EPIPHANY CAKE – GALETTE DES ROIS

 

 

The Epiphany, traditionally on January 6, commemorates the visit of the three Magi (Wise Men) to Baby Jesus. Melchior, Gaspar and Balthazar traveled from the east, following the bright star to find the newborn Jesus. Upon arrival, they worshipped the infant Jesus, and gave him gifts of myrrh, frankincense and gold.

Gold symbolizes that Jesus is King. Today, the tradition for King’s Day is to share a cake called Galette des rois. Make this outstanding French galette to celebrate the Epiphany!

The galette can be prepared differently depending which region it’s made.

In this cake is hidden a “feve” (small figure).  The youngest person goes under the table and decides who will have each piece. The person who finds the small figure is crowned and will have to choose his queen or king. Serve with Champagne. HAPPY KING’S DAY!

 

 

Serving 6-8

Preparation: 1 hour; baking time: 30 min.

 

2 packages frozen puff pastry, thawed (17.3 oz, 2 sheets each)

1 egg yolk + ½ tsp water

Confectioner’s sugar for dusting

1 small figure or bean

 

Almond cream:

3 1/4 oz. whole blanched almonds

3 1/4 oz. Confectioner’s sugar

3 1/4 oz.unsalted butter, softened

2 eggs

1 1/2 tbsp. sour cream

1 tbsp. dark Rum                                                                      

 

Line a baking sheet with parchment paper and set aside.

Flour a work surface (for best result, use a pastry cloth) and unfold the dough from the packages.

Place one sheet of dough on top of the other. Roll the dough into a large square. Place an inverted round tart pan in the middle of the dough, press lightly to make an impression in the dough and discard the dough around the tart pan. Repeat with the second package of puff pastry. Place the dough in the refrigerator for 10 minutes.

Combine almonds and Confectioner’s sugar in the bowl of a blender and process until the almonds are finely ground. Add the butter, eggs, sour cream and dark Rum. Combine until the mixture is smooth.

Remove the dough from the refrigerator. Prick one piece of dough with a fork. Pour the almond mixture in the center of the dough and spread it evenly with an offset spatula, leaving a 1 ½ inch border within the circle.

Place the small figure into the almond cream. Lightly brush water on dough around the almond cream. Cover with the other piece of puff pastry, lining up correctly. Press the edges firmly to seal.

Beat together the remaining egg yolk with the water and brush the top of the pastry dough, being very careful not to let any drip over the edges, as it will inhibit rising.

Using the tip of a sharp knife, make some fine incisions on top of the dough.

Place the Epiphany cake in the refrigerator 30 minutes before baking to avoid the deformation of the dough.

Bake 30 minutes. Serve warm. Sprinkle some Confectioner’s sugar on top of the galette.

Vive le roi or la reine and Bon Appétit!