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lundi 7 janvier 2013

Galette des rois (Kings Cake) in English!!

Yup it's that time of the year, and for our foreign readers, I thought you may want to know about our savory tradition called La galette des rois (literally "the flat pastry cake of the Kings"). It is generally prepared for the Epiphany or in France, the first Sunday of January (unless this one falls on the 1st of January)

Tradition holds that the cake is “to draw the kings” to the Epiphany. A figurine, la fève, which can represent anything from a car to a cartoon character, is hidden in the cake and the person who finds the trinket in their slice becomes king or queen for the day, and must chose his/her partner. Originally, la fève was literally a broad bean (fève), but it was replaced in 1870 by a variety of figurines out of porcelain. [...] A paper crown is included with the cake to crown the "king" who finds the fève in their piece of cake. To ensure a random distribution of the cake shares, it is traditional for the youngest person to place themselves under the table and name the recipient of the share which is indicated by the person in charge of the service.
(source Wikipedia)

-2 puff pastry (preferable already rolled, round)
-125g ground almonds
-125g unsalted butter, softened
-125g white sugar
-2 eggs + 1 yolks (to brush the crush)
-1 tbs dark rum
-1 trinket (preferably ceramic... it will be cooked!) or dry-kidney bean
-1 paper crown (try to keep one from the Christmas crackers!)

Preheat the oven to 220°C (425°F),
Prepare the filling (called Frangipane in French): mix together the butter and sugar, until well combined and creamy. Add the ground almonds, the 2 eggs and the rum, beating well after each addition.
Unroll one puff pastry in a pie dish (leaving the cooking sheet, or adding one if none). Pour in the almond mixture (depending on your pie mould, it should stop about 5/8' from top).
Hide the trinket in the mixture.
Cover with the second puff pastry and crimp at the edge to seal (and decorating) with a fork. Fold back on pie, and press again.
Brush the top with yolk and gently score with criss-crosses.
Make tiny holes in the crust to avoid it from rising too much.
Bake for 40 minutes or until risen and golden brown.

Enjoy and...

Vive le Roi & la Reine!

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