Galette Des Rois King Cake Recipes

GALETTE DES ROIS (KING CAKE)

Steps:

• In a medium bowl, or in the bowl of a stand mixer, combine the almond flour, sugar, salt, and orange zest.
• Incorporate butter until the mixture is creamy.
• Add eggs one at a time mixing well.
• Add rum and almond extract. (the mixture may not look completely smooth, which is normal)
• Cover and place in the refrigerator to chill.
• Drain cheese overnight in a strainer over a bowl.
• The strainer should not touch the bottom of the bowl.
• Place a layer of plastic wrap over the cheese and a plate on top of the plastic wrap to act as a weight.
• Remove from refrigerator discard liquid.
• In a small heavy-bottomed saucepan over low heat, heat the sugar and 2 tablespoons of the water until amber approx. 20-25 minutes.
• Add the apples or other fruit and stir to combine. Continue to cook over low heat, stirring occasionally to prevent burning.
• Once the fruit begins to soften (time will depend on the type of fruit) add the remaining 2 tablespoons water and salt. Cook until tender, and fruit retains a chunky consistency.
• Set aside to cool.
• This filling may be made up to 3 days in advance and kept in an airtight container in the refrigerator.
• Line a baking sheet with parchment paper.
• On a lightly floured surface, roll one piece of puff pastry larger than 9 1/2-inches round.
• Using a pot lid, plate, or bottom of springform pan as a template, trim the dough into a neat circle.
• Place the dough on the baking sheet.
• Cover it with a sheet of parchment paper or plastic film, then roll the other piece of dough into a circle, trim it, and lay it on top.
• Chill the dough for thirty minutes.
• Remove the dough and almond filling from the refrigerator.
• Spoon filling into the centre of the dough and working outwards to the edges leaving approx. one inch exposed border. Place the whole almond or piece of fruit (la fève) somewhere in the almond filling, if you wish.
• Brush with egg wash mixture around the exposed perimeter of the dough then place the other circle of dough on top of the galette and press down to seal the edges and flute using the tip of a spoon like a pie crust or if you prefer you may leave open although filling will spread during cooking to the ends.
• Return to refrigerator and cool for 30 minutes.
• Preheat the oven to 375ºF.
• Use remaining egg wash and brush evenly over the top - avoid getting the glaze on the sides, which will inhibit the pastry from rising at the edges.
• Use a paring knife or fork to poke holes in the top to allow steam to escape during baking.
• Bake for 30 minutes.
• Slide galette off the baking sheet and onto a cooling rack.
• Galette will deflate as it cools don't panic this is normal.
• Serve warm or at room temperature sprinkled with a little powdered sugar if preferred.

GALETTE DES ROIS

Steps:

• To make the almond filling, in a medium bowl, or in the bowl of a stand mixer, combine the almond flour, sugar, salt, and orange zest. Mash in the butter until it's completely incorporated. Stir in the eggs one at a time, along with the rum and almond extract. (The mixture may not look completely smooth, which is normal.) Cover and chill.
• Line a baking sheet with parchment paper. On lightly floured surface, roll one piece of puff pastry into a circle about 9 1/2-inches (23cm) round. Using a pot lid, plate, or bottom of springform pan as a template, trim the dough into neat circle. Place the dough on the baking sheet.
• Cover it with a sheet of parchment paper or plastic film, then roll the other piece of dough into a circle, trim it, and lay it on top. Chill the dough for thirty minutes.
• Remove the dough and almond filling from the refrigerator. Slide the second circle of dough and parchment or plastic from pan so that there is only one circle of dough on the parchment lined baking sheet. Spread the almond filling over the center of the dough, leaving a 1-inch (3cm) exposed border. Place an almond or piece of candied fruit to act as the fève (prize) somewhere in the almond filling, if you wish.
• Brush water generously around the exposed perimeter of the dough then place the other circle of dough on top of the galette and press down to seal the edges very well. (At this point, you may wish to chill the galette since it'll be a bit easier to finish and decorate, although it's not necessary. It can be refrigerated overnight at this point, if you wish.)
• To bake the galette, preheat the oven to 375ºF (180ºC.) Flute the sides of the dough (as shown in the photo) and use a paring knife to create a design on top. Stir together the egg yolk with the milk and brush it evenly over the top - avoid getting the glaze on the sides, which will inhibit the pastry from rising at the edges. Use a paring knife to poke 5 holes in the top, to allow steam escape while baking.
• Bake for 30 minutes, or until the galette is browned on top and up the sides. (During baking, if the galette puffs up too dramatically in the oven, you may want to poke it once or twice again with a paring knife to release the steam.) Remove from the oven and slide the galette off the baking sheet and onto a cooling rack. The galette will deflate as it cools, which is normal. Serve warm or at room temperature.

GALETTE DES ROIS (FRENCH KING CAKE) RECIPE

Steps:

• In a bowl, whisk the softened butter with sugar until smooth.
• Add 1 egg to the butter and sugar mixture; mix again until smooth.
• Add the almond meal, and mix once more until you have a cohesive filing. Add vanilla and/or rum if using and stir until fully incorporated. Store almond cream in the refrigerator until ready to use.
• Place 1 roll of puff pastry, cut into a circle, on a tray lined with either parchment paper or a silicone mat.
• Add almond cream to top of the puff pastry and spread into an even layer, starting from the center. If including a small porcelain figure, place somewhere toward the edge of the almond cream. Leave a border of at least 2 inches between the edge of the pastry cream and the edge of the pastry.
• Cover with the second sheet of puff pastry and cut away excess (a cake ring will help maintain a uniformly round shape). Once trimmed, there should be 1 inch between the almond cream and the edge of the puff pastry.
• Whisk the second egg in a small bowl. Using a brush, apply a thin coating of egg wash to the top of the pastry.
• Rest the pastry in the freezer for 15 minutes. Meanwhile, preheat the oven to 350 F.
• Remove pastry from freezer and apply a second layer of egg wash. Use the tip of a paring knife to decorate the top of the galette.
• Place baking sheet in the oven and bake the galette for 50 minutes.
• Allow the galette to cool for at least 15 minutes before serving.

GALETTE DES ROIS-KING CAKE

Steps:

• Preheat oven to 450 degrees. With an electric beater, mix all the ingredients for the frangipane cream just until blended. On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash (beaten egg yolk). Spread half of the frangipane cream on the center and place the second circle on top matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling. If making 2 galettes use remaining cream and follow the same method for preparation.
• Decorate the galette with a fork, press edges together all around-no pricking. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. Brush the surface with egg wash being careful no to get any on the sides.
• Bake the galette in the center of a preheated 450 degree oven for 15 minutes then 350 degrees for 30 minutes. For the last 5 minutes, sprinkle with powdered sugar and bake until golden brown. Serve warm with gold paper crown on top.
• For the tradition of Epiphany in the privacy of your kitchen cut the galette in as many parts as people in the party. In one of them, insert a little ceramic toy (big enough to prevent swallowing). In the old days, they used a dried fava bean, so to this day it is still called "la feve." Everyone picks 1 piece of galette the one who discovers the toy is made the king of the day and wears the crown. He picks a queen by putting the toy in her glass and everyone raises his or her glass and applauds. Same process in reverse if a lady finds the toy. Tradition says that the next party should be at the king's expense.

TWELFTH NIGHT CAKE OR KING CAKE(GALETTE DES ROIS)

Steps:

• On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.
• Repeat this step with the second block of puff pastry.
• To make the filling, combine milk, butter, sugar, vanilla and cornstarch. Add the three lightly beaten eggs and mix until well blended.
• Cook in a pot at low heat stirring continually until it thickens or prepare this in the microwave stopping from time to time to stir it (I prefer to prepare this in the microwave).
• Now take from the heat away, add grated lemon zest, rum and ground almonds.
• Stir all together well.
• To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper.
• Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg.
• Place a trinket or dried bean in the filling.
• Place the second round of pastry over the filling, pressing the edges to seal.
• Using a sharp paring knife, decorate one round with "s" cuts, like swirly spokes going from the centre to the edge of the round or make some cuts "v" shaped cuts with scissors.
• Glaze the top with lightly beaten egg.
• Chill in the refrigerator for 1 hour.
• Preheat oven to 375°F.
• Remove and bake for 30 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool.
• Decorate with the gold paper crown.
• Note: if it is your first time observing this tradition, don't forget to warn everyone about the hidden charm or bean!

GALETTE DES ROIS

Steps:

• Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
• Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
• Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
• Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
• Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
• Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.