Galette des Rois

Last Updated on August 7, 2024

Tip for the traditional cake, which is served in France on the last of a series of Christmas holidays – the Feast of the Epiphany, i.e. the Three Kings on January 6. According to tradition, the Galette des Rois cake contains beans. The person who discovers the bean in their piece of cake becomes the symbolic king or queen for the day. According to tradition, the finder can also choose someone to be their counterpart (king or queen) and has the right to dance a traditional dance with her or him.

Ingredients:

1 package of puff pastry 1/4 cup 1/4 cup sugar 2 tablespoons smooth flour 3 tsp unsalted softened butter 1/4 tsp 1/4 tsp almond extract 1 pk

td>oil

1 pk oil to coat dough when baking 1 pk red beans for the winner powdered sugar for dusting pinch of salt baking paper cake tin size 31×3,5 cm gold paper crown for the winner to decorate

Procedure:

Place the almond paste in a food processor or blender with about half the sugar and process until well blended. Add the butter and remaining sugar and process until smooth, then stir in 1 egg, vanilla extract, almond extract, flour and salt. Set the dough aside and let it rise.

Preheat the oven to 220°C. Grease a baking tray with butter or use baking paper.

Roll out one sheet of puff pastry into a square about 25 centimetres on a side. Keep the dough cool, do not knead or overstretch it. Using a pie tin, cut a circle 25 centimetres in diameter out of the dough, repeat this process once more so that you have two equally sized circular sheets of cool and not over-rolled dough. Place one sheet on a baking tray or in a pie tin. Place both sheets in the fridge to chill properly.

Place the set almond filling in the centre of the baking tin with the sheet of pastry and squish it evenly to the edges. However, leave about 3 cm of space around the edges/perimeter. Place the king beans in any space of the filling. Cover the pickled almond filling with the second sheet of pastry and press it around the loose edge to bring the layers together and seal.

Whisk the remaining egg and brush it over the top of the galette. Use a knife to make a criss-cross pattern in the egg-coated dough, then cut into the top sheet of dough in several places with a knife to allow steam to escape while baking.

Bake the cake in the preheated oven for 15 minutes. Do not open the oven until the time is up, as the dough may “deflate” with rapid cooling. After 15 minutes, remove the cake from the oven and dust with icing sugar. Return it to the oven and bake for another 12 to 15 minutes, or until the surface of the pie is a deep golden brown. Remove from the oven and allow to cool slowly.

If you have one, place a gold paper crown on top of the cake to be used later to crown the finder who finds the hidden bean. The triple cake can be served hot or cold.

Recommendation:

Be sure to tell everyone about the bean ahead of time to avoid any unpleasant surprises…

Note:

A suitable container for baking Galette des Rois is a Lamart Copper pie pan. Lamart Copper LT3097, size 31×3,5 cm, Material. The Lamart Copper mould withstands temperatures from -60 to 230°C without any change in properties.

It can be used in the oven, but is also suitable for the refrigerator. Its non-stick properties guarantee easy and quick removal of the product from the mould and it can also be easily washed with a sponge under running water or in the dishwasher.

The recommended price is 139 CZK.

About Lamart – To prepare quality food and beverages, it is not enough to use only excellent ingredients, but the appliances and utensils on which the food is prepared are also important. Lamart brands offer home and professional cooks the perfect food preparation equipment in several ranges, depending on their budgets, so that quality equipment is accessible to the widest possible group of good food lovers.

The Lamart by Piere Lamart cookware range was inspired by the experience and playful approach to cooking of this unique French cooking professional, who was the heart and soul of a small family-run brasserie in the fertile Bretagne region, on the Atlantic coast. In the Czech Republic, the face of this brand is the well-known creative chef Dušan Stádník, a specialist in Czech and regional gastronomy with many years of experience from abroad and from the Czech Republic.