds the toy. Tradition says that the next party should be at the king's expense.
GALETTE DES ROIS (FRENCH KING CAKE) RECIPE
The French typically eat this pastry in January to observe the Epiphany. But its flaky crust and sweet almond filling deserve to be celebrated all year long.
Provided by Eric Ngo,Tasting Table Staff
Categories dessert
Time 1h10m
Number Of Ingredients 5
Steps:
- In a bowl, whisk the softened butter with sugar until smooth.
- Add 1 egg to the butter and sugar mixture; mix again until smooth.
- Add the almond meal, and mix once more until you have a cohesive filing. Add vanilla and/or rum if using and stir until fully incorporated. Store almond cream in the refrigerator until ready to use.
- Place 1 roll of puff pastry, cut into a circle, on a tray lined with either parchment paper or a silicone mat.
- Add almond cream to top of the puff pastry and spread into an even layer, starting from the center. If including a small porcelain figure, place somewhere toward the edge of the almond cream. Leave a border of at least 2 inches between the edge of the pastry cream and the edge of the pastry.
- Cover with the second sheet of puff pastry and cut away excess (a cake ring will help maintain a uniformly round shape). Once trimmed, there should be 1 inch between the almond cream and the edge of the puff pastry.
- Whisk the second egg in a small bowl. Using a brush, apply a thin coating of egg wash to the top of the pastry.
- Rest the pastry in the freezer for 15 minutes. Meanwhile, preheat the oven to 350 F.
- Remove pastry from freezer and apply a second layer of egg wash. Use the tip of a paring knife to decorate the top of the galette.
- Place baking sheet in the oven and bake the galette for 50 minutes.
- Allow the galette to cool for at least 15 minutes before serving.
Nutrition Facts : Calories 392 calories, Carbohydrate 26 g carbohydrates, Cholesterol 110 mg cholesterol, Fat 30 g fat, Fiber 2 g fiber, Protein 8 g protein, SaturatedFat 11 g saturated fat, ServingSize 0 g, Sodium 91 mg, Sugar 13 g, TransFat 0 g
GALETTE DES ROIS
A puff pastry pie filled with frangipane, tradionally eaten on Twelfth Night, from Mary Cadogan's blog
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 6 - 8 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/fanC180/gas 6.
- Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a baking sheet and spread with the apricot jam to within 2cm of the edges.
- Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Stir in the ground almonds and cognac or dark rum.
- Spoon the mixture over the jam, spreading it evenly. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg.
- Bake for 25-30 mins until crisp and golden. Serve warm or cold.
TWELFTH NIGHT CAKE OR KING CAKE(GALETTE DES ROIS)
This is French and Western Swiss recipe served on Epiphany (January 6th) and is traditionally topped with a gold crown. The one who finds the hidden charm (or bean) in their slice gets to wear the crown!. The twelfth Night cake was born from a disagreement which matched bakers against pastry cooks in the 15th century. Each of them wanted to obtain the monopoly of the manufacture of the symbolic cake. Pastry-cooks are won. But Ce furent les pâtissiers qui l'emportèrent auprès du roi François 1er. But bakers could do something. Bakers played on the words : they invented the twelfth Night cake, which they offered to their customers the Epiphany's day. Each twelfth Night cake hides a charm. Who find the charm in his portion should offer the same twelfth Night cake (which he must pay) to other present persons. (History from http://www.prime.fr/en/history-epiphany-charms.php)
Provided by Artandkitchen
Categories Pie
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 11
Steps:
- On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.
- Repeat this step with the second block of puff pastry.
- To make the filling, combine milk, butter, sugar, vanilla and cornstarch. Add the three lightly beaten eggs and mix until well blended.
- Cook in a pot at low heat stirring continually until it thickens or prepare this in the microwave stopping from time to time to stir it (I prefer to prepare this in the microwave).
- Now take from the heat away, add grated lemon zest, rum and ground almonds.
- Stir all together well.
- To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper.
- Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg.
- Place a trinket or dried bean in the filling.
- Place the second round of pastry over the filling, pressing the edges to seal.
- Using a sharp paring knife, decorate one round with "s" cuts, like swirly spokes going from the centre to the edge of the round or make some cuts "v" shaped cuts with scissors.
- Glaze the top with lightly beaten egg.
- Chill in the refrigerator for 1 hour.
- Preheat oven to 375°F.
- Remove and bake for 30 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool.
- Decorate with the gold paper crown.
- Note: if it is your first time observing this tradition, don't forget to warn everyone about the hidden charm or bean!
GALETTE DES ROIS
The galette des rois, celebrating Epiphany, the day the Three Kings (les rois) visited the infant Jesus, is baked throughout January in France. Composed of two circles of puff pastry sandwiching a frangipani filling, each comes with a crown and always has a trinket, called a fève, or bean, baked into it. It's an invitation to gather, as much party game as pastry - if your slice has the fève, you get the crown and the right to be king or queen for the day. Happily, the galette can be made to fit your schedule. The pastry circles can be cut, covered and refrigerated ahead of time as can the almond filling (it will keep for up to 3 days). And the whole construction can be made early in the day and baked when you're ready for it. Tuck a bean or whole almond into the filling - warn your guests! - and, if there are children in the house, put them to work crafting a crown.
Provided by Dorie Greenspan
Categories pastries, dessert
Time 2h15m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Working with a mixer or by hand, beat the butter and sugar together until creamy and light. Beat in the almond flour and the salt. Mix in 1 whole egg, then the white from the second egg (reserve the yolk). Mix in the rum, if using, and the extract. Cover, and refrigerate for at least 1 hour.
- Mix the yolk with 1 teaspoon cold water; cover, and refrigerate until needed.
- Place one circle of dough on a baking sheet lined with parchment paper. Spread the filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2 inch or so. Refrigerate for at least 30 minutes.
- Heat the oven to 425. Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won't rise). With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.
- Turn the heat down to 400, and bake for 30 to 40 minutes, until the galette is puffed and deeply golden. Check after 20 minutes, and tent loosely with foil if it's browning too much or too fast. Transfer to a rack, and cool for at least 15 minutes (the galette may deflate - that's puff pastry for you). Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 35 grams, Carbohydrate 67 grams, Fat 61 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 385 milligrams, Sugar 12 grams, TransFat 0 grams
GALETTE DES ROIS
This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the Three Kings visited the Baby Jesus. As part of French tradition, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the traditional dance.
Provided by ULYBERT
Categories World Cuisine Recipes European French
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Place the almond paste into a food processor or blender 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.
- 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. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern 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 confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
- Lay a golden paper crown gently on 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 everyone about the bean or feve.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 19.7 g, Cholesterol 29 mg, Fat 15.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 4.6 g, Sodium 84.6 mg, Sugar 3.9 g
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