As you all know, a few days after New Year's Day comes Epiphany, a Christian feast celebrating the Messiah's arrival and incarnation in the world, and his receiving the visit and homage of the Magi. It takes place on January 6th, but in countries where Epiphany is not a public holiday, it can be celebrated on the first Sunday after January 1st, in order to enjoy a delicious King Cake.
On this day, we share the famous Galette des Rois ( King Cake), which contains a bean that makes whoever finds it in their slice "king." And that's the recipe I'm sharing with you today. With frangipane, apple compote, or simply almond cream, all variations are possible. My favorite is the almond cream version, not to be confused with frangipane (a mixture of almond cream and pastry cream).
Here is the recipe!
Ingredients (for a 6-part galette)
- 2 puff pastry sheets (homemade or store bought)
- 125g sugar
- 150g ground almonds
- 60g of soft butter
- 3 eggs (2 whole + one yolk)
- 1 gousse de vanille
- 2 cases of rum (optional)
- 1 bean
Preparation of the Galette des Rois
- Preheat oven to 180 ° C
- Work the soft butter and sugar until you get a frothy texture.
Scrape the seeds from the vanilla pod and add them to the mixture with the ground almonds. - Add the two whole eggs and the rum. If you don't like rum, you can put orange blossom or any other flavoring instead.
Assembly of the Galette des Rois
- Spread a first puff pastry in a mold or directly on the plate of your oven, keeping the sheet of parchment paper.
- Place the almond cream in the center up to 2 or 3 cms from the edge and place the bean. Preferably towards the outside of the pancake.
- Cover with the second pastry, seal the edges with water and fold them over so that the cream does not come out during cooking.
- Draw a pretty design on the top (rosette, ear, crown, diagonals…), using the tip of a knife.
- Glaze the top of the galette with a mixture of egg yolk and water.
- Bake for 30 to 40 min thermostat 6/7.
Bon appetit foodies! and Happy Epiphany!
Watch the cooking carefully, the dough must be golden on top but also on the bottom. I love the Galette des Rois, in all its variants.
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