West of Beige: Entertaining Thoughts

January brings Epiphany, the feast of the three kings. We are not French, nor did I grow up celebrating this holiday. But for me, it wraps up the Christmas season. And only then do we take down the tree!
There are many versions of the this traditional cake. (Permit me to digress into food nerdiness for a moment.) The 'Galette des Rois' originated in northern France and is an almond and puff pastry tart. In Southern France they made a brioche and candied fruit 'Gateau des Rois.' This is similar to the New Orleans version (see below.) I prefer to serve the traditional Galette des Rois as the almond filling is so creamy and delicious. And yes, because puff pastry is so much easier than a yeast dough! Here is a beautiful recipe that works for me every year.

Source: bestoffrenchfood.com via Alison on Pinterest

Galette des Rois (adapted from food network)

Ingredients

1 or 2 packages (17.3-ounce) store bought puff pastry sheets, if frozen thaw in refrigerator

Frangipane (enough for two cakes)

1 cup soft butter
1 cup ground blanched almonds
4 tablespoons flour
3 eggs
3/4 cup sugar
1 teaspoon almond extract
1 pinch salt
Egg yolk mixed with 1 tablespoon water
1 large dried bean

Directions

Preheat oven to 450 degrees. With an electric beater, mix all the ingredients for the frangipane cream just until blended. On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash. Spread half of the frangipane cream on the center. Place one dried bean halfway towards the edge and place the second circle on top matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling. If making 2 galettes use remaining cream and follow the same method for preparation.

Decorate the galette with a fork, press edges together all around-no pricking. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. Brush the surface with egg wash being careful no to get any on the sides.

Bake the galette in the center of a preheated 450 degree oven for 15 minutes then 350 degrees for 30 minutes.

For the tradition of Epiphany, the one who discovers the bean is made the king or queen of the day and in our house is exempt from evening chores!

If you are from New Orleans you celebrate with a king cake decorated in traditional Mardi Gras colors of gold, purple, and green. I find the yeast dough a bit more intimidating than the pre-made puff pastry!