As a true epicurean, I have to admit that I am not a big fan of New Year resolutions since so often they are about dieting. I am of the opinion that you can eat pretty much everything, in reasonable portions. And you must favour fresh produce and variety.
So bearing in mind this philosophy, you will understand that for me, January is not a month of food restrictions. Instead, I go for culinary tradition and one in particular: La Galette des Rois , also known as Cake of the Kings or Galette of the Three Kings. It is a dessert celebrating the Epiphany, traditionally sold and consumed with friends and family on or around Jan. 6.
The cake is made of puff pastry and can be plain or filled with frangipane, an almond-flavoured paste. But what really sets it apart is that it contains a lucky charm: usually a bean or a figurine. The charm is hidden in the cake and the person who finds it becomes king or queen for the day. (Since there can be no king without a crown, a paper crown is included when you purchase the cake.)
I cherish special memories of Galette des Rois , mostly because Jan. 6 is the birthday of my dear sister Marjolaine. For many years, she never got a real traditional birthday cake but always a King cake. Ironically, I can't recall her finding the bean. Ever!
So, for all the people born on or around Jan. 6, I would like to share with you my recipe for the King cake, hoping that you will enjoy it with loved ones as I did so many times.
La Galette des Rois
INGREDIENTS
Serves 8
Pastry Cream:
1 egg yolk
20 grams of sugar
15 grams of flour
(or corn starch)
125 millilitres
of milk
Almond Cream:
50 grams of softened butter
90 grams of sugar
1 egg
100 grams of almond powder (slightly roast the powder in the oven and let it cool down after)
Cake:
400 grams of puff pastry
(chilled)
1 lucky charm (a bean or a
figurine)
1 egg yolk
PREPARATION
Begin by making the pastry cream. Combine the egg yolk, sugar and flour in a bowl. Put the milk in a saucepan. Bring the milk to a boil, then slowly pour it into the yolk mixture, whisking continuously.
Return the mixture to the saucepan over medium heat and whisk constantly until it begins to boil. Boil gently, continuing to whisk until it starts to thicken. Strain, cover with plastic wrap (to prevent a skin from forming) and cool.
Prepare the almond cream next. In a medium bowl, blend the softened butter with the sugar and add the egg and the almond powder. Mix until thoroughly combined. Add 100 grams of pastry cream to the mix. Put mixture in the refrigerator to thicken it.
Preheat your oven at 350°F.
Take the chilled pastry dough from the refrigerator. Lightly sprinkle your work surface with flour. Roll the dough.
With a knife, gently score two discs of roughly 24 centimetres in diameter. Lay one disc on a sheet of wax, add the almond cream and spread in an even layer, leaving at least three centimetres at the edge.
Nestle the bean into the filling.
Brush the edges with egg white or egg yolk or water. Cover with the second (top) pastry disc. Carefully seal and crimp the edges. With a fork or your thumb, score the edges.
Brush all the cake with the egg yolk. With a knife, you can make large criss-crosses, spirals or anything that inspires you.
Bake at 350F for 25-30 minutes. When the cake is done, remove from heat. While it is still hot, I like to brush the cake with a bit of egg yolk to add a lovely sheen.
