The Galette des rois is a French tradition in January, enjoyed on the day of the epiphany (January 6). It's especially exciting as inside this delicious almond flavored dessert, there is a prize! We call them "des fèves" in French, and they are small porcelain figurines that easily become a collection! They may be hard to find in countries outside of France, so you can use a walnut instead.
Here's how to enjoy the galette: the youngest person at the table goes under the table and while each piece is being cut, calls out the name of the person who will get each slice (so that it's random). When everyone is enjoying their piece, one person will find the fève in theirs and thus be crowned the King or Queen! A paper crown comes with the galette too! And French people enjoy this cake all throughout January so give it a try ;)
Les français adorent les galettes des rois et nous aussi! J'ai prepare cette recette et j'ai eu beaucoup de success. N'oubliez pas la fève! La version française de cette recette se trouve sous la version anglaise, toujours en rose. Bon appétit!
Ingredients
- 1 pack of puff pastry (You can buy puff pastry at trader joe's in the US, thought it may be seasonal and available only during the winter months)
- 75 g butter (softened) (1/3 cup)
- 3 eggs (medium)
- 75 g sugar (1/3 cup)
- 1 tablespoon flour
- 75 g almond flour (3/4 cup)
- Almond extract/essence (optional but delicious)
- Pinch of Salt
- 1 fève – or lucky charm 🧍 , or use a walnut or piece of candied fruit
Ingrédients:
- 1 packet de pâte feuilletée
- 75 g beurre - 3 œufs
- 75 g sucre
- 1 cuillère à soupe de farine
- 75 g poudre d'amande
- extrait d'amande (optionnel)
- 1 pincée de sel
- 1 fève 🧍
Directions
1. Preheat the oven to 180°C or 350°F and line a baking tray with parchment paper. Keep the puff pastry in the fridge right up until you need to use it.
2. Mix the butter, 2 eggs, sugar and flour together in a bowl and then add the almond flour, salt, and the almond extract (a few drops) if you’re using it and mix them well together. This will be your almond paste.
3. Roll out the puff pastry between two pieces of parchment paper (to make it easier to clean up!) and cut the puff pastry into two 22cm (8 inch) circles. I used a bowl as a stencil for this, see the photo above. Place one piece on the lined baking tray and the other in the fridge.
4. Spread your almond paste onto the puff pastry circle on the tray leaving about 2 cm (1 inch) clear around the edge to allow you to join it with the ”lid”. Place the fève into the almond paste and then brush the beaten third egg round the edge you left clear. Place the refrigerated puff pastry circle over the top and pinch the edges together gently so that they stick but be careful not to squeeze the filling out!
5. Make a small hole in the center of your lid to let the steam out and then lightly score the pastry with a knife creating a crisscross pattern – or a fancy leaf pattern or anything you like, it really enhances the appearance and you can let your creativity run wild! Brush more beaten egg over the top of the cake.
6. Place in the oven for 10 minutes at 180°C or 350°F and then reduce the temperature to 160°C or 325°F for 25 minutes or until the puff pastry is well risen and golden.
La version française
1. Dans un saladier, mélangez la poudre d'amandes, le sucre, le sel, les 2 œufs et le beurre mou et quelques gouttes d'extrait d'amande.
2. Abaissez votre pâte feuilletée et découpez-la en 2 ronds. Je me suis servie d'un grand bol pour m'assurer que les ronds seraient de la meme taille (comme dans la photo ci-dessus)
3. Placez un des ronds de pâte feuilletée sur la plaque, couverte de papier sulfurisée, puis placez votre pâte obtenue dessus. Cachez bien votre fève dans le mélange! Recouvrir avec la 2ème pâte feuilletée, en collant bien les bords.
4. Faire des dessins sur le couvercle et badigeonner avec le dernier œuf.
5. Enfourner pendant 10 minutes à 180°C, puis baissez la temperature du four à 160°C. Faites cuire encore 20 à 25 min et vérifier régulièrement la cuisson!
