Winter, yes winter only..
20mn
40mn
It is a real delicacy awaited by many at the beginning of the year, it is of course the galette des rois! It is enjoyed in many countries but do we know its true history?
Originally it appeared to celebrate the saturnalia, the Romans shared a dry cake with their slaves. Then the Christians took this custom to celebrate the birth of Jesus on earth. Thus the wise men offered a cake with a bean. Initially the hidden bean was not made of porcelain, it was a legume, the bean is a symbol of fertility and birth because it is one of the first to grow. Depending on the country, it can be eaten in several ways, in the form of a round brioche with candied fruit, with a flaky pastry base accompanied by jam or not, the king's cake can be eaten in several ways.
Bergamott presents you the king's cake filled with frangipane. What is frangipane? It's simply a third of pastry cream mixed with two thirds of almond cream and it's a real taste bomb.
For this express gluten-free version, we opt for a ready-made puff pastry in the shops.
Comme le veut la tradition le plus jeune de la tablée se glisse sous la table et désigne au fur et à mesure l’ordre dans lequel se distribue les parts de galette afin de préserver le mystère de la part où se cache la fève. Ainsi on évite toute tricherie pour finalement connaître le futur roi ou reine. Avec cette recette vous allez vous régalez !
Serves 6
Materials
1 saucepan
1 mixer
Ingredients
2 discs of puff pastry
1 bean
For the pastry cream
- 2 eggs
- 1,7oz sugar
- 1oz of flour
- 8,5fl oz of milk
- 1 vanilla bean
for the almond cream
- 3 eggs yolks
- 4,5oz almond powder
- 3,5oz powdered sugar
- 4,5oz of soft butter
- 2 eggs yolks for gilding
How to
- For the custard, whisk the eggs with the sugar until the mixture turns white.
- Add the flour and mix.
- Cut the vanilla pod in half to remove the seeds, heat them in a saucepan with the milk.
- Pour egg and sugar into the mixture
- Put the mixture back into the saucepan to thicken the custard over a low heat.
- Strain on contact and leave to cool for an hour.
- For the almond cream, work the butter and sugar together until the mixture whitens.
- Add the egg yolks one by one, then add the almond powder.
- Fold the custard into the almond cream
- Pour into a piping bag.
- On the first pastry, starting from the centre, spread the cream in a spiral shape. Leave 2 centimetres on the edges.
- Insert the bean and brush the edge of the pastry with your egg yolks.
- Place the second pastry on top, sealing the edges.
- Brush the top of the cake with egg yolk and draw stripes with a knife.
- Leave the cake in the fridge for an hour.
- Bake for 10 minutes in an oven preheated to 390°F, then lower the temperature to 355°F and continue baking for about 30 minutes (depending on your oven).
A small tip..
You can serve it with a bottle of cider
Serves 6
Materials
1 saucepan
1 mixer
Ingredients
- 2 discs of vegan puff pastry
- 1 bean
- 7oz almond powder
- 5oz sugar
- 1 pack vanilla sugar
- 3 tablespoons neutral oil
- 1,4oz cornflour
- 7fl oz almond cream
- Additional vegetable cream for gilding
How to
- Mix the sugar with the vanilla sugar and oil.
- Add the cornflour and mix again.
- Pour in the almond cream and mix.
- Add the almond powder and mix until the mixture is smooth.
- Pour into a piping bag.
- On the first pastry, starting from the centre, spread the cream in a spiral shape. Leave 2 centimetres on the edges.
- Insert the bean and brush the edge of the dough with water.
- Place the second pastry on top, sealing the edges.
- Decorate the top of the cake with the vegetable cream and draw stripes with a knife.
- Leave the cake in the fridge for an hour.
- Bake for 10 minutes in an oven preheated to 390°F, then lower the temperature to 355°F and continue baking for about 30 minutes (depending on your oven).
A small tip..
You can serve it with a bottle of cider
The recipe for the king's cake
Good tasting!