KING CAKE EPIPHANY TRADITIONAL CELEBRATION...


In the beginning of January, French bakeries are filled with exquisite puff pastry pies that are called “Galettes des Rois” in France but also "King Cake" in the US.
Epiphany is a traditional Christian feast celebrating the 'shining forth' or revelation of God to mankind in human form, in the person of Jesus Christ.  The name "Epiphany" is a greek word meaning revelation. It’s based on the biblical story that tells of the Magi or Three Kings - Caspar, Melchior and Balthasar - who saw a bright star on the night Christ was born and followed it to Bethlehem… The Epiphany is celebrated twelve days after Christmas.



At this occasion, families meet to share the traditional “galette des rois”. This puff pastry pie is filled with almond cream and... something else ! It’s time to find the kings. The French call it “tirer les rois”.


The traditional galette is cut in slices (one per person sitting at the table plus one. The slice is symbolic for the first poor person passing by. The youngest person in the room goes under the table, and announces who gets the next slice. The youngest person is said to be the most innocent one and therefore fair in the distribution of the slices. Such an importance is given to the distribution because of the lucky charm, la fève, hidden in the galette.
Initially, the lucky charm was a bean but it has since evolved and was replaced at the end of the nineteen century by porcelain or plastic trinkets. Today, the diversity of lucky charms is so important that people collect them. It is called “favophilie” .

The person who gets the slice with the trinket is awarded "king" for the day and wear a golden paper crown (the bakery gives it) as a symbol of royalty.

Ready to bake a King Cake in your kitchen ? Here is my recipe !

Preparation time : 15 mn
Baking time : 30 mn
Resting time : 30 mn

INGREDIENTS (8 serving)
2 buttered puff pastry sheets
100g unstalted butter, 125g almong meal, 100g granulated sugar, 2 eggs, 50g crushed bitter almonds.
Creme patissiere (see our recipe HERE)
1 egg to glaze

  
DIRECTIONS
In a bowl, combined butter (soft at room temperature), sugar and almond meal. Add the 2 eggs one by one in stirring between. Add the bitter almonds (option but it gives a good taste and a crispy texture)
Roll out the puff pastry sheets on a baking tray covered by parchment paper.
Humidify the edges of each circle in using a brush.

Prepare the frangipane in combining 2/3 almond cream with 1/3 cold crème patissiere.
Spread  the frangipane cream in the middle of one circle. Slide a trinket in the cream.
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 crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
Chill for 30 minutes.

Preheat the oven to 220°C (425°F)
You are now ready to bake the galette, but don't forget to brush the pastry again with the beaten egg !
Bake for 10 minutes at 220°C (425°F), and for 20 more minutes at 180°C (350°F).
When the pastry is baked, brush with a cold syrup (50ml water cooked with 50g granulated sugar) to give it a shiny presentation.

King Cake is usually served with Champagne or cider.

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