King for a Day

There are days when I walk by my local boulangerie with a sigh and say “I could never make that.” Mais si. To paraphrase the words of our esteemed President: Yes I can.

This past Sunday we were invited to a Galette party – to celebrate the feast of the Epiphany. The traditional cake is a dense almond cream called frangipane, tucked between two layers of puff pastry. Inside the cake is hidden a tiny figurine – la fève – originally a broad bean. He who finds the fève is king for a day – paper crown and everything.

I was expecting a store bought version, but when we arrived – G. colleagues were mounding a freshly whipped bowl of almond cream into the center of the puff pastry. I’ve experimented with frangipane over the years – everyone from Eric Keyser to Lenotre – too sweet, too slippery, too something. Finally, with eternal thanks to Virginie – I have a recipe for the ages. Light, not overly sweet, laced with rum – I’m sure it will be wonderful as a base for summer fruit tarts as well. I’ve left the recipe in grams – so you’ll have it that much sooner. As soon as I get around to making it at home, I’ll post the conversion.

I’m thinking seriously of making myself a paper crown – just to have one on hand in case of emergencies.

Galette des Rois

2 sheets of puff pastry, they are circular in France, yours may be rectangular – can’t hurt
100 grams of salted butter, if you can find it with sea salt crystals – so much the better
100 grams of granulated sugar
3 eggs
1 tbsp dark rum
½ teaspoon almond extract
½ teaspoon vanilla extract
150-180 grams of ground (powdered) almonds
2 teaspoons of powdered sugar

Heat the oven to 410°F

Whip the butter until soft and airy. Add the sugar and cream the two together until light and fluffy. Add 2 eggs, whisk to combine.

Break the third egg into a cup, stir lightly. Pour ½ of the 3rd egg into the batter. Put the cup with the remaining ½ egg to one side. Add the rum, vanilla and almond extract to the batter, whisk to combine. Then add enough ground almonds so that the batter will hold its shape when mounded on the pastry – it should be just thick enough so that it doesn’t ooze all over the place like a B-movie blob.

Line a large cookie sheet with wax paper. Unroll your bottom sheet of pastry. Put the frangipane on top, spreading it into a thick layer with a spatula, leaving a 1 ½ -2 inch border all around. Place the other sheet of puff pastry on top. Add two teaspoons of powdered sugar to the ½ egg in your little cup . With a pastry brush, use the egg wash to seal the edges – you can crimp them as well. Brush the top of the galette with the egg wash as well. Make a small hole in the center of the top crust for the steam to escape. Being careful not to pierce the pastry, you can carve the traditional pinwheel design.

Bake at 410° for 10 minutes. Lower the oven to 315° and bake for a further 10 minutes. Cool for 15 or 20 minutes before serving. Make yourself a silly paper hat.

Serves 8-10