King for a day: la galette des rois

Don’t be alarmed if you’re manhandled by your host and shoved summarily under the dinner table. This temporary hostage situation is just part of the fun and games of the galette des rois. Louis XIV was reportedly particularly fond of the kooky custom (until he wasn’t and abolished it) and who are we to argue with a king?

Every Epiphany, on January 6 (and for two brief weeks thereafter) France’s denizens tuck into the frangipane-filled pastry to mark the arrival of the Three Wise Men in Bethlehem. Within its soft almond paste nestles a charm known as the fève. Whoever is lucky enough to find the coveted porcelain figurine in their slice (and not break a tooth or choke in the process) is crowned king or queen and gets to choose their consort. Understandably, during the Revolution the dessert was renamed gâteau de l’égalité as playing kings and queens was frowned upon.

For the sake of fairness – and to foil any shady shenanigans – tradition dictates that a nimble guest hunker down under the table and call out guests’ names, who are then served a slice of the flaky pastry. One Frenchman, however, is banned from partaking in the ritual: the president. While a 1.2m whopper galette is duly whipped up for the annual Epiphany reception at the Elysée, the pastry chef is under strict instructions not to hide a fève in the fluffy tart because “it wouldn’t be appropriate to crown a king in the presidential palace”. Republican pride aside, we can’t quite picture Macron on all fours, crawling to the nearest table.

Print Recipe

Quick and Easy Galette Des Rois

The galette des rois is a flaky pastry traditionally filled with frangipane (a sweet almond-flavoured custard) and a mystery fève. Made especially to celebrate the day of Epiphany, which falls annually on January 6th, this dessert is to be shared amongst guests.

Course: Dessert

Cuisine: French

Servings: 6 People

Ingredients

• 2 circles of puff pastry pâte feuilletée refrigerated, can be store bought
• ½ cup 100 g butter, softened
• 1 cup 150g ground almonds
• A pinch of flour
• 3 eggs separated
• 1 tablespoon or rum optional
• A drop of vanilla essence
• 3 teaspoons icing sugar or sucre glacé optional
• 1 fève small porcelain figurine or metal charm

Instructions

• Pre-heat the oven to 200°C (392°F)
• With a whisk, cream the butter and mix in the ground almonds and flour.
• Beat the three egg yolks and add to the almond mixture, a little at a time.
• Incorporate rum and vanilla (if using).
• Place one pastry round on a baking sheet. Spoon the almond and egg mixture into the centre. Insert the fève into the mixture about two inches from the edge.
• Mix the egg whites with two teaspoons of water. Use a pastry brush to wet 1/2″ edge around pastry round with egg mixture to form a seal. Place the other pastry round on top and gently pinch edges. Then with the pastry brush, wet the top of pastry with egg wash mixture to give it a shiny finish.
• Score an inner circle about half an inch from the edge, ensuring that the cut does not go all the way through the pastry. In the same way, very lightly score a pattern or a few lines on the top to let the steam out while baking.
• Bake about 25-30 minutes or until the top turns golden and the edges puff up.
• Cool on a wire rack.
• Sprinkle with icing sugar to serve.

Notes

Serve at room temperature and remember to have a paper crown in store for the lucky winner to wear.

Recipe originally from La Galette des Rois – FrenchEntrée (frenchentree.com)