Galette Des Rois: A Traditional French Epiphany Cake
The Galette Des Rois, also known as the King Cake, is a popular dessert in France that is traditionally served during the celebration of the Epiphany, which marks the visit of the Three Wise Men to the baby Jesus. It is a puff pastry cake filled with almond cream, and it is also known for its hidden surprise, the fève, a small trinket or figurine hidden inside the cake.
If you want to try making this delicious and festive cake at home, here is a recipe to follow:
– 2 sheets of puff pastry
– 100g of almond powder
– 75g of sugar
– 2 eggs
– 50g of softened butter
– 1 fève or small figurine
– 1 egg yolk for the glaze
– Powdered sugar for decoration
1. Preheat your oven to 200°C (400°F).
2. Mix the almond powder, sugar, and softened butter in a bowl until well combined.
3. Add in the 2 eggs and mix until the almond cream is smooth and shiny.
4. Take one of the puff pastry sheets out of the fridge and place it on a baking sheet lined with parchment paper.
5. Spread the almond cream evenly over the puff pastry sheet, leaving a 2 cm border around the edges.
6. Place the fève somewhere in the almond cream, making sure it is hidden.
7. Cover the almond cream with the second sheet of puff pastry and press down on the edges to seal them together.
8. Beat the egg yolk and brush it over the top of the pastry.
9. Use a knife to score a pattern or design into the top of the pastry.
10. Bake the galette in the oven for 25-30 minutes, until the pastry is golden brown.
11. Let the galette cool for a few minutes before sprinkling some powdered sugar over the top.
12. Serve the galette warm and enjoy!
– Galette Des Rois is a traditional French cake served during Epiphany
– It is a puff pastry cake filled with almond cream and has a hidden trinket (fève)
– To make it, mix almond powder, sugar, butter, and eggs to make the almond cream
– Put the cream on a puff pastry sheet, add the fève, and then cover with a second sheet of pastry
– Score a pattern, brush egg yolk, and bake for 25-30 mins at 200°C
– Sprinkle powdered sugar over it and serve warm.