Friday, January 4, 2013

Galette des Rois


Happy New Year! May 2013 be healthy and kind... and yummy, of course!
I love how, for the French (and many other countries), the holiday season is not over until Epiphany on January 6.

Epiphany is celebrated in many different ways around the world. There are different customs even within France. In the south, the traditional cake is a brioche with candied fruits (similar to the Spanish roscon de reyes) called a royaume. In most other regions, we bake a galette, which is flaky puff pastry filled with frangipane, a sweet filling made of ground almonds, butter, eggs and sugar. All Epiphany cakes do share a similar feature though: they hold a trinket, usually a porcelain figurine or fève. If you get the slice with the trinket (try not to break a tooth on it!), you become king (or queen) for the day and get to wear a paper crown. If you buy your galette from the bakery, they provide one, but otherwise, it's a fun craft to do with your kids.

So why not start a new, fun and tasty tradition this year on January 6?

Makes 1 galette, 8 to 10 slices
  • 1 lb. puff pastry, homemade or store-bought   = 450 g de pâte feuilletée
  • 1 cup almond meal = 100 g de poudre d'amandes
  • 5 tablespoons butter, softened = 70 g de beurre, ramolli
  • ½ cup sugar = 100 g de sucre
  • 3 large egg yolks, divided = 3 jaunes d'oeufs
  • 1 teaspoon vanilla extract = 1 cuillère à café d'extrait de vanille
  • 2 medium apples or ripe pears, thinly sliced = 2 pommes ou poires bien mures, coupées en tranches fines
  • ⅓ cup chocolate chips or chunks = 50 g de pépites ou morceaux de chocolats

Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper.
Divide the puff pastry in half, and roll each piece out into a large circle. Using a template (a plate works well), cut one 10" circle from each piece.

Make the frangipane filling by beating the almond meal, butter and sugar until creamy. Add two egg yolks and vanilla, and continue beating until well blended.
Spread the filling over one of the circles, leaving a 1" rim around the edge of the pastry. Place the trinket towards the edge (so you minimize the chances of cutting into it when you slice the galette) and top with apple/pear slices and chocolate if using. Brush a little water around the edges. Gently place the second circle of puff pastry on top. Press and crimp the rim with a fork to seal the galette.
Mix the last egg yolk and 1 tablespoon of water together. Brush this glaze over the top of the galette and trace a pretty pattern on the surface (softly, with a knife).
Bake the galette for about 30 minutes until it is beautifully golden. Remove it from the oven, and cool before serving. Enjoy!


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