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Galette des Rois (King's Cake)

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The Galette des Rois - A Personal Memory

by Chef Michel Richard

This article is from the head notes to Michel Richard's scrumptious recipe for Galette des Rois in his whimsical and lyrical, yet eminently workable book Sweet Magic: Easy Recipes for Delectable Desserts.  The notes were too long to accompany the recipe, but too charming to lose.  We thank M. Richard and publisher Harper-Collins for letting us share the recipe for Galette Des Rois as well as these header notes.

to learn more about Sweet Magic, click here

to see printable recipe for Galette des Rois click here

 

 

"Puff pastry can be used in so many ways.  Granted, it takes time to make, but once it is done you can freeze it in batches and turn out amazingly impressive desserts, such as this Galette des Rois, in surprisingly little time.

Traditionally this dessert was served on the Twelfth Night of Christmas (January 6), but now people often make it as a weekend treat all through the month of January.  Like many Frenchmen (and women), I have fond memories of the family gathered together for a Sunday meal.  The youngest remember of the family (that is the youngest who can speak) gets under the table while one adult up above cuts the servings.  The child under the table (sometimes more than one child goes under and they take turns) calls out the name of the person to whom the next piece goes as it is cut, so that they are randomly distributed.  The reason for this is that the baker has often inserted a porcelain baby Jesus into the dough before putting it in the oven.  As the galette bakes, the hole made by inserting it closes up and the location of the little porcelain baby is as well hidden as a truffle in the root-ball of an oak tree.  Whoever ends up with the tiny Jesus is crowned the king or queen.

This galette is also known as a pithiviers, a word that English speakers find o be a bit of a tongue twister (try saying pithiviers five times and report back to me).  A chef is not supposed to have one favorite dessert, but if this chef did, you might find that the buttery, nutty, creamy, crisp galette des rois does it for me."  Michel Richard

From Sweet Magic: Easy Recipes for Delectable Desserts.  Click for book review

 
Galette des Rois (King's Cake) Recipe

Ingredients

      • 1/2 cup (1 stick) unsalted butter, softened
      • 1 cup almond flour, (available at Asian or gourmet markets)
      • 1/2 cup packed brown sugar, dark
      • 2 eggs
      • 1/4 cup all-purpose flour
      • 1/2 recipe (about 1 pound) puff pastry
      • 1 pinch salt
      • 1/2 cup apple or apricot jam

      Method

      Place the butter and almond flour in the bowl of a stand mixer fitted with the whisk attachment and whip until creamy.  Turn off the machine and add the brown sugar.  Turn the mixer on low and gradually increase the speed to blend in the sugar.  Slow the mixer again, add one of the eggs, and beat until creamy.  Add the flour with the machine off, then mix just until it is incorporated.  Finish mixing in the flour by hand, using a rubber spatula if needed.  (Hand mixing is more thorough, as the electric mixer does not reach the edges of the bowl very well.)  Cover the bowl of almond cream with plastic wrap, and leave it out at room temperature.

      Cut the puff pastry in half.  On a lightly floured work surface, roll each piece of dough into a a circle 1/8 inch thick.  If the dough sticks to the rolling pin, sprinkle it lightly with flour.  Using a 9-inch plate as a guide,, cut out a 9-inch circle from each piece of dough.  Transfer each puff pastry circle to a parchment-lined sheet pan.  Refrigerate for 30 minutes.

      Beat the remaining egg with the salt to make a wash.  Scrape the almond cream into the middle of one of the circles.  Using an offset spatula, spread the cream evenly, leaving a 1 1/2-inch border.  With a pastry brush, brush he border with egg wash.  Place the remaining dough circle on top of the almond cream.  Press the two dough circles together at the edges to create a seal.

      Brush the top of the galette with the rest of the egg wash.  Using a sharp, pointed knife or a pastry tip, cut or punch a few holes in the top layer of dough to allow steam to escape as the pastry bakes.  Refrigerate the galette for 3 hours to let the dough rest.

      Preheat the oven to 325 degrees.  Two hours before serving time, bake the pastry for 1 hour.  Warm the jam in a small saucepan or in the microwave to make a glaze.  When you remove the galette from the oven, brush it with the glaze to create a shiny finish.

      Cool for 1 hour before serving.

      Serves: 8

      Reprinted with permission from ©Sweet Magic: Easy Recipes for Delectable Desserts, by Michel Richard with Peter Kaminsky, published by Harper Collins   click for book review

 
   
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