Galette des Rois

All throughout France , in the month of January, the feast of the three kings (who brought gifts to the baby Jesus) is celebrated with this baked Galette des Rois aptly named the Kings Cake. This is traditionally made with a bean or a small charm inside as a prize and whoever gets the slice with the bean gets to be the “King” or “Queen” for the day and every one else has to do their bidding.Sounds good so far? Regardless of your beliefs, who doesn’t want to be a king or queen for a day at least?

A little back story on the three kings or the three wise men…The three kings which features on Christmas stories and carols are named Melchor from Persia, Caspar from India and Balthazar of Arabia. They came from the East to the stable where Jesus was born, bearing gifts of Frankincense, Gold and Myrrh, guided by a shining star. Now, If I was Mary, having just delivered a baby, I would have preferred a hot blanket and a hot meal but anyway…back to the cake.

Imagine layers of golden pastry enclosing a lemon and orange flavoured frangipane filling. It’s super simple to make if you use store bought puff pastry (I do) and it’s such a sweet treat. This is very similar to Pithivier, another puff pastry delight.

What you need to make Galette des Rois

• All butter Puff Pastry- you can make puff pastry but why bother when you can buy great quality at a reasonable price. When available, I use Careme Brand puff pastry.
• Pantry Staples – Almond Meal,Eggs, Butter and Caster Sugar, finely grated zest of 1 lemon and 1 orange
• Almond Extract – Nice if you have it, don’t fret if you don’t it will still be good.

How to make Galette des Rois

• Make the almond filling and set aside in the fridge.
• Use a round template to cut up a circle of puff pastry about 23cm diameter. Make sure the pastry is well chilled so it’s easier to handle. Place in a baking paper lined baking sheet.
• Place the almond filling on top of the puff pastry circle leaving a 2 cm border all around the circle. Place a whole almond (the prize) somewhere in the filling if using. Brush all around the border with water.
  
• Cut another circle of puff pastry using the same template and place this on top of the filling.
• Press down all around the circle and use a tip of a finger to flute the edges. Make sure all the filling is contained inside the two pieces of pastry. Use a small sharp knife to make decorative designs on the top.
• Use a pastry brush to glaze the top with beaten egg yolk. Set aside to firm up in the fridge for 30 minutes.
• Bake in a preheated 180°C for 60 minutes or until puffed and golden.