Gâteau des Rois

We have promised the parents that we would publish the recipes for the gallette for those who would like to try their hand. First the French version:

Pour 8 personnes

Cuisson: 45 minutes

Préparation: 15 minutes

Eléments de base: 2 oeufs - 125 g. de sucre en poudre - 100 g. de poudre d'amandes - 125g. de farine - 150 g. de beurre - 1/2 paquet de levure chimique - 1 sachet de sucre vanillé.

Dans un bol, mette les 2 oeufs entiers avec le sucre et mélanger jusqu'à ce qu'on obtienne un mélange bien mousseux. Ajouter ensuite la poudre d'amandes, la farine et la levure en continuant à mélanger.

Faire fondre doucement 125 g. de beurre et, quand il est en pommade, l'ajouter au reste. Bien mélanger et verser le tout dans un moule de 28 cm de diamétre graissé et fariné. Mettre une fève à l'intérieur.

Faire chauffer le four à 200 degrés environ et mettre le gâteau à cuire pendant 40 minutes environ. Après ce temps sortir le gâteau du four et étaler dessus au pinceau les 25 g. de beurre qui restent. Soupoudrer avec le sucre vanillé et remettre au four 3 minutes.

 

From Sunset Magazine January 1981:

What's for Twelth Night?
Golden flaky King's Cake

Adopt a French tradition for Twelft Night this January 6: try our simplified version of France’s Epiphany pastry, Galette des Rois.

This golden, flaky pastry contains a buttery almond filling. By tradition, a whole nut or bean is baked inside to bring a year of good luck to its finder, who gets crowned “king” for a day. In virtually every bakery in Paris and surrounding provinces, galettes appear as the 6th of January draws closer.

Our easy-to-make version starts with readily available frozen patty shells; you just thaw and roll them. For best results, make sure the pastry layers are pressed together firmly to seal in filling, and assemble the cake in advance (4 to 24 hours) so it is well chilled when it bakes.

King’s Cake (Galette des Rois)
Thaw 2 packages..(10 oz. each) frozen patty shells at room temperature. Also, separate 1 egg; cover and refrigerate yolk; set white aside.

In a blender container, whirl 1/2 cup whole blanched almonds until finely ground. With an electric mixer, beat together until blended 4 tablespoons butter or margarine (at room temperature) and ½ cup sugar; add the almonds; 2 tablespoons light or dark rum or 1 teaspoon grated lemon peel (or both); and I whole egg; beat until light and fluffy.

On a lightly floured board, overlap the patty shells from one of the packages to form a small mound and roll out to form a 10-inch circle; trim edges. Place on a large, rimmed baking pan (lightly greased); - spread almond mixture to within 1 inch of edge. If desired, poke a whole nut or dark bean into the filling. Moisten edges with reserved egg white, lightly beaten.

Roll a second 10-inch circle from patty shells in remaining package; trim edges. Place this layer over bottom one. Press edges very firmly to seal; flute as desired. With a knife, cut top almost through to form a diamond pattern. Cover with clear plastic wrap and chill well. Just before baking, slightly beat the reserved egg yolk and brush over the top of the cake. Bake in a 3750 oven for about 35 minutes or until dark golden; let cool in pan.

Serve wedges warm or at room temperature. Makes 8 to 10 servings.