Friday, January 08, 2016

Galette des Rois Recipe

Hi everyone! 
Today I'll be giving you the best recipe for Galette des Rois (Three Kings' Cake).
You can serve this from January 6th up until February. 
Celebrate Epiphany to the max, I say!

Here we go:

Ingredients

For the Crust:
2 sheets of puff pastry, thawed
1 egg yolk, beaten
2Tbsp sugar

For the Filling:
125g (1/2 cup + 1Tbsp) butter, softened
125g (a little less than 2/3 cup) sugar
125g (1 cup) ground almonds or almond meal
2 eggs, at room temperature
5ml (1tsp) almond extract or rum extract (I used almond)

1 fève (small porcelain piece) or whole almond

Steps:

In a large mixing bowl, cream together the butter and the sugar. Then add the eggs one at a time. Mix in the almond meal. Then lastly, add the extract. Mix together well and set aside.

With your puff pastry sheets, cut a large round out of one and a slightly smaller round from the other. To the larger round, add the filling and spread it out, leaving about a 2 inch border from the edge. 

Place your fève or whole almond on the filling and near the edge.

Place the other smaller puff pastry round on top and press the pastry gently against the filling so as to get rid of any air bubbles and also making sure you have a border. Fold the lower edge over the smaller crust and crimp together like you would a double crust pie. Poke a hole in the middle of top pastry to allow steam to escape. 

Use a knife to score a design onto the pastry being careful not to poke through the pastry. Brush with beaten egg yolk, covering the edges too.
Refrigerate 30 minutes.

In an oven preheated to 200C (395F- not adjusted for high altitude- if in the mountains add ten degrees) bake for about 20-25 mins (about 25-30 mins for high altitude).
It should be a rich golden color when it's done. Think a little darker than you normally do for cakes.
Mine ended up a little underdone and had to go back in. 
(Note: If you take it out and the puff pastry falls or in my case if you cut into it and the center is oozing...it's underdone.)

Almost time to assemble!

Our fèves from France. We used the 40s lady this year.

Ooops. Didn't seal the edges well enough and had too much filling!
That's what happens when you only use one puff pastry sheet and try to get two rounds ovals out of it.

Oops. Looks ugly right now but it sure smells heavenly.

If that happens to you, just trim the excess off.
No one'll be the wiser.
And the fève will still be in the galette.


Then, once you have your galette cooled to room temperature, serve it up!

Traditions vary. Some have the youngest member of the family go under the table and say which piece of galette should go to whom. Some just cut the galette and set it out on plates and let you choose. Some do it where the one who cuts gets whatever piece the other says.

However you choose to do it, the fun part is when you find the fève/almond. You are crowned king/queen for the day and keep the fève and everyone else in your family must obey your wishes (within reason) for the rest of the day.

Happy eating!
Bisous!

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