Today we made a "Galette des Rois", a French cake traditionally eaten for the epiphany the first week of January. Usually, a little figurine, la fève, which can represent anything from a car to a cartoon character (a little batman in our case), is hidden in the cake and the person who finds the trinket in his or her slice becomes king for the day and will have to offer the next cake.
 30 minutes |
 35 minutes |
 8 slices |
Ingredients
• 2 puff pastry rolls
• Mix of 1 egg yolk + 1 egg
For the crème pâtissière (or pastry cream)
• 100ml of full fat milk
• 1/2 vanilla pod ( or 1 tsp of vanilla extract)
• 25g of egg yolks (1 large egg)
• 25g of sugar
• 8g of cornflour
For the frangipane
• 100g of room temperature butter
• 100g of caster sugar
• 100g of eggs (2 eggs)
• 100g of almond powder
• 1 tea spoon of almond extract
For the syrup
• 3 table spoon of caster sugar
• 3 table spoon of water
Start by getting the pastry cream ready.
>> Open the vanilla pod in half and get the vanilla seed out.
>> Place the milk in a sauce pan
>> Add the vanilla beans, the vanilla pod and half (12g) of the sugar and bring to boil.
>> Meanwhile, mix the remaining sugar with the egg yolks in a large mixing bowl until smooth, and incorporate the cornflour.
>> Once the milk starts to boil, take the vanilla pod out of the milk and add a quarter of the boiling milk into your sugar, egg yolks and cornflour mixture. Immediately start mixing until smooth.
>> Put the mix back to the sauce pan and mix with the rest of the milk under low heat until it thickens.
>> Take the pan out off the heat, and cover the pastry cream with cling film, and leave aside until completely cooled down. Touch the cream with the surface of the cling film to be sure that no air bubbles stay.
Now on to the frangipane.
>> Mix together the room temperature butter with the caster sugar and add the eggs and almond extract.
>> Incorporate the almond powder, little by little, until smooth.
>> Stir in the cold pastry cream and place the mix in the fridge.
Make the cake
>> Take your puff pastry and cut them into two 24cm circles. Pierce some holes with a fork on both circles.
>> Brush the egg mix around the borders of the pastries, to act as a glue.
>> Using a spoon or a piping bag, spread the mixture in the center of one of your puff pastry circles, leaving at least 2cm at the border.
>> Add your lucky charm (the famous "fève") in the pie (or a full almond, or nothing !). Don't put it too close to the center to reduce the chance of cutting through it .
>> Add the second puff pastry circle on the top of the first and stick the borders together - you could press the sides together with a fork!
>> With the back of your knife, draw a nice design on the top of your cake and pierce a small holes on the top.
>> Brush the cake with the mix of egg and cook for 35 minutes at 180°C (not a fan assisted oven).
Finition
>> In a small sauce pan, mix 3 tbsp of water and 3 tbsp of caster sugar and reduce until syrupy.
>> As soon as the cake is cooked, lightly brush the top of the cake and leave it to cool down.
>> Open the vanilla pod in half and get the vanilla seed out.
>> Place the milk in a sauce pan
>> Add the vanilla beans, the vanilla pod and half (12g) of the sugar and bring to boil.
>> Meanwhile, mix the remaining sugar with the egg yolks in a large mixing bowl until smooth, and incorporate the cornflour.
>> Once the milk starts to boil, take the vanilla pod out of the milk and add a quarter of the boiling milk into your sugar, egg yolks and cornflour mixture. Immediately start mixing until smooth.
>> Put the mix back to the sauce pan and mix with the rest of the milk under low heat until it thickens.
>> Take the pan out off the heat, and cover the pastry cream with cling film, and leave aside until completely cooled down. Touch the cream with the surface of the cling film to be sure that no air bubbles stay.
Now on to the frangipane.
>> Mix together the room temperature butter with the caster sugar and add the eggs and almond extract.
>> Incorporate the almond powder, little by little, until smooth.
>> Stir in the cold pastry cream and place the mix in the fridge.
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Make the cake
>> Take your puff pastry and cut them into two 24cm circles. Pierce some holes with a fork on both circles.
>> Brush the egg mix around the borders of the pastries, to act as a glue.
>> Using a spoon or a piping bag, spread the mixture in the center of one of your puff pastry circles, leaving at least 2cm at the border.
>> Add your lucky charm (the famous "fève") in the pie (or a full almond, or nothing !). Don't put it too close to the center to reduce the chance of cutting through it .
>> Add the second puff pastry circle on the top of the first and stick the borders together - you could press the sides together with a fork!
>> With the back of your knife, draw a nice design on the top of your cake and pierce a small holes on the top.
>> Brush the cake with the mix of egg and cook for 35 minutes at 180°C (not a fan assisted oven).
Finition
>> In a small sauce pan, mix 3 tbsp of water and 3 tbsp of caster sugar and reduce until syrupy.
>> As soon as the cake is cooked, lightly brush the top of the cake and leave it to cool down.
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