Galette des rois

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Culture & Tradition

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Each year, on the 12th Day of Christmas – 6th January, the whole of France goes gaga for a cake called Galette des Rois. It’s a tradition which celebrates the Epiphany and it refers to the three kings who followed the star to Bethlehem. The golden flaky pastry cake is filled with almond paste and topped with a gold crown. Inside a lucky charm known as the fève is hidden. Whoever finds it is crowned king for a day. Often, the youngest person at the meal sits under the table and calls out the names of those seated and slices of cake are served accordingly. That way whoever gets the ‘fève’ is completely randomly chosen!

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75g butter (softened) (1/3 cup, 2.5 oz)
2 eggs (medium)
75g caster sugar (1/3 cup, 2.5 oz)
1 tablespoon plain flour 75g ground almonds (1/3 cup, 2.5 oz)
2 packets of ready rolled puff pastry
1 tablespoon rum (optional)
Almond extract/essence (optional)
Pinch of Salt
1 fève – or lucky charm, or use a small piece of chocolate

ingredients

Method

Preheat the oven to 180°C/Gas Mark 4/350°F and line a baking tray with grease proof paper.

Keep the puff pastry in the fridge right up until you need to use it.

1. Mix the butter, egg, sugar and flour together in a bowl and then add the ground almonds, salt, almond extract (a few drops) and the rum if you’re using it and mix them all well together.

2. Roll out one sheet of puff pastry and cut into a large circle. Do the same with the other and reserve for later.

3. Spread the almond paste onto one of the puff pastry circle on the tray leaving about 2 cm (inch) clear around the edge to allow you to join the ”lid”. Put the fève (or chocolate piece) into the almond paste and then brush the beaten third egg round the edge you left clear and place the other sheet of puff pastry over the top. Pinch the edges together gently so that they stick but be careful not to squidge the filling out! Brush more beaten egg over the top of the cake, make a small hole to let the steam out and then lightly score the pastry with a knife creating a criss cross pattern – or a fancy leaf pattern or anything you like, it really enhances the appearance and you can let your creativity run wild!

4. Place in the oven for 10 minutes and then reduce the temperature to 160°C/Gas Mark 3/325°F for 25 minutes or until the puff pastry is well risen and golden. Place a paper crown on top and eat when cold.

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Alternatively

If for any reason you can't follow this recipe you could bake cupcakes and hyde a piece of chocolate in one of them. The person who gets the hidden chocolate piece is crowned King/Queen for the day

Let's get crafting!

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une couronne

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To finish

Une petite chanson!

C'est fini!

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Galette des rois

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