GALETTE DES ROIS
The galette des rois, celebrating Epiphany, the day the Three Kings (les rois) visited the infant Jesus, is baked throughout January in France. Composed of two circles of puff pastry sandwiching a frangipani filling, each comes with a crown and always has a trinket, called a fève, or bean, baked into it. It's an invitation to gather, as much party game as pastry - if your slice has the fève, you get the crown and the right to be king or queen for the day. Happily, the galette can be made to fit your schedule. The pastry circles can be cut, covered and refrigerated ahead of time as can the almond filling (it will keep for up to 3 days). And the whole construction can be made early in the day and baked when you're ready for it. Tuck a bean or whole almond into the filling - warn your guests! - and, if there are children in the house, put them to work crafting a crown.
Provided by Dorie Greenspan
Categories pastries, dessert
Time 2h15m
Yield Serves 8
Number Of Ingredients 9
Steps:
- Working with a mixer or by hand, beat the butter and sugar together until creamy and light. Beat in the almond flour and the salt. Mix in 1 whole egg, then the white from the second egg (reserve the yolk). Mix in the rum, if using, and the extract. Cover, and refrigerate for at least 1 hour.
- Mix the yolk with 1 teaspoon cold water; cover, and refrigerate until needed.
- Place one circle of dough on a baking sheet lined with parchment paper. Spread the filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2 inch or so. Refrigerate for at least 30 minutes.
- Heat the oven to 425. Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won't rise). With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.
- Turn the heat down to 400, and bake for 30 to 40 minutes, until the galette is puffed and deeply golden. Check after 20 minutes, and tent loosely with foil if it's browning too much or too fast. Transfer to a rack, and cool for at least 15 minutes (the galette may deflate - that's puff pastry for you). Serve warm or at room temperature.
Nutrition Facts : @context http, Calories 864, UnsaturatedFat 35 grams, Carbohydrate 67 grams, Fat 61 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 385 milligrams, Sugar 12 grams, TransFat 0 grams
GALETTE DES ROIS
This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the Three Kings visited the Baby Jesus. As part of French tradition, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the traditional dance.
Provided by ULYBERT
Categories World Cuisine Recipes European French
Time 50m
Yield 16
Number Of Ingredients 12
Steps:
- Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
- Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
- Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
- Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
- Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
- Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.
Nutrition Facts : Calories 228.5 calories, Carbohydrate 19.7 g, Cholesterol 29 mg, Fat 15.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 4.6 g, Sodium 84.6 mg, Sugar 3.9 g
GALETTE DES ROIS
Steps:
- For the cream filling: Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum and vanilla. Beat until smooth with a fork. Cover and chill until firm, at least 1 hour.
- For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. Lay the smaller round of chilled dough on a dampened baking sheet. Spread the chilled cream filling over, leaving a good 1-inch/2.5 cm margin all around the edge. Hide a bean somewhere in the cream. Brush the border with egg wash. Lay on the top round and press the edges well to seal. Score the edge all around with the blunt side of a knife to seal. Make a cross in the center for steam to escape and draw spirals out to the edges for decoration. Brush with egg wash all over the top, avoiding the edges, so that they'll puff up easily. Chill in the freezer until very firm, about 20 minutes.
- Preheat the oven to 450 degrees F/230 degrees C. Bake the cake until puffed up high and dark golden in color. Sprinkle with a thin coating of confectioners' sugar and blast under the broiler or melt with a blowtorch. You can also brush with melted apricot jam for a glaze.
GALETTE DES ROIS
This is from allrecipes.com. I haven't tried it yet. I can say, however, that an almond filling inside of good bread is very good indeed, having made something like that in the past.
Provided by Debbie R.
Categories Dessert
Time 50m
Yield 16 serving(s)
Number Of Ingredients 12
Steps:
- Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
- Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
- Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Using a large pie plate, cake pan or frying pan, trace an 11-inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
- Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top. Press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Make several small slits in the top to vent steam.
- Bake for 15 minutes. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Cool on a wire rack.
- Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.
Nutrition Facts : Calories 230.9, Fat 15.4, SaturatedFat 4.6, Cholesterol 32.2, Sodium 95.2, Carbohydrate 19.9, Fiber 0.7, Sugar 5.2, Protein 3.5
FRENCH GALETTE DES ROIS - FRANGIPANE
This is traditionally eaten around Epiphany in France, where you can get it in all bakeries. A small porcelaine figure (the 'fève') is placed in the frangipane and the person who gets it becomes king and wears a paper crown.
Provided by Ginger Rose
Categories Dessert
Time 30m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 9
Steps:
- For the pastry: Place butter in the freezer for half an hour.
- Shred or grate the butter into flour in the food processor until the mixture ressembles breadcrumbs. Add enough water to form a dough that leaves the bowl clean.
- Wrap the dough with cling film and chill for half an hour.
- For the filling: Combine the ground almonds, sugar and butter until smooth.
- Add two of the eggs and vanilla essence: mix until combined.
- Stir in slivered almonds.
- Preheat oven 190°C.
- To assemble, divide the dough into two equal parts.
- Roll out one part to form a 10 inch circle and place on a baking sheet.
- Spread the filling on the pastry leaving a rim, about half an inch wide, all the way around. Put in a porcelaine figure (feve) if you have one. Brush the rim with egg.
- Roll out the rest of the dough to form a 9 inch circle. Place on top of the filling.
- Pinch together the pastry at the edges, making sure that it is well sealed. Brush the top with the remaining egg. Make two or three slits in the center of the pastry.
- Bake in preheated oven for half an hour.
- Serve warm.
Nutrition Facts : Calories 721.7, Fat 52.7, SaturatedFat 26, Cholesterol 194.6, Sodium 374.2, Carbohydrate 53.1, Fiber 3.9, Sugar 20.1, Protein 12.4
GALETTE DES ROIS
A puff pastry pie filled with frangipane, tradionally eaten on Twelfth Night, from Mary Cadogan's blog
Provided by Mary Cadogan
Categories Afternoon tea, Treat
Time 45m
Yield Cuts into 6 - 8 slices
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/fanC180/gas 6.
- Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a baking sheet and spread with the apricot jam to within 2cm of the edges.
- Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Stir in the ground almonds and cognac or dark rum.
- Spoon the mixture over the jam, spreading it evenly. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg.
- Bake for 25-30 mins until crisp and golden. Serve warm or cold.
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