Galette Des Rois Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GALETTE DES ROIS



Galette des Rois image

This is a popular French cake that celebrates the holiday of Epiphany (January 6th) the day when the Three Kings visited the Baby Jesus. As part of French tradition, a bean or small china feve (favor) is hidden in the cake. The person who finds the feve in his or her slice becomes king or queen for the day. The person can also choose someone to be their king or queen and can lead the traditional dance.

Provided by ULYBERT

Categories     World Cuisine Recipes     European     French

Time 50m

Yield 16

Number Of Ingredients 12

¼ cup almond paste
¼ cup white sugar
3 tablespoons unsalted butter, softened
1 egg
¼ teaspoon vanilla extract
¼ teaspoon almond extract
2 tablespoons all-purpose flour
1 pinch salt
1 (17.25 ounce) package frozen puff pastry, thawed
1 dry kidney bean
1 egg, beaten
1 tablespoon confectioners' sugar for dusting

Steps:

  • Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
  • Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
  • Roll out one sheet of the puff pastry into an 11-inch square. Keep the pastry cool, do not knead or stretch. Use a large pie plate, cake pan or frying pan to trace an 11 inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
  • Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top, and press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the galette. Use a knife to make a crisscross pattern in the egg wash, and then prick several small slits in the top to vent steam while baking.
  • Bake for 15 minutes in the preheated oven. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Transfer to a wire rack to cool.
  • Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

Nutrition Facts : Calories 228.5 calories, Carbohydrate 19.7 g, Cholesterol 29 mg, Fat 15.3 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 4.6 g, Sodium 84.6 mg, Sugar 3.9 g

TRADITIONAL FRENCH GALETTE DES ROIS RECIPE



Traditional French Galette des Rois Recipe image

French galette des rois boasts a creamy almond filling encased in flaky, golden puff pastry. It translates to "king cake" and celebrates Epiphany.

Provided by Rebecca Franklin

Categories     Dessert     Cakes     Cake

Time 45m

Number Of Ingredients 12

For the Almond Cream Filling:
1/2 cup almond meal
1/4 cup granulated sugar
1 egg
3 tablespoons butter (softened)
3/4 teaspoon vanilla extract
1 tablespoon all-purpose flour
For the Cake:
17 ounces puff pastry (thawed)
Optional: 1 dried fava bean
1 egg (beaten )
2 tablespoons confectioners' sugar

Steps:

  • Gather the ingredients.
  • Combine almond meal, sugar, egg, softened butter, vanilla extract, and flour in the bowl of a food processor .
  • Blend to a smooth, creamy paste. Feel free to make this cream a few days in advance, then refrigerate in an airtight container.
  • Gather the ingredients.
  • Position a rack in the center of the oven and heat to 425 F. Line a rimmed baking sheet with parchment paper.
  • Roll out 2 sheets of puff pastry and cut into 2 (11-inch) discs. Place one disc on the prepared baking sheet. Spread an even layer of almond cream, leaving a 1-inch border around the edges.
  • If you wish to include a dried fava bean, you can do so at this point. Simply nestle it in the almond cream. Brush some of the beaten egg over the pastry border.
  • Place second puff pastry disc on top of filling, and crimp edges with a fork to seal the cake.
  • Using a sharp knife, score a decorative pattern into the top layer of pastry without cutting through to the almond filling. Brush galette with the remaining beaten egg (this will create a golden crust).
  • Bake cake for 15 minutes. Remove from oven and dust cake with confectioners' sugar.
  • Return to oven and bake until the puff pastry becomes a deep golden brown, 10 to 12 minutes more. Allow cake to cool for 20 minutes before serving.

Nutrition Facts : Calories 312 kcal, Carbohydrate 25 g, Cholesterol 39 mg, Fiber 1 g, Protein 5 g, SaturatedFat 4 g, Sodium 136 mg, Sugar 6 g, Fat 21 g, ServingSize 1 cake (12 servings), UnsaturatedFat 0 g

GALETTE DES ROIS



Galette des rois image

A puff pastry pie filled with frangipane, tradionally eaten on Twelfth Night, from Mary Cadogan's blog

Provided by Mary Cadogan

Categories     Afternoon tea, Treat

Time 45m

Yield Cuts into 6 - 8 slices

Number Of Ingredients 7

400g ready-made puff pastry
2 rounded tbsp apricot jam
100g softened butter
100g caster sugar
1 lighly beaten egg
100g ground almond
2 tbsp cognac or dark rum

Steps:

  • Heat the oven to 200C/fanC180/gas 6.
  • Divide the ready-made puff pastry in half, roll out each piece and cut into a 25cm round. Put one round on a baking sheet and spread with the apricot jam to within 2cm of the edges.
  • Beat together the softened butter and caster sugar until light and fluffy, then beat in the egg. Stir in the ground almonds and cognac or dark rum.
  • Spoon the mixture over the jam, spreading it evenly. Brush the edges of the pastry with water, then cover with the second piece, pressing the edges to seal. Mark the top of the pastry from the centre to the edges like the spokes of a wheel or in a zig zag pattern, then brush with beaten egg.
  • Bake for 25-30 mins until crisp and golden. Serve warm or cold.

GALETTE DES ROIS



Galette des Rois image

The galette des rois, celebrating Epiphany, the day the Three Kings (les rois) visited the infant Jesus, is baked throughout January in France. Composed of two circles of puff pastry sandwiching a frangipani filling, each comes with a crown and always has a trinket, called a fève, or bean, baked into it. It's an invitation to gather, as much party game as pastry - if your slice has the fève, you get the crown and the right to be king or queen for the day. Happily, the galette can be made to fit your schedule. The pastry circles can be cut, covered and refrigerated ahead of time as can the almond filling (it will keep for up to 3 days). And the whole construction can be made early in the day and baked when you're ready for it. Tuck a bean or whole almond into the filling - warn your guests! - and, if there are children in the house, put them to work crafting a crown.

Provided by Dorie Greenspan

Categories     pastries, dessert

Time 2h15m

Yield Serves 8

Number Of Ingredients 9

6 tablespoons (85 grams) unsalted butter, at room temperature
3/4 cup (85 grams) confectioners' sugar
3/4 cup (85 grams) almond flour
1/4 teaspoon salt
2 large eggs, at room temperature
1 tablespoon rum (optional)
1 teaspoon pure vanilla extract
2 9 1/2-inch-diameter circles puff-pastry dough (from a 14- to 17-ounce package; 396-482 grams), cold
1 whole almond or dried bean, for the charm

Steps:

  • Working with a mixer or by hand, beat the butter and sugar together until creamy and light. Beat in the almond flour and the salt. Mix in 1 whole egg, then the white from the second egg (reserve the yolk). Mix in the rum, if using, and the extract. Cover, and refrigerate for at least 1 hour.
  • Mix the yolk with 1 teaspoon cold water; cover, and refrigerate until needed.
  • Place one circle of dough on a baking sheet lined with parchment paper. Spread the filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2 inch or so. Refrigerate for at least 30 minutes.
  • Heat the oven to 425. Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won't rise). With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.
  • Turn the heat down to 400, and bake for 30 to 40 minutes, until the galette is puffed and deeply golden. Check after 20 minutes, and tent loosely with foil if it's browning too much or too fast. Transfer to a rack, and cool for at least 15 minutes (the galette may deflate - that's puff pastry for you). Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 864, UnsaturatedFat 35 grams, Carbohydrate 67 grams, Fat 61 grams, Fiber 3 grams, Protein 13 grams, SaturatedFat 18 grams, Sodium 385 milligrams, Sugar 12 grams, TransFat 0 grams

GALETTE DES ROIS



Galette des Rois image

Provided by Food Network

Categories     dessert

Time 2h5m

Yield 8 servings

Number Of Ingredients 10

1/3 cup/70 g butter, softened
1/2 cup/70 g confectioners' sugar
1/2 cup/70 g ground almonds
1 egg
1 tablespoon dark rum
1/2 teaspoon pure vanilla extract
2 sheets store-bought puff pastry, about 1/4-inch/5 mm thick, chilled
1 magic bean, for hiding in the cake
1 egg, lightly beaten, for sealing the pastry
Sifted confectioners' sugar, for dusting (or a few spoonfuls of apricot jam, heated until runny)

Steps:

  • For the cream filling: Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum and vanilla. Beat until smooth with a fork. Cover and chill until firm, at least 1 hour.
  • For the pastry shell: Lay an 8-inch/20 cm round plate on one sheet of cold pastry and go around it with a knife. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round. Lay the smaller round of chilled dough on a dampened baking sheet. Spread the chilled cream filling over, leaving a good 1-inch/2.5 cm margin all around the edge. Hide a bean somewhere in the cream. Brush the border with egg wash. Lay on the top round and press the edges well to seal. Score the edge all around with the blunt side of a knife to seal. Make a cross in the center for steam to escape and draw spirals out to the edges for decoration. Brush with egg wash all over the top, avoiding the edges, so that they'll puff up easily. Chill in the freezer until very firm, about 20 minutes.
  • Preheat the oven to 450 degrees F/230 degrees C. Bake the cake until puffed up high and dark golden in color. Sprinkle with a thin coating of confectioners' sugar and blast under the broiler or melt with a blowtorch. You can also brush with melted apricot jam for a glaze.

GALETTE DES ROIS-KING CAKE



Galette des Rois-King Cake image

Provided by Food Network

Categories     dessert

Time 1h5m

Number Of Ingredients 10

1 or 2 packages (17.3-ounce) store bought puff pastry sheets, if frozen thaw in refrigerator
1 cup soft butter
1 cup ground blanched almonds
4 tablespoons flour
3 eggs
3/4 cup sugar
1 teaspoon almond extract
1 pinch salt
Powdered sugar, for dusting
Egg yolk mixed with 1 tablespoon water

Steps:

  • Preheat oven to 450 degrees. With an electric beater, mix all the ingredients for the frangipane cream just until blended. On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash (beaten egg yolk). Spread half of the frangipane cream on the center and place the second circle on top matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling. If making 2 galettes use remaining cream and follow the same method for preparation.
  • Decorate the galette with a fork, press edges together all around-no pricking. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. Brush the surface with egg wash being careful no to get any on the sides.
  • Bake the galette in the center of a preheated 450 degree oven for 15 minutes then 350 degrees for 30 minutes. For the last 5 minutes, sprinkle with powdered sugar and bake until golden brown. Serve warm with gold paper crown on top.
  • For the tradition of Epiphany in the privacy of your kitchen cut the galette in as many parts as people in the party. In one of them, insert a little ceramic toy (big enough to prevent swallowing). In the old days, they used a dried fava bean, so to this day it is still called "la feve." Everyone picks 1 piece of galette the one who discovers the toy is made the king of the day and wears the crown. He picks a queen by putting the toy in her glass and everyone raises his or her glass and applauds. Same process in reverse if a lady finds the toy. Tradition says that the next party should be at the king's expense.

GALETTE DES ROIS



Galette Des Rois image

This is from allrecipes.com. I haven't tried it yet. I can say, however, that an almond filling inside of good bread is very good indeed, having made something like that in the past.

Provided by Debbie R.

Categories     Dessert

Time 50m

Yield 16 serving(s)

Number Of Ingredients 12

1/4 cup almond paste
1/4 cup white sugar
3 tablespoons unsalted butter, softened
1 egg
1/4 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons flour
1 pinch salt
1 (17 1/4 ounce) package frozen puff pastry, thawed
1 dry kidney bean
1 egg, beaten
1 tablespoon confectioners' sugar, for dusting

Steps:

  • Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. Set aside.
  • Preheat the oven to 425 degrees F (220 degrees C). Butter a baking sheet or line with parchment paper, and set aside.
  • Roll out one sheet of the puff pastry into an 11 inch square. Keep the pastry cool, do not knead or stretch. Using a large pie plate, cake pan or frying pan, trace an 11-inch circle onto the dough using the tip of a small knife. Place the circle of pastry onto the prepared baking sheet. Repeat with the second sheet of pastry. Refrigerate both sheets.
  • Mound the almond filling onto the center of the pastry that is on the baking sheet. Leave about 1 1/2 inch margin at the edges. Press the bean or feve down into the filling. Place the second sheet of pastry on top. Press down the edges to seal. Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. Make several small slits in the top to vent steam.
  • Bake for 15 minutes. Do not open the oven until the time is up, as the pastry will not fully puff. Remove from the oven, and dust with confectioners' sugar. Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. Cool on a wire rack.
  • Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve. Serve warm or cold. Make sure to tell everyone about the bean or feve.

Nutrition Facts : Calories 230.9, Fat 15.4, SaturatedFat 4.6, Cholesterol 32.2, Sodium 95.2, Carbohydrate 19.9, Fiber 0.7, Sugar 5.2, Protein 3.5

More about "galette des rois recipes"

GALETTE DES ROIS RECIPE - RAYMOND BLANC OBE
galette-des-rois-recipe-raymond-blanc-obe image
Web Step 3. Making the Galette: Place one disc of pastry on a baking sheet. Spoon the almond cream into the centre, then, with a palette knife, spread the cream into an even circle leaving a 2cm edge around.
From raymondblanc.com
See details


THE TRADITIONAL FRENCH GALETTE DES ROIS RECIPE
the-traditional-french-galette-des-rois image
Web Jan 2, 2022 Preparation of the galette. Spread the puff pastry out on a lightly floured surface. Cut two circles about 8 inches (20cm) in diameter. Prick the puff pastry circles with a fork. Place one circle of dough on a …
From leoncechenal.com
See details


GALETTE DES ROIS RECIPE - DAVID LEBOVITZ
galette-des-rois-recipe-david-lebovitz image
Web Jan 5, 2014 1 teaspoon milk. To make the almond filling, in a medium bowl, or in the bowl of a stand mixer, combine the almond flour, sugar, salt, and orange zest. Mash in the butter until it’s completely incorporated. …
From davidlebovitz.com
See details


GALETTE DES ROIS RECIPE - BBC FOOD
Web Make a couple of small steam holes in the centre of the galette. Bake in the oven for 25-30 minutes, or until the pastry is crisp and golden-brown. Set aside to cool slightly before …
From bbc.co.uk
See details


BEST GALETTE DE ROIS — HOW TO MAKE GALETTE DE ROIS
Web Feb 25, 2022 Using a rolling pin, lightly roll the circle to an even ½” thickness. Step 6 In a small bowl, whisk the egg, water, and salt until completely combined. Brush the egg …
From delish.com
See details


GALETTE DES ROIS (FRENCH KINGS' CAKE) - COOKIST.COM
Web Spread the frangipane in the center of the puff pastry making sure to leave space around the edges. Step 7. Place the bean or almond in the frangipane. Put one of the discs onto the …
From cookist.com
See details


TRADITIONAL FRENCH KING CAKE (GALETTE DES ROIS) : R/RECIPES - REDDIT
Web Refrigerate for at least 30 minutes. Heat the oven to 425 F. Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border. With the point of a …
From reddit.com
See details


GALETTE DES ROIS RECIPE - ENTERTAINING WITH BETH
Web Pre-heat oven to 400F (200C). In the bowl of an electric mixer beat together the almond paste, butter and powdered sugar until well combined. Then add eggs 1 at a time, …
From entertainingwithbeth.com
See details


TOP 43 GALETTE DU ROI RECIPE RECIPES - PARDUE.ALFA145.COM
Web Galette des Rois Recipe - NYT Cooking . 1 week ago nytimes.com Show details . Step 1. Working with a mixer or by hand, beat the butter and sugar together until creamy and …
From pardue.alfa145.com
See details


PIRULETAS DE GALETTE DES ROIS - COOKIDOO® – OFICIáLNí PLATFORMA …
Web 40 g de chocolate fondant para postres (50% cacao) en trozos. 50 g de azúcar. 50 g de mantequilla a temperatura ambiente, en trozos. 1 yema de huevo. 50 g de almendra …
From cookidoo.cz
See details


BEST GALETTE DES ROIS RECIPES | FOOD NETWORK CANADA
Web Jun 8, 2011 Directions. Step 1. Make the almond filling: Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum, and vanilla. Beat …
From foodnetwork.ca
See details


GALETTE DES ROIS (THE BEST) | RICARDO
Web Using a knife, make shallow incisions running from the centre of the galette to the edges, without cutting all the way through the dough. Freeze for 30 minutes. With the rack in the …
From ricardocuisine.com
See details


GALETTE DES ROIS RECIPE – ALLY BAKES
Web Jan 16, 2021 Remove the galette from the oven, brush with syrup, and place back into the oven for about 5 minutes to dry out the glaze slightly. Place a 6″ cake pan in the centre to …
From allybakes.ca
See details


WWW.ALLRECIPES.COM
Web www.allrecipes.com
From allrecipes.com
See details


GALETTE DES ROIS RECIPE - CAHERNANE HOUSE HOTEL KILLARNEY
Web Method. Step 1. Cut out the puff pastry and make it into circular bases of 22cm and another of 24cm. Wrap the pastry in cling film and refrigerate for an hour. Step 2. In a bowl beat …
From cahernane.com
See details


GALETTE DES ROIS - WSJ RECIPES
Web Directions. Make the filling: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl using a hand mixer), cream butter and sugar on medium speed until light …
From wsj.com
See details


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #occasion     #for-large-groups     #desserts     #french     #european     #dinner-party     #heirloom-historical     #holiday-event     #vegetarian     #dietary     #christmas     #taste-mood     #sweet     #number-of-servings

Related Search