Wednesday, March 1, 2017
King Cake, but French
A couple of years ago I was asked to test half a dozen pastry and cake recipes for a South African magazine, Food and Home Entertaining. It was a lot of fun, because I baked things I would not ordinarily choose. I think the Frenchman and I also put on some weight. This easy-to-make, rustic puff pastry confection was delicious, filled with a frangipane. I cheated and used a high quality pre-made puff pastry - one day I suppose I'll make it at home again (not hard, but time consuming).
Galette des Rois is eaten in January for Epiphany, but since it is still a king cake, I have no problem rolling it out after Mardi Gras. This is not a religious household, so eat away, Lent or no Lent.
Galette des Rois
3.5 oz (100 gr) butter, softened
3.5 oz (100 gr) fine sugar
1 large egg
2 oz (60 gr) ground almonds
2 oz (60 gr) nibbed almonds*
2 Tablespoons (30 ml) rum
2 x 8 oz (230 gr) rolls ready-made puff pastry
2 Tablespoons jam of your choice, heated
1 egg yolk
2 Tablespoons water
*Or use almond slivers and pulse them in a food processor for a couple of seconds to chop up.
Preheat the oven to 400’F.
In a large bowl beat the butter and fine sugar until light and fluffy. Add the egg and beat in. Add the nuts and rum and mix well.
Roll out one puff pastry disc a floured work surface and cut out a disc 9 inches wide. Place onto a buttered baking sheet. Brush a layer of jam all over the disc, leaving a jamless ¼ inch gap around the edge.
Place the second roll of pastry on the floured work surface and cut a 10 inch wide disc (the larger circle will accommodate the filling). Reserve.
Spread the nut mixture on top of the jam on the first pastry layer. Brush the jamless edges lightly with water. Place the second layer of pastry over the first the nuts and jam. Trim if necessary. Crimp the edges to seal. Score the top of the pastry gently, making sure not to cut all the way through.
Whisk the egg yolk and water together in a small bowl to make an egg wash. Brush the pastry with the egg wash (the cake pictured had no egg wash - too pale).
Place in the preheated oven and bake for 45 – 50 minutes or until the pastry has puffed and is golden brown.