The Galette des Rois is a French cake that is shared on January 6 to celebrate the Epiphany. A galette des rois is a puff pastry cake that is often filled with frangipane (a filling made from almonds). A miniature porcelain figure or a bean, called “fève”, is then hidden in it. Anyone who finds this in their piece of cake will be crowned king or queen for the night. The French love their culinary traditions and the Galette des Rois, which they enjoy every year on January 6th for the Feast of the Epiphany – when the three kings (supposedly) came to give gifts to the baby Jesus. The tradition of eating this cake goes back to the 14th century. There is an ancient protocol that needs to be followed, and all of this has to do with the little figure or bean that bakers bake into the cake. First of all, the youngest child has to hide under the table and tell the person who cuts the cake who should get which piece of cake. If you find the figure or bean in your piece, you can wear the crown that comes with the cake and then name your king or queen.
French Three-King’s Cake with almond cream filling
2 rolls of pure butter puff pastry
1 egg yolk for gilding
for the pastry cream
1 egg yolk
30 g sugar
20 g cornstarch
130 ml milk
1 vanilla pod
for the almond cream
130 g ground almonds
100 g soft butter
70 g icing sugar
1-2 tbsp of Cointreau /rum/chestnut puree (optional)
For the pastry cream. Bring the milk with 15 g of sugar to a boil and split and scrape the vanilla into it. Whisk the yolk for 2 minutes with the rest of the sugar. Add the starch, whisk for a minute. Whisk the hot milk over the mixture, pour it back into the pan and thicken for 2 minutes over low heat without stopping to stirr.
For the almond cream. Mix the softened butter with the icing sugar, add the egg and the almonds, whip until it becomes a light cream.
For the frangipane, incorporate the pastry cream into the almond cream by whipping with a whisk to obtain a homogeneous mixture.
Unroll a disc of puff pastry on a baking sheet. Garnish with frangipane leaving a free edge of 2 cm. Brush the edge with a little egg yolk. Place the bean into the frangipane, then cover everything with the second disc of puff pastry. Seal the edges together.
Brush the cake with egg yolk, diluted in a tablespoon of water. Leave for 1 hour in the fridge. Heat the oven to 180 ° C. Bake it for 40 to 45 minutes. Eat lukewarm!
Leave the cake to rest for at least 1 hour in the refrigerator before baking, the puff pastry will rise better.
Your cake will be as shiny as that of the baker if you brush it when fresh out of the oven with a syrup half water half sugar just brought to a boil.
Flavor the almond cream with one to two teaspoons of Cointreau, rum or orange blossom water. Or add a tablespoon of chestnut cream and even some broken chestnuts to your cream.
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