Events  Day of "Galette des Rois" - Kings' Cake
06/01/201800:00 TV5MONDE
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It's Ephiphany, and for the non-religious folks it's the day to eat Kings' Cake! Who is going to be the King or the Queen today?

The Kings' Cake is part of a tradition that takes place 12 days after Christmas in January, when French people are celebrating Epiphany. Traditionally, the date should fall on the 6th of January, but in the case where it is not on Sunday, the cake is usually enjoyed on Sunday.

Usually, the youngest person of the group designates who gets to eat which slice. One lucky person will eventually find himself or herself discovering a little figurine inside the slice. It is usually made of porcelain and can represent anything from a car to a cartoon character. Ages ago, it used to be a simple bean!  When you buy a kings' cake in a bakery, it is sold with a gold paper crown to crown the King or the Queen who finds the fève (bean) in their slice.

Another tradition is that the King also has to choose his Queen around the table, and the Queen has to choose her King. If you fancy making this cake yourself, try out this recipe below!

Ingredients needed for a home-made Galette des Rois
  • 2 ready-made puff pastry rolls
  • 150g soft butter
  • 150g castered sugar
  • 150g almond powder
  • 3 small eggs
  • 1 egg yolk for glazing
  • 1 porcelain figurine (fève)
  • Icing sugar
  • 1 figurine
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For the crème Frangipane (the filling going inside the cake):
In a bowl, beat the butter and sugar until fluffy and add the eggs one by one. Then add the almond powder.

The how-to:
Cover a metal baking tray with greaseproof paper (baking paper).

Take one roll out of the fridge and dock the pastry with a fork. Spread the pastry over the baking tray, draw a 20 cm diameter circle in the center, and garnish evenly with a layer of frangipane. Place the figurine anywhere on the frangipane.

Brush the edges of the pastry with water, and carefully cover with the second pastry.
 
Using your fingertips or a fork, seal both pastries. Cut the pastry leaving 3.5 cm and nicely fold it on the other one.

Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, and then brush with yolk.

Put in the oven for 30 to 40 minutes at 210°C (th 7) until crisp and golden. Make sure it does not get burnt!

Leave it at room temperature before serving.

 
Bon appétit!
 
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