La Galette des rois

January, the start of a new year but also the start of the dieting craze, at least here in England. This week I have been bombarded with emails about veganuary, dry January and everything diet related. In France, although the festivities are long gone, there is still a bit of celebration going on. No dry January for sure.

At this time of year the boulangeries will be filled with “la galette des rois”, literally the cake of the kings, to celebrate the Epiphanie. Except that we don’t just eat it on 6th January, but the whole month. There are two types of galettes des rois, in the North it is made with frangipane whereas in the South the traditional galette is presented as a crown or wreath made of a sweet brioche dough and often decorated with glacés fruits. Both of them are delicious, but my favourite galette des rois remains the one with frangipane.

Inside the galette, the baker will place a little figurine or broad bean called “fève”. The person who finds it becomes King or Queen. That’s why the boulangeries will supply you with a crown. I remember, during my time in Paris, my daughters were still little, so I used to ask for two crowns, to avoid the cries.

la galette des rois

This is the recipe I would like to share with you today. It is such an easy one to make as well.

Ingredients:

  • two rolls of puff pastry
  • 2 eggs
  • 120 g sugar (any type of sugar will work)
  • 120 g ground almonds
  • 120 g unsalted butter (soft)
  • 2 tbs of rum
  • icing sugar
  • 1 egg yolk
  • A baking tray big enough to take a 9″ galette des rois

First, make the frangipane, in a bowl mix the eggs, the ground almonds, the rum, the sugar and the butter all together until the mixture becomes creamy, put this mixture 15 minutes in your freezer to firm up. In the meantime, set your oven to 180° C.  Line a tray with baking paper. Draw a 9″ circle using the bottom of a 9″ loose tin, and a 10″ one using the same method.

galette des rois   galette des rois   galette des rois

Take your frangipane out of the freezer and spread it on top of your 9″ circle of puff pastry, brush the edges of your pastry with egg yolks. Cover your frangipane with the 10″ circle of puff pastry and press down the edges with your fingers, the yolk will act as a glue and seal your galette. With a knife you can draw some pretty patterns on top of your galette, be brave and imaginative. Then brush the top of the galette with egg yolks, dust with icing sugar and place it in the oven for 30 minutes until the top is golden brown.

Et voilà!

Enjoy with a glass of cider. I remember having mine with a delicious cider from Normandie, these were the days!

Bon appétit!

Corinne