Thursday, January 15, 2015

Redux: Galette des Rois by Mary

Feves from Mary's collection 

Note from B:  This was originally posted 8 Jan 2013 but I thought it would be fun to re-post it since we celebrating all things French.  Thanks, Mary!

During the month of January, bakeries and boulangeries in France make the galette des rois in honor of the Epiphany or Feast of the Magi.

These cakes are often called “kings cakes” and are made of homemade, almond cream filling in between two, delicate, buttery layers of puff pastry.

In France, it’s customary to place a “feve” or ceramic religious figure into the filling. Whoever is served the piece with the feve is the king or queen for the evening.

Galette Des Rois

In addition to religious figurines, feves can be little cups and saucers and teapots, and they also can depict figures from history, characters from television, sports figures, etc.

The feves become highly collectible and are, in addition to the delicious taste of the almond cream filling, another reason why many galettes are purchased all during the month!

If you’d like to make your own galette des rois, here is a simple recipe….


Galette Des Rois
(also known as Kings Cake)

For the almond cream filling:
· ½ cup whole almonds finely- ground
· ½ cup sugar
· ½ stick unsalted butter at room temperature
· 1 T. all purpose flour
· 1 t. vanilla extract
· 1 egg at room temperature
For the cake:
· 1 17-ounce package of thawed puff pastry sheets (there will be 2 sheets inside)
· 1 egg at room temperature

Combine the first six ingredients until a smooth, creamy paste is formed. Refrigerate this for 30 minutes.

Roll out the sheets of pastry and cut out two 10-inch circles from them on a baking sheet.

Spoon the chilled almond cream onto one of the pastry circles and spread the cream to within 1 ½ inches of the border edge.

If desired, now hide a fava bean or feve ( can use 2 or 3!) in the almond cream.

Use a second egg with a little water to make an egg wash and lightly brush the pastry border.

Then top with the second pastry round. Crimp or press the pastry edges to seal the cake.

Brush the entire top of the galette with the egg wash. If you want, use a sharp knife to make a decorative pattern in the top layer of the pastry, without cutting through to the filling.

Bake the cake in a preheated 425 degree oven for 15 minutes or until the cake is puffed and deep golden on top.

Remove the baking sheet from the oven and transfer the galette to a wire rack to cool for about 15 minutes. The galette should be served warm.

Remember about the fava bean/feve so no one consumes it. Whoever gets the piece with the feve is the king or queen.

For decorative purposes, you can put a paper crown on top of the galette.

It serves about 8-10 people.


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