Galette des rois is a traditional french cake that is made for Epiphany (6 of January). It celebrates the arrival of the Three Wise Men in Bethlehem to visit baby Jesus.
It is composed of a puff pastry cake, and a small charm in china, the fève, is hidden inside. The person who finds it becomes the king or the queen of the day. It is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar but there are several other derivatives as well at modern times.
I would like to thank Vanille, a girl of my son's class that put a recipe in their class blog and I could not resist and did it! It is so easy to make actually, check it for yourselves...
Ingredients
2 ready-made disks of puff pastry
125 gr softened butter
125 gr sugar
125 gr ground almond
1 vanilla
2 eggs
1 beaten egg for the top
Procedure
Enjoy! And let me know what you think if you try it :)
Here's what was left a few hours later the same day ...
It is composed of a puff pastry cake, and a small charm in china, the fève, is hidden inside. The person who finds it becomes the king or the queen of the day. It is usually filled with frangipane, a cream made from sweet almonds, butter, eggs and sugar but there are several other derivatives as well at modern times.
I would like to thank Vanille, a girl of my son's class that put a recipe in their class blog and I could not resist and did it! It is so easy to make actually, check it for yourselves...
Ingredients
2 ready-made disks of puff pastry
125 gr softened butter
125 gr sugar
125 gr ground almond
1 vanilla
2 eggs
1 beaten egg for the top
Procedure
- Preheat the oven at 220 degrees of Celsius and fan.
- Prepare the "frangipane" cream by beating first butter with sugar to get fluffy and then add the rest and continue to beat until soften.
- Put one of the puff pastry disk on a baking sheet and lay evenly the frangipane on it leaving 2cm of the edges.
- Add the charm ("feve"). It is very important not to forget this part!!! Otherwise kids will be disappointed
- Cover with the second disk. Press the edges with a small fork to seal well.
- Using a knife, "draw" lightly patterns on the top.
- Brush the last egg on top to get a nice color.
- Bake for about 20min or until it gets crispy and a nice golden color.
Enjoy! And let me know what you think if you try it :)
Here's what was left a few hours later the same day ...