Twelfth Night Cake Or King Cakegalette Des Rois Recipes

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GALETTE DES ROIS



Galette des rois image

A flaky puff pastry French king cake with almond filling.

Provided by Amanda

Categories     Dessert

Time 1h30m

Number Of Ingredients 11

1 cup almond flour
1/2 cup granulated sugar
1/8 teaspoon salt
zest of half an orange
7 tablespoons unsalted butter (softened)
2 large eggs (at room temperature)
1/8 teaspoon almond extract
2 sheets of all-butter puff pastry (chilled)
a whole almond or candied fruit for the fève
1 egg yolk
1 teaspoon milk

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 and almond extract. The mixture will look a little lumpy, and that's okay. Cover and chill filling in the freezer.
  • Line a baking sheet with parchment paper. On lightly floured surface, roll one piece of puff pastry into a circle about ten inches in diameter.
  • 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 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. Flute the sides of the dough and use a paring knife to create a design on top. For the chevron look, make four shallow cuts across the top of the galette, about two inches apart. Make diagonal cuts in each of the strips, alternating the direction for each strip.
  • Beat together the egg yolk with the milk and brush it evenly over just the top - glaze on the sides will prevent 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.

TWELFTH NIGHT CAKE OR KING CAKE(GALETTE DES ROIS)



Twelfth Night Cake or King Cake(Galette Des Rois) image

This is French and Western Swiss recipe served on Epiphany (January 6th) and is traditionally topped with a gold crown. The one who finds the hidden charm (or bean) in their slice gets to wear the crown!. The twelfth Night cake was born from a disagreement which matched bakers against pastry cooks in the 15th century. Each of them wanted to obtain the monopoly of the manufacture of the symbolic cake. Pastry-cooks are won. But Ce furent les pâtissiers qui l'emportèrent auprès du roi François 1er. But bakers could do something. Bakers played on the words : they invented the twelfth Night cake, which they offered to their customers the Epiphany's day. Each twelfth Night cake hides a charm. Who find the charm in his portion should offer the same twelfth Night cake (which he must pay) to other present persons. (History from http://www.prime.fr/en/history-epiphany-charms.php)

Provided by Artandkitchen

Categories     Pie

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 11

250 -350 g frozen puff pastry, thawed (two blocks)
150 ml milk
1/2 tablespoon vanilla
1 tablespoon cornstarch
50 g butter
2 large eggs, lightly beaten
100 g granulated sugar
150 g blanched almonds (ground)
1 tablespoon rum
1 lemon (grated lemon zest of)
1 egg, lightly beaten (for the glaze)

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!

THREE KINGS' CAKE



Three Kings' Cake image

To mark the occasion, Le Cordon Bleu Master Chefs have created this Three Kings' Cake which follows the traditional version served in Northern France. A bean, or "fève" is hidden in the cake and the person whose portion contains the bean is crowned king or queen for the festivities. The cake differs from one region to the next, with different countries taking slightly different approaches, but Parisians know it as a flat, round puff pastry cake filled with a thin layer of almond cream.

Provided by Le Cordon Bleu Master Chefs have created this Three Kings' Cake which follows the traditional versio

Categories     Epiphany     Three Kings' Cake

Yield 1 Cake Serves 10

Number Of Ingredients 13

160 ml water
1½tsp salt
70 g unsalted butter, melted
300 g plain flour
250 g dry butter (84% fat)
70 g unsalted butter
70 g sugar
70 g ground almonds
1 large egg (60 g)
1 tsp cornflour
1½ tsp rum
25 ml water
25 g sugar

Steps:

  • The day before: For the puff pastry: Tip the cold water and salt into a large bowl, then mix in the hot melted butter. Add the flour and mix the dough with a plastic dough scraper. This dough is called 'détrempe'. Place the détrempe on a lightly floured work surface. Knead gently to make a smooth dough, then flatten the dough slightly with a rolling pin. Wrap in cling film and refrigerate for 30 minutes. Soften the butter by tapping it repeatedly with a rolling pin. Cut into a square, place the trimmings on top of the butter block and flatten slightly. Lightly flour your work surface and quickly roll out the détrempe. Place the butter square on top and fold the dough over it. Lightly tap over the top to ensure the butter is securely wrapped in dough. Roll out the entire assembly to seal the butter inside the détrempe and make a rectangle. Flour lightly if necessary. Take the bottom third of the dough and fold over the middle third. Then fold the top third over the middle third (1st turn). Roll out the dough into a rectangle again. Rotate the dough 90 degrees on your work surface. Fold over the bottom third of the dough, then the top third, as above (2nd turn). Gently flatten the dough. Mark the dough with your fingers to remind you how many turns you have completed (2). Wrap the dough in cling film, then refrigerate for 20 minutes. Take the dough out of the refrigerator, remove the cling film and set the dough in front of you. Repeat the above steps (the 2 turns) 2 times, completing 6 turns in total, refrigerating for 20 minutes after each 2 turns. Shape the dough into a rectangle again. Wrap in cling film and refrigerate for 30 minutes or overnight. Next day: For the almond cream: Whisk the butter in a bowl to a creamy consistency. Add the sugar and whisk well. Add the ground almonds and mix well. Incorporate the egg, followed by the cornflour and then the rum and mix. Transfer to a piping bag fitted with a plain nozzle and refrigerate for 20 minutes. For the syrup: Combine the water and sugar in a pan and bring to the boil. Leave to cool. Assembly: Roll out the dough to a 1.5-cm thickness and cut into 2 rectangles. Wrap each rectangle in cling film and refrigerate for 30 minutes. Roll out each rectangle to a 2-3-mm thickness and form two squares about 30 cm. Lay one dough square over a sheet of baking parchment and lightly press with the 22-cm tart ring to leave a circular impression. Brush around the marked-out circle with the beaten egg. Pipe the almond cream in a spiral inside the marked-out circle, leaving a 2-cm-wide margin. Slip a porcelain figurine into the almond cream. Carefully lay the second dough square over the top of the first. Press down on the edges to encase the cream and remove any air. Use the 26-cm tart ring to cut out the cake (in order to have a margin of about 2 cm around the almond cream). Remove the excess dough. Use the back of a knife to crimp the edges. Transfer the cake to a baking tray. Brush all over with the beaten egg, except for the crimped edge. Rest for 15 minutes, then repeat the process. Use a knife to score the top of the cake with lines radiating from the centre towards the edges. Rest again for 30 minutes. Preheat the oven to 210°C (gas mark 6-7). Bake for about 15 minutes until the cake is golden, then lower the oven temperature to 180°C (gas mark 4) and bake for 25 more minutes. When the cake comes out of the oven, brush with the syrup.

TWELFTH NIGHT OR KING'S CAKE



Twelfth Night or King's Cake image

Categories     Cake     Dairy     Egg     Dessert     Bake     Kid-Friendly     Mardi Gras     Fall     Small Plates

Number Of Ingredients 7

2 Pounds of the Best Flour
12 Eggs
A Cupful of Sugar
A Pound of the Best Butter
1/2 Ounce of Yeast
1/2 Ounce of Salt
Candies to Decorate

Steps:

  • To make the Cake, take a pound and a half of the above-mentioned quality of flour, and put it in a wooden bread trough. Make a hole in the center of the flour, and put in a half ounce of yeast, dissolved in a little warm water.Add milk or tepid water to make the dough, using milk if you want it to be very rich and delicate, and water if you have not the milk. Knead and mix the flour with one hand, while adding milk or water with the other. Make a dough that is neither too stiff or too soft, and when perfectly smooth set the dough to rise in a moderately warm place, covering with a cloth. Remember that if you use milk to make the dought it must be scalded, that is, must be heated to the boiling point, and then allowed to grow tepid.
  • Let the dough rise for five or six hours, and, when increased to twice its bulk, take it and add the reserved half pound of flour, into which you will have sifted the salt. Add six eggs, beaten very light with the sugar and butter, and mix all well together, kneading lightly with your hands, and adding more eggs if the dough is a little stiff.
  • Then knead the dough by turning it over on itself three times, and set to rise again for an hour or three-quarters of an hour. Cover with a cloth. At the end of this time take it up and work it again lightly, and then form into a great ring, leaving of course, a hole in the center. Pat gently and flatten a little. Have ready a baking pan, with a buttered sheet of paper in it, and set the central roll in the middle.
  • Cover the pan with a clean, stiff cloth, and set the Cake to rise for an hour longer. When well risen, set in an oven a few degrees cooler than that used for baking bread (360°); let bake for an hour and a half; if medium, an hour, and if very small, a half hour. Glace the Brioche lightly with a beaten egg, spread lightly over the top before placing in the oven. Decorate with dragees (French: a small candy), caramels, etc.

GALETTE DES ROIS-KING CAKE



Galette des Rois-King Cake image

Provided by Food Network

Categories     dessert

Time 1h5m

Number Of Ingredients 10

1 or 2 packages (17.3-ounce) store bought puff pastry sheets, if frozen thaw in refrigerator
1 cup soft butter
1 cup ground blanched almonds
4 tablespoons flour
3 eggs
3/4 cup sugar
1 teaspoon almond extract
1 pinch salt
Powdered sugar, for dusting
Egg yolk mixed with 1 tablespoon water

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



Twelfth Night Cake image

Make and share this Twelfth Night Cake recipe from Food.com.

Provided by jkoch960

Categories     Dessert

Time 55m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb puff pastry
4 1/2 ounces almonds, ground finely
3 1/2 ounces sugar
2 eggs
1 egg yolk
2 ounces butter (unsalted)
3 ounces milk
2 tablespoons rum
1 tablespoon cornstarch
1 pinch vanilla bean seeds

Steps:

  • Preheat oven to 400°F.
  • To prepare the cream, beat the 2 eggs with the sugar; add the cornstarch mixed with the milk and incorporate it. Simmer this mixture while whisking for a few minutes; it will thicken. Once thickened, turn the heat off and add the butter in small cubes, then the almonds and vanilla powder, and then the rum. Mix well.
  • Mix the egg yolk with 1 Tbs. milk.
  • Place one disk of the puff pastry on a buttered oven sheet; evenly spread the cream on it up to 1/2 inch of the edge; spread the border with a little of the yolk/milk mixture. Cover with the second disk of puff pastry and press the edges to close it up. Decorate with a knife to make designs on the pastry, if desired. Brush the top with the yolk/milk mixture.
  • Bake for 40-45 minutes. Serve warm.

KING'S CAKE



King's Cake image

Provided by Pierre Hermé

Yield Serves 8

Number Of Ingredients 23

Dough
1 cup (250 g) all-purpose flour
2 Tbsp (20 g) superfine granulated sugar
1 tsp (5 g) fleur de sel de Guérande (or other fine sea salt)
Finely grated zest of 1/4 unwaxed lemon
1 1/2 tsp (8 g) active dry yeast
2 eggs (100 g)
2 Tbsp (35 g) orange-flower water
2 tsp (10 g) aged dark rum
1 1/4 oz (35 g) candied orange peel
1 stick plus 2 Tbsp (150 g) unsalted butter
1 dried lima bean
Glaze
1 egg yolk
2 whole eggs
3 dashes superfine granulated sugar
Dash of table salt
Finishing
Apricot jelly or preserve
Number 10 pearl sugar (coarse sugar)
2 quarters each of candied red and green melon
Candied orange slices
Coarsely chopped almonds

Steps:

  • Make the dough. Sift the flour with the sugar, sea salt, lemon zest, and yeast into the bowl of a food processor. Process on low speed, then add the eggs. Continue processing just until the dough pulls away from the sides of the bowl. Add the orange-flower water and rum and continue processing just until the dough pulls away from the sides of the bowl.
  • Dice the candied orange peel, chop the butter into pieces, and add them both to the dough mixture. Process again just until the dough pulls away from the sides of the bowl. Place the dough in a large bowl and cover with a damp cloth. Set aside to rise for 2 hours at room temperature.
  • Punch down the dough then place in the refrigerator for 2 hours.
  • Remove the dough from the refrigerator and punch it down again. Line a baking sheet with parchment paper, roll out the dough into a square, and place it on the lined baking sheet. Bring the corners of the dough to the center and insert the bean. Turn the dough over and shape it into a ball. Press your thumb in the center to make a depression and push the dough out around it to form a ring or crown. Cover it with a damp cloth and set aside to rise until doubled in volume, at least 2 hours in a warm room (77°F to 82°F [25 to 28°C]).
  • Preheat the oven to 360°F (180°C).
  • Prepare the glaze. In a bowl, combine the egg yolks, whole eggs, sugar, and salt. Brush the crown with the glaze. Dip a pair of scissors in water, and make cuts in the top of the cake, so it resembles the points of a crown. Place it in the oven and bake 20 to 25 minutes.
  • Warm the apricot preserve or jelly, then strain it. Remove the cake from the oven and transfer it to a wire rack, then brush with the jam. Sprinkle with the pearl sugar and decorate with strips of the candied melon, candied orange, and coarsely chopped almonds.

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