Share:
The King’s cake is a galette traditionally eaten in most of France, Quebec, Switzerland, Luxembourg, Belgium and Lebanon for the day of Epiphany – January 6 or the first Sunday after January 1 – depending on the country. Epiphany is a Christian holiday that celebrates the visit of the three wise men to Jesus.
The Story Behind “La Galette Des Rois” (King’s Cake)
From Roman origin, the tradition consists in dividing the cake into as many parts as there are guests, plus one. In order to leave things to chance, the youngest present at the table then sits under this table and decides on the distribution of the shares among the guests by announcing their names when a share is cut.
A bean is hidden in the cake, and the person who has it is subsequently named king – or queen – of the day and obtains the crown. Moreover, according to custom, the crowned can choose his king or queen and must offer the next cake.
The Recipe/ La Recette
Ingrédients en Français
- 2 pâtes feuilletées toute prêtes
- 3 œufs
- 100g de sucre
- 100g de beurre
- 100g de poudre d’amandes
- sel
- eau
- une fève 🙂
- 2 ready-made puff pastry
- 3 eggs
- 100g sugar
- 100g butter
- 100g almond powder
- salt
- water
- a bean 🙂
Préparation de la Recette en Français
- Battre pendant 2 minutes 2 œufs et 100g de sucre
- Ajouter 100g de beurre, 100 g de poudre d’amandes et une pincée de sel
- Mélanger 1 jaune d’œuf et une cuillère à soupe d’eau
- Dessiner un cercle au bord de la première pâte
- Étaler la crème d’amande au centre de la pâte
- N’oubliez pas la fève 🙂
- Recouvrer de la deuxième pâte
- Souder joliment les bords
- Badigeonner le dessus de la galette avec le jaune d’oeuf mélangé à une cuillère à soupe d’eau
- Mettre au four à 200°C pendant 30 minutes
- Sortir du four et laisser refroidir. Mais pas trop longtemps car la galette est meilleure tiède 🙂
- Beat the eggs and sugar together for 2 minutes.
- Add butter, almond powder and a pinch of salt
- Mix the egg yolk and a tablespoon of water
- Draw a circle on the edge of the first puff pastry
- Spread the almond cream in the center of the puff pastry
- Don’t forget the bean 🙂
- Cover with the second puff pastry
- Weld the edges nicely
- Brush the pie with the one egg yolk mixed with one tablespoon of water.
- Bake for 30 minutes at 200°C.
- Take “la galette” out of the oven and let it cool a little bit. But not too long as “la galette” tastes better warm 🙂
Vive la galette des rois!
10 Mots de Vocabulaire
- la galette: King’s cake
- la recette: recipe
- la pâte feuilletée: puff pastry
- un oeuf: egg
- le sucre: sugar
- la fève: bean
- Battre: to beat
- Melanger: to mix
- Badigeonner la pate: to brush the pie
- Faire cuire au four: to bake
