Stuff & Nonsense…

La galette des Rois (the cake or “wafer” of the Kings), a cake celebrating Epiphany, is traditionally sold and consumed a few days before and after this date. In northern France the cake (which can be either circular or rectangular) consists of flaky puff pastry layers with a dense center of frangipane.

Tradition holds that the cake is “to draw the kings” to the Epiphany. A figurine, la fève, which can represent anything from a car to a cartoon character, is hidden in the cake and the person who finds the trinket in their slice becomes king for the day and will have to offer the next cake. Originally, la fève was literally a broad bean (fève), we could only find the charming “lapin cretin”.. maybe a bean would have been better!!

A paper crown is included with the cake to crown the “king” who finds the fève in their piece of cake. To ensure a random distribution of the cake shares, it is traditional for the youngest person to place themselves under the table and name the recipient of the share which is indicated by the person in charge of the service.

Formerly, one divided the cake in as many shares as guests, plus one. The latter, called “the share of God,” “share of the Virgin Mary,” or “share of the poor” was intended for the first poor person to arrive at the home.

The French President is not allowed to “draw the kings” on Epiphany because of the etiquette rules. Therefore, a traditional galette without figurine or crown will be served to his Sarkosyness at Elysée Palace this week.

Here is the recipe…It is yummy..Go on try it, use a little lego figure or similar…got to be better than a cretinous rabbit!!!

Oven on to 180 degrees

2 rounds or rectangles of flaky or puff pastry/150g ground almonds/150g caster sugar/2 eggs/150g melted butter/few drops of almond essence/egg yolk.

Mix the sugar and almond together then add to the melted butter and chuck in the eggs(easier if beaten slightly first) add the almond essence and voila!! Lay one sheet of pastry on a baking sheet with something non-stick and spread the paste in the “la fève” somewhere around where the middle of a slice may be. Egg yolk the edges and then carefully place the second sheet of pastry over the top. This is where you create a rose pattern, see photo, then brush the top with yolk too.

30 minutes at 180 degrees and there you go…Serve warm or cold as it is yummy the next day with a cup of tea!! Isn’t it EC!!

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