Galette des Rois

Galette des Rois

January is all about King's Cake in Paris.   La Galette des Rois is a cake made to celebrate Epiphany, and is most typically made with flat pastry and frangipane.  These cakes can be found in most bakeries during the month, leading one to reason that Epiphany is important in Paris.  I however, feel like everyone just loves the cake!

As a child, I was taught that January 6th was the day of the 3 Kings.  I don't remember much else, except that in our home, the Christmas tree remained standing until then.  Now, as a mom in Paris, Epiphany comes with a lot more fun!

We've been invited to at least a couple of (kid filled) homes every year, for a galette sampling.  And this year, I  made my contributions with a few variations:  Galette de Rois a la Noix de Coco (Coconut King's Cake)   for our friends, and Galette de Roi a la Pomme (Apple King's Cake) for Olivier's school.  I scored success with both, and made several of each during that month, just because they were yummy.  You'll find the recipes below.

All the kids I know here, seem to enjoy the game of chance, that comes with the galette.  Mind you, the average age of the kids I know in Paris, is 4.  And for now, the young ones' eyes light up at the sight of the cake.  I find this so sweet, as the prize, after all, is a token hidden in the cake, and a paper crown.

Tradition holds that the cake is “to draw the kings” to the Epiphany. The token, or la fève, is hidden in the cake and the person who finds it in their slice becomes king (or Queen) for the day and will have to offer the next cake. The  fève was once, literally a broad bean, but it was replaced in 1870 by a variety of porcelain figurines, and more recently, by plastic ones, as well.  Some bakeries are known to offer a special line of fèves depicting themes from great works of art to popular cartoon characters.  Olivier enjoys collecting anything, it seems, and has taken to collecting the figurines, as well.  Imagine how excited I was, therefore, to see a beautiful display of Paris themed feves in a local bakery window.  When I asked to buy a few, they refused as they needed them all for the galettes they had on order.  C'est la vie, I found my treasures at  the corner "trois fois rien" (the French equivalent of a 99 cent store).

You can find some traditional Galette Recipes on line, so I'll just give you my modified ones....

Coconut King's Cake 

• 2 packages store bought puff pastry sheets.  If frozen, thaw in refrigerator
• 1 cup soft butter
• 1 cup ground blanched almonds
• 1 cup grated coconut
• 4 tbsp flour
• 3 eggs
• 3/4 cup coconut sugar (or if not available, use organic brown sugar and reduce to 1/2 cup)
• 1 tbsp vanilla extract
• 1 pinch salt
• powdered sugar for dusting
• egg yolk mixed with 1 tbsp water

Preheat oven to 230 degrees centigrade.

If the puff pastry is not yet in the shape of a circle, on a slightly floured surface, cut 2 circles, the size of dinner plates.  Put one of them on a baking sheet lined with parchment paper.  Brush one inch around the edge of the circle with the egg wash (beaten egg yolk).

Blend all the other ingredients until well blended.

Spread half of the filling onto the center of the pastry circle and place the second circle on top, matching the edges.  Press all around to glue the edges together.  Press softly in the center to evenly spread the filling.  There is enough here for 2 galettes.

Use a fork to decorate the galette.  Press the edges together all around, but be careful not to poke holes in the edges.  With the point of a knife, make design your galette, being careful not to go all the way through the pastry.  Brush the surface with the egg wash.

Bake the galette in the center of the oven for 15 minutes at 230 degrees, then at 180 degrees, for 30 minutes.  For the last 5 minutes, sprinkle with powdered sugar and some grated coconut.

Apple King's Cake

• 1.2 kilos of apples of your choice.  I used Canada Grey for this galette.
• 2 oz butter
• 1 tbsp cinnamon
• 1 tbsp honey

Peel the apples and cut into slices, about 10-12 per apple

Melt butter over a low flame, being careful that it does not burn or change color. Add the honey and the sugar, then the apple, and stir over medium heat.

Sprinkle the cinnamon and let the apples cook over a low flame for 10 minutes, just until they are soft and lightly caramelized.  Remove from flame and cool.

Prepare the pastry as mentioned above

Spread the cooled apples into the center of 1 circle.  You want the filling to be about 1 cm thick.  Place the second circle on top, matching the edges.  Press all around to glue the edges together.  Press softly in the center to evenly spread the filling. 

Use a fork to decorate the galette.  Press the edges together all around, but be careful not to poke holes in the edges.  With the point of a knife, make design your galette, being careful not to go all the way through the pastry.  Brush the surface with the egg wash.

Bake the galette in the center of the oven for 15 minutes at 230 degrees, then at 180 degrees, for 30 minutes.  For the last 5 minutes, sprinkle with powdered sugar.

Hot out of the oven...yummm

Enjoy!