La Galette des Rois (The Cake of the Kings). What is it? It is a tradition that dates back to 1311.

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Presentation transcript:

La Galette des Rois (The Cake of the Kings)

What is it? It is a tradition that dates back to 1311.

What is it? It celebrates the Twelfth Night when the Three Kings arrived in Bethlehem bringing gifts for the baby Jesus.

What is it? A porcelain charm (or fève in French) is hidden in each cake. It is sometimes religious and a baby Jesus but it can be anything. Plastic charms are popular nowadays.

What is it? When the cake is cut the youngest child in the room hides under the table and says who should be given each slice.

What is it? An extra slice is also cut which is called the “share of God” or “share of the poor”. The first poor person to visit the house receives this.

What is it? The person who finds the charm becomes King or Queen for the day and wears the crown.

What is it? The King or Queen then has to choose their own King or Queen to partner them. To do this they drop the charm into his or her glass.

What is it? It is made of puff pastry with almond paste in the middle.

What is it? The galette should be served warm with a glass of very dry white wine (adults only!).

Over to you… Why not create your own crown and bake your own Galette des Rois?

Recipe : 500 g of puff pastry pinch of salt 12-15cl water 350g butter melted then cooled in the fridge 1 egg yolk Crème fraîche 60gr almond powder 1 tablespoon of kirsch 60 gr caster sugar 60 gr de butter 1 egg Mix the sugar with the almond and the egg, add the melted butter and the kirsch If the cream becomes too thick, add a little creme fraiche. Roll the puff pastry and make two identical circles Spread the cream on the first disk, place the charm. Cover with the second disk and seal the edges. Spread a mixture of egg yolk and water on the top with a brush, being very careful with NOT spreading any of it on the edges. Make some little cuts on the edges to allow the pastry to rise, and make few holes on the top of the disk to allow the steam to get out. Pre-heat the oven at 230oC. Brush again with egg yolk and little water Cook in warm oven for 35 to 40 minutes (you can start with the oven at 220/23oC for 15 mn then with oven at 200oC for 20mn. Add icing sugar 5mn before the end of cooking time or with little syrup. Let the galette to cool down a little before serving.