Christmas is one of those occasions when the power of tradition is strong and of course the arguments as to what is right when it comes to Christmas traditions is never ending. Does Father Christmas wrap presents? Is Father Christmas called Father Christmas or Santa Claus? One of my personal favourites – the one that really gives everybody else the heebie jeebies – is having real candles on the Christmas tree. But at least we’re not like those poor, deluded souls on the Continent, who are sadly deprived of massive over-indulgence in dried fruit related foods; and in particular, no Christmas pudding means no excited searching for the little trinket.
However, the French – obviously having decided that this game is an essential part of Christmas, have their own take on the custom. This Sunday is Epiphany, which means that it’s the time for a Galette des Rois – a Kings’ cake. After having had a go at the Spanish Rosca de Reyes the other day, I thought that I should have a go at it’s French cousin, with which I was more au fait.
Fundamentally, it’s a simple thing: two layers of puff pastry sandwiching a layer of frangipane. I used a packet of puff pastry – if you can, make sure you get the all butter version, as it’s much better than the stuff made with margarine One of these days I should have a go at making my own, or is that all a bit to GBBO? Anyway, this is what I did:
- 1 packet ready rolled puff pastry 320g
- 80 g ground almonds
- 80 g caster sugar
- 80 g butter
- 1 egg
- 1 teaspoon almond extract
- Jam – we used quince jam as it was what was open
- Almond flakes
- 1 egg and a tablespoon of milk for an egg wash.
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Preheat the oven to 200C/390F/Gas Mark 6.
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Unroll the pastry, and find a plate which you can use as a guide to cut two circles of pastry – not too big – I used a side plate.
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Cream the butter and sugar together, add the almonds, 1 egg and almond extract and mix to a smooth paste.
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Lay out one of your pastry circles on a sheet of greaseproof paper on a baking sheet, and spread the jam in a circle in the centre. Allow enough space around the edge to seal on the top layer.
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Cover the jam with the frangipane, and sprinkle on the flaked almonds – they add a crunch.
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If you have one, hide your trinket at this point. Cover with the second layer of pastry, using a little water to seal the edges.
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Make sure the top layer is well crimped on, to stop any leakage. Using a knife, score a pattern on the top. Brush the top with the remaining egg, beaten with the milk. Place in the oven, and bake for about 30 minutes, until golden brown.
Properly, this is served warm, with a paper crown on top. Whoever finds the trinket is then king or queen for the night. If you do have any pastry and filling left over, you can make mini galettes in a bun tin, or if it’s just pastry you’ve got to spare, how about some Prosciutto puff pastry twists.
As we’re journeying back from Brittany today, I have bought Gallette des Rois, they’re safely stowed in the car. My daughter will be taking them to school to share this French tradition with her friends:-)
I love your recipe and will try to bake one next year!
All credit must go to Ed as he was the baker!
It is fantastic having someone else generate content for me!
This looks delicious…and also a great way to prolong Christmas! I love the idea of finding a trinket too…makes pudding even more exciting!! :-)
Any excuse to prolong the festivities! I think that it all starts so early hese days many forget the 12 days are the day after Christmas!
This looks lovely! You have made it sound very easy to do, I thought it was much more difficult! No excuse for me not to try making my own!
No excuse at all!
It looks wonderful Helen. What did you hide in yours and who found it?
No trinkets sadly Jac, we are away and Ed had a yearning to make one!
Go Ed! This looks like a totally do-able galette (not intimidating in the least!). Looks amazing!
I keep meaning to make one of these. Yet again, I’m going to miss the traditional deadline for it!
Is it just me but I want to what it looked like inside? This sounds just up my street with the ground almonds etc and as I’m not French I’m sure I will make this very soon just because I can:-) Well done Ed<3
It looks fabulous Ed, although I think you should definitely have a go at making your own pastry one day ;-) Getting to be King or Queen for the day can only be a good thing, though in the experience of one of my French friends, this generally means you don’t have to do the washing up.