06 January 2012


Today is the twelfth day after Christmas and a day to celebrate Epiphany,  the arrival of the three kings with gifts for the newborn baby.  To celebrate, why not celebrate the French way with a galette de rois (king cake)! 

A Little History
"Traditionally, the galette des rois is made to celebrate Epiphany, which falls on the 6th of January, twelve days after Christmas. The cake is eaten in celebration of the arrival of the three kings who have traveled from afar with gifts for the newborn baby. In practice, people eat this galette throughout January and, dare I say, it is a rather unreligious event for most."

"A dried bean, known as la fève, or a small porcelain figurine (most common these days) is hidden in the cake, and whoever receives the bean or figurine in his or her piece of cake, is crowned king or queen for the duration of the party. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served."

Off to try the following recipe for galette de rois...but first I must make or purchase a gold paper crown and dig out a small porcelain figurine (I'm sure I have one from a box of Red Rose tea floating around...I know you tea drinkers know what I'm referring to, I bet you have a few of those little trinkets floating around too!)

Galette des rois
King Cake Recipe

Preparation time: 20 minutes
Baking time: 30 min
  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 1 cup ground almonds
  • 2 eggs + 1 egg for painting
  • 1 tablespoon rum (optional)
  • 1 pound puff pastry (2 rounds)
  • 1 large dry bean or fève figurine
To make the frangipane, blend the butter with the sugar until well combined. Blend in the almonds thoroughly. Beat in the 2 eggs one at a time and then the rum if you are using it.
In a small bowl, beat the remaining egg.
Roll out half of the puff pastry into a round about 12 inches in diameter. Place it on a wax paper lined baking sheet. Using a pastry brush, paint the outer 1 1/2 inch circumference of the pastry with beaten egg.
Spread the frangipane in a round in the center of the pastry so that it just meets the painted on egg. Press the bean into the frangipane somewhere close to the outer edge.
Place the other puff pastry (rolled out into an equally sized round) on top of the first. Use the times of a fork to press the edges closed. Brush the top of the galette with the beaten egg.
Use a paring knife to etch a pretty pattern into the top of the galette. Traditionally this is in a cross-hatch pattern, or concentric half circles, but you can make up your own pattern if you are feeling creative. Don't cut through the pastry, just etch.
Cut a small hole in the center of the pastry to allow steam to escape. Place the galette in the refrigerator to cool for at least 30 minutes before baking. You can make it a day in advance as well - just be sure to keep it refrigerated.
Preheat the oven to 400°F. Place the refrigerated galette in the center of the oven and bake for 30 to 35 minutes or until the top is dark golden brown. Serve warm.

Makes 8 servings.

Tomorrow is tea sandwiches and sparkly blush ballet flats...hope you'll stop by.  xo, Alicia

History lesson courtesy of easy-french-food.com
Photo courtesy of catholiccuisine.blogspot.com

1 comment:

  1. we had a hoot one year when our friend in Louisiana sent us a king cake and party box fro mardi gras. it was too funny waiting to see who would get the baby. you're very good for giving this recipe a go!


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