Galette Des Rois With Frangipane Food

GALETTE DES ROIS WITH FRANGIPANE

Steps:

• In a medium bowl or jug, whisk together the egg yolk, 2 tablespoons of the milk, cornflour (cornstarch), icing sugar, and vanilla.
• Place the rest of the milk into a medium saucepan and heat until it is just about to come to the boil, but do not let it boil.
• Slowly add the warm milk to the other ingredients, whisking quickly as you do.
• Pour the mixture back into the saucepan, return the saucepan to the heat, and continue whisking slowly until the mixture starts to thicken.
• Once the custard has thickened, take the saucepan off the heat, and whisk in the butter.
• Pour the custard onto a plate and and cover with clingfilm, with the clingfilm directly touching the custard to prevent a skin from forming. Leave to cool completely.
• Using a stand mixer, beat all of the ingredients together until you have a thick paste.
• Once the crème pâtissière has completely cooled, mix it together with the almond cream. This forms the frangipane filling.
• Place a sheet of puff pastry onto a large sheet of baking paper.
• Using a plate or a cake tin as a guide, cut the puff pastry into a large circle, about 23-26 cm in diameter.
• Gently prick the puff pastry with a fork, but leave a good 2cm (1 inch) border.
• Spread the frangipane filling over the puff pastry, but within the border.
• Hide the fève in the frangipane filling towards the edge (it is better hidden towards the edge than towards the centre).
• Brush the border with some egg wash.
• Cut a second sheet of puff pastry to the same size as the base.
• Carefully cover the frangipane with the second sheet of puff pastry. You may need to stretch it a little as you press the edges together.
• Seal the edges however you like - the easiest way is to simply press down with the tines of a fork. I like to use a small paring knife to make small incisions every 2cm (1 inch).
• Place the galette into the fridge for about 30 minutes to chill.
• Preheat the oven to 180°C (350°F), and place a metal baking tray in the oven.
• Brush the top of the galette with some egg wash.
• If you like, you can create a decorative pattern on top of the galette by using a sharp knife to score the pastry (but make sure you do not cut into the pastry the whole way).
• Place the galette on a sheet of baking paper and onto the hot metal baking tray.
• Bake for about 35 minutes, or until it is golden and crisp.
• Serve the Galette des Rois at room temperature.
• Whoever finds the fève in their slice of Galette des Rois is crowned King or Queen!

GALETTE DES ROIS

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.

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

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.