Galette des Rois


Happy New Year!! I hope this year is your best year yet! What are your resolutions for this year? Check mine out here!

Did you know, in Spain, children get their presents during the holidaysfrom the Three Wise Men, or the Three Kings on the 6th of January? We have a big parade where kids wait their arrival and then being such a catholic country, they leave their shoes by the nativity at home. The next day, the presents are there! Of course, now most children get presents from both Father Christmas and the Three Wise Men and they leave their shoes by the Christmas Tree. We have a tradition, as well, to eat a "Roscon de Reyes" which is similar to a brioche filled with candied fruit and sometimes cut in half and filled with cream. There is inside, a little figurine and the person that gets it becomes the king or Queen for the day.

galette des rois

In France, the tradition is to eat a galette de rois. The Galette can be found in any patisserie in France during the month of January and it is served in schools as well. Like the Roscon, the galette has a figurine called a feve; traditionally it was a religious porcelain figurine but now it can be anything from a cartoon character to a dog or a car. Like in Spain, the 6th is a bank holiday so usually families get together and they eat the galette.

The recipe is very simple and I guarantee everyone will love it! Why not try making it this weekend?

This is better eaten when warm so if you make it the day before, keep it in the fridge and put it in a low oven for 10-20min.

Here is what you need:

2 sheets of puff pastry (I used all butter puff pastry)
100g ground almond
90g caster sugar
40g Butter, melted
2 eggs
1 shot of rum

Make 2 equal discs (I used a plate) and leave it to cool in the fridge for about 30min.
In the meantime, let's make the frangipane. In a bowl, mix the ground almonds, sugar, butter, rum and the 2 yolks of the eggs. Leave the white in another bowl for later. Leave to rest while the oven is pre-heating at 200 degrees.
Once the pastry is cold, put the frangipane mix in the centre and spread it a bit. You should have an edge about 2cm thick with no filling. Put the feve somewhere on top of the frangipane. If you don't have one, you could use a raw bean. Paint some water on the edge and put the other disc on top. Press lightly around the edge so the discs stick together and with a sharp knife create the diamond shape without cutting through. Paint the top with a bit of the white of the egg. In the middle make a tiny little hole so the steam can get out and the pastry won't puff up too much.
Cook in the oven for 25 mins or until the pastry is golden and has puffed up slightly.
Once it's out, leave it to cool for a few minutes and serve warm.

In my family we have always said whoever gets the feve means they will have a great year, so I wish you all good luck!

Let me know if you try the recipe! And let me know your thoughts in the comments below! Do you have any traditions for that time of the year? I would love to know how you celebrate!

Enjoy! X