Galette des Rois

January 6 is the Epiphany, a day to celebrate when the 3 kings visited Baby Jesus.  I think it is a Catholic holiday.  I learned about it while in France and love the tradition of making a galette des rois/Kings Cake.  

The tradition goes you make the cake with a hidden bean inside.  The youngest person at the table sits under the table.  As a slice of cake is plated, the youngster names who gets that slice.  (make sure you slice the cake so you have only as many slices as you do people eating the cake)  Whoever finds the hidden bean is the King or Queen for the evening and wears a crown. 

This year, I think I improved my recipe, with more almond filling than I normally add.  I thought it was going to end up messy but instead it made it yummier.  I had some extra filling and decided to make a mini kings cake with the extra puff pastry.  I added some fresh raspberries which tasted quite yummy all warm in the cake.  Though I think I prefer it without the berries. 

Try it out, it is really easy.

image found on this blog

Galette Des Rois

 

Ingredients

• 1/4 cup almond paste
• 1/4 cup white sugar
• 3 tablespoons butter, softened
• 1 egg
• 1/4 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 tablespoons all-purpose flour
• 1 pinch salt
• 1 (17.25 ounce) package frozen puff pastry, thawed (but still cool)
• 1 dry kidney bean (or any dried bean)
• 1 egg, beaten
• 1 tablespoon confectioners' sugar for dusting

Directions

1. 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.
2. Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
3. 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 a 9 - 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 the baking sheet until ready for next step.
4. Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 inch margin at the edges. Press the bean 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 criss cross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
5. 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 10 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
6. Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean. Serve warm or cold. Make sure to tell everyone about the bean.