“La Galette des Rois” A Traditional French Cake Recipe

 

Image source: https://blog.elle.fr/ras-la-toque/tag/galette-des-rois/

“La Galette des Rois” Recipe

 

“La Galette des Rois” is a traditional and extremely popular sweet cake eaten almost everywhere in France around the Epiphany Day (January 6th), the day when the Three Kings visited Baby Jesus. This cake is so good that everybody enjoys it, whatever their religion! As part of the tradition, a small china fève (favor) is hidden in the cake. The person who finds the fève in his or her slice becomes king or queen for the day and wears a paper crown. They can also choose someone to be his or her king or queen for the day. Usually the younger person of the party goes under the table and decides who gets each slice of the cake they point to.

Recipe:

Preparation: 30 minutes

Baking: 20/25 minutes

 

Ingredients for 6 people

Preparation: 30 minutes

Baking: 20-25 minutes

2 sheets of puff pastry dough

3 eggs

100 g or 1 ¼ cup of finely ground almond flour

100 g or 1 cup of powdered sugar

80 g or 1/2 cup of soft butter

1 tablespoon rum

30 g or 2 tablespoons granulated sugar

10 g or 3 teaspoons maïzena (cornstarch)

10 cl milk Vanilla Almond extract (optional)

1 china fève (or bean)

1 paper crown

 

Preparation Preheat the oven to 350 degrees.

 

For the Vanilla Custard: On a pan over the stove, mix with a whip the milk, vanilla, cornstarch and half of the granulated sugar until boiling. Beat one egg yolk with the remaining sugar and add to the pan. Never stop turning the cream, then remove from heat when boiling and save in a bowl placed on ice cubes.

For the the Almond cream:  In a large bowl, mix the butter with the powdered sugar, almond flour, rum and 2 eggs.

Add a drop of almond extract (optional).

Add the vanilla custard to the almond cream.

 

Cut 2 discs on the dough sheets. Place one disc on parchment paper, then mound the cream from the center of the disk leaving 1 inch margin all around.

Then press the feve or bean down into the filling.

Slightly wet the edges of the discs with milk. Put the second disk of dough on top of the first one, and press the edges so they stick well together.

Beat one egg yolk with a tablespoon of water and lightly brush onto the top of the galette.

 

Use a knife to draw some patterns on the dough (time to use your imagination or creative talent!) and then prick several small slits in the top to vent steam while baking.

 

Put the galette in the oven for 15 minutes then lower the temperature to 325 degrees and leave it another 15 minutes or until golden brown.

Serve warm with a glass of champagne or cider.

 

About the Author: Claire Cannesson

 

Claire was born and raised in Paris, France and grew up in an artistic home with frequent visits to art exhibits and cultural events throughout Europe. Art, culture and design made a serious impression on Claire from a very young age. After graduating from a top French Business School, which led to various marketing and communication positions, she worked for an architecture and landscaping firm in Lyon. This experience strengthened her passion for green, efficient, beautiful design and interiors.

Claire moved to Southern California in 2009, where she now resides, and began to pursue design in a formal fashion and started her own studio: CC interior design. When she is not designing Claire loves to bake. To contact her: claire@cc-interiors.com or visit www.cc-interiors.com

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