Epiphany Treats: Mastering the Traditional Galette des Rois Recipe from France

Get ready to be introduced to a heartwarming French tradition: the Galette des Rois. Wondering why the French devour over 30 million of these in just January? We’re about to dive into the story behind this beloved pastry, and by the end, you’ll have a recipe in hand to delight your friends and family.

Galette des Rois: A Glimpse into the Tradition

The Galette des Rois, directly translating to “King’s Cake”, is more than just a dessert in France. Every year, on January 6th, it takes center stage in French homes in celebration of the Epiphany.

But the story doesn’t start in France—it goes way back to the Roman times. Romans marked the festival of Saturnalia in honor of the god Saturn and the Sun. A defining ritual? Embedding a trinket (fève) in a round, sun-like cake. The lucky recipient of the slice with the fève would be crowned the feast’s king.

While there are myriad versions of this cake—from the brioche crown to those with candied fruit—the one filled with frangipane reigns supreme in popularity.

Without further ado, let's embark on the baking journey!

 

Ingredients:

• Pastry:

750g ready-made all-butter puff pastry block.

• Filling:

• 140g ground almonds
• 100g icing sugar
• 1 tsp vanilla extract
• 3 large eggs
• 100g unsalted butter (softened)
• 1 fève

Method:

1. Prepare a baking tray lined with parchment paper.
2. On a lightly floured surface, roll out half of the pastry to about 25cm in diameter. Gently prick with a fork and set aside, covered with cling film.
3. Repeat with the remaining pastry.
4. In a mixing bowl, combine the ground almonds, sugar, two eggs, softened butter, and vanilla. Beat until you achieve a pale, fluffy consistency.
5. Transfer the almond mixture onto one of the pastry circles, ensuring a 2cm border. Sneak in the fève somewhere!
6. Dampen the pastry edges with water and top it with the second pastry circle, pressing the edges to seal.
7. Whisk the third egg with its yolk in a small bowl.
8. Brush this egg wash over the pastry, then refrigerate for 30 minutes.
9. Make light decorative marks on the pastry using a knife.
10. Preheat the oven to 200°C.
11. Bake for 25-30 minutes, or until your galette emerges golden and crisp.

 

Bon Appetit! 

Lotange