Forwarded from Aries
King cake traditionally called galette des rois in French whatever it may be have various shapes, type of cake and flavor depending on the region and local traditions. But of all stories, there is one that gave it its name to it, the galette.
In the 16th century, the king cake was the subject of a fierce war between bakers and pastry chefs, each wanting a monopoly on its sale, already feeling it could become a lucrative market. King Francois the 1st granted the right to Pastry chefs. Bakers skirted their ban of selling king cakes by replacing them with galettes that they offered to their customers.
In Paris, king cake was a mixed with the Pithiviers cake to become a galette of puff pastry filled with almond frangipane. In Southern France, it is an orange blossom flavored brioche with candied fruit. In the Alps, the galette of my childhood was a generous brioche with huge pink pralines. I wonder if there is somewhere a complete list of all the different king cakes served across France. I promise, next year I will start my tour of France regional king cakes recipes.
In the 16th century, the king cake was the subject of a fierce war between bakers and pastry chefs, each wanting a monopoly on its sale, already feeling it could become a lucrative market. King Francois the 1st granted the right to Pastry chefs. Bakers skirted their ban of selling king cakes by replacing them with galettes that they offered to their customers.
In Paris, king cake was a mixed with the Pithiviers cake to become a galette of puff pastry filled with almond frangipane. In Southern France, it is an orange blossom flavored brioche with candied fruit. In the Alps, the galette of my childhood was a generous brioche with huge pink pralines. I wonder if there is somewhere a complete list of all the different king cakes served across France. I promise, next year I will start my tour of France regional king cakes recipes.
Forwarded from Aries
And what about the bean?
The tradition comes from the 14th century when, for the first time, in Besancon (Eastern France) monks began to elect their chief chapter by putting a gold coin in a piece of bread. The bread was then replaced by a brioche crown (were they gourmets?), and gold coin by a bean (cheaper!).
This tradition has developed rapidly in all layers of the population. Or was it a memory of old customs? In Babylon as a slave drew lots of royalty, becoming king of a day (but being killed at the end of his reign) and in Rome during Saturnalia (celebrating the god Saturn) during the winter solstice: during one day masters and slaves were on treated as equals – they even ate at the same table -, a king was elected for the day. The king could achieve what he wanted and give pledges.
The tradition comes from the 14th century when, for the first time, in Besancon (Eastern France) monks began to elect their chief chapter by putting a gold coin in a piece of bread. The bread was then replaced by a brioche crown (were they gourmets?), and gold coin by a bean (cheaper!).
This tradition has developed rapidly in all layers of the population. Or was it a memory of old customs? In Babylon as a slave drew lots of royalty, becoming king of a day (but being killed at the end of his reign) and in Rome during Saturnalia (celebrating the god Saturn) during the winter solstice: during one day masters and slaves were on treated as equals – they even ate at the same table -, a king was elected for the day. The king could achieve what he wanted and give pledges.
Forwarded from Aries
Then under Louis XIII, the ladies of the court use to draw lots. The winner became the queen for a day and could request a vow to the king. This was quickly abolished by his successor Louis XIV.
In the same period (14th century) the custom of “the king drinks” appeared. Whoever got a piece of cake with a bean inside had to offer a drink to the whole assembly. It is said that the stingiest use to swallow the bean not to have to pay. Thus appeared porcelain charms, as they were more difficult to swallow. The real beans were replaced by porcelain charms representing Jesus in the 18th century (and a Phrygian cap during the French revolution and nowadays all kind of things).
Actually, the first beans were put in king cakes because they were a symbol of fertility (the bean is the first vegetable growing in spring after the winter solstice).
In the same period (14th century) the custom of “the king drinks” appeared. Whoever got a piece of cake with a bean inside had to offer a drink to the whole assembly. It is said that the stingiest use to swallow the bean not to have to pay. Thus appeared porcelain charms, as they were more difficult to swallow. The real beans were replaced by porcelain charms representing Jesus in the 18th century (and a Phrygian cap during the French revolution and nowadays all kind of things).
Actually, the first beans were put in king cakes because they were a symbol of fertility (the bean is the first vegetable growing in spring after the winter solstice).
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Forwarded from Aries
Galette des rois Recipe
Eight to twelve servings
When working with puff pastry, it’s important to keep it well-chilled and work quickly when rolling as it tends to get stubborn as it warms up. Keep the second piece in the refrigerator until after you’ve rolled out the first. After rolling, brush off any excess flour. And make sure to seal the edges really well to avoid the filling leaking out.
Frozen puff pastry can often be found in the freezer section of well-stocked supermarkets. Avoid brand that list fats other than butter in the ingredients for best results. If you don’t want to use alcohol, simply omit it or use a few drops of orange flower water in its place.
A few people noted in the comments that some of the butter ran out of the tart during baking. Although I don’t do it, some recipes advise that you can add 2-3 teaspoons of cornstarch to the almond filling, which you are welcome to do as extra insurance.
Almond Filling
1 cup (100g) almond flour
1/2 cup (100g) sugar
pinch salt
zest of 1/2 orange, unsprayed
3 1/2 ounces (100g) unsalted butter, cubed, at room temperature
2 large eggs, at room temperature
2 teaspoons rum
1/8 teaspoon almond extract
1 pound (450g) puff pastry, divided in two pieces, chilled
a whole piece of almond or candied fruit to be the fève
Glaze
1 egg yolk
1 teaspoon milk
Eight to twelve servings
When working with puff pastry, it’s important to keep it well-chilled and work quickly when rolling as it tends to get stubborn as it warms up. Keep the second piece in the refrigerator until after you’ve rolled out the first. After rolling, brush off any excess flour. And make sure to seal the edges really well to avoid the filling leaking out.
Frozen puff pastry can often be found in the freezer section of well-stocked supermarkets. Avoid brand that list fats other than butter in the ingredients for best results. If you don’t want to use alcohol, simply omit it or use a few drops of orange flower water in its place.
A few people noted in the comments that some of the butter ran out of the tart during baking. Although I don’t do it, some recipes advise that you can add 2-3 teaspoons of cornstarch to the almond filling, which you are welcome to do as extra insurance.
Almond Filling
1 cup (100g) almond flour
1/2 cup (100g) sugar
pinch salt
zest of 1/2 orange, unsprayed
3 1/2 ounces (100g) unsalted butter, cubed, at room temperature
2 large eggs, at room temperature
2 teaspoons rum
1/8 teaspoon almond extract
1 pound (450g) puff pastry, divided in two pieces, chilled
a whole piece of almond or candied fruit to be the fève
Glaze
1 egg yolk
1 teaspoon milk
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Forwarded from Aries
Instructions:
1. To make the almond filling, in a medium bowl, or in the bowl of a stand mixer, combine the almond flour, sugar, salt, and orange zest. Mash in the butter until it’s completely incorporated. Stir in the eggs one at a time, along with the rum and almond extract. (The mixture may not look completely smooth, which is normal.) Cover and chill.
2. Line a baking sheet with parchment paper. On lightly floured surface, roll one piece of puff pastry into a circle about 9 1/2-inches (23cm) round. Using a pot lid, plate, or bottom of springform pan as a template, trim the dough into neat circle. Place the dough on the baking sheet.
3. Cover it with a sheet of parchment paper or plastic film, then roll the other piece of dough into a circle, trim it, and lay it on top. Chill the dough for thirty minutes.
4. Remove the dough and almond filling from the refrigerator. Slide the second circle of dough and parchment or plastic from pan so that there is only one circle of dough on the parchment lined baking sheet. Spread the almond filling over the center of the dough, leaving a 1-inch (3cm) exposed border. Place an almond or piece of candied fruit to act as the fève (prize) somewhere in the almond filling, if you wish.
1. To make the almond filling, in a medium bowl, or in the bowl of a stand mixer, combine the almond flour, sugar, salt, and orange zest. Mash in the butter until it’s completely incorporated. Stir in the eggs one at a time, along with the rum and almond extract. (The mixture may not look completely smooth, which is normal.) Cover and chill.
2. Line a baking sheet with parchment paper. On lightly floured surface, roll one piece of puff pastry into a circle about 9 1/2-inches (23cm) round. Using a pot lid, plate, or bottom of springform pan as a template, trim the dough into neat circle. Place the dough on the baking sheet.
3. Cover it with a sheet of parchment paper or plastic film, then roll the other piece of dough into a circle, trim it, and lay it on top. Chill the dough for thirty minutes.
4. Remove the dough and almond filling from the refrigerator. Slide the second circle of dough and parchment or plastic from pan so that there is only one circle of dough on the parchment lined baking sheet. Spread the almond filling over the center of the dough, leaving a 1-inch (3cm) exposed border. Place an almond or piece of candied fruit to act as the fève (prize) somewhere in the almond filling, if you wish.
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Forwarded from Aries
5. Brush water generously around the exposed perimeter of the dough then place the other circle of dough on top of the galette and press down to seal the edges very well. (At this point, you may wish to chill the galette since it’ll be a bit easier to finish and decorate, although it’s not necessary. It can be refrigerated overnight at this point, if you wish.)
6. To bake the galette, preheat the oven to 375ºF (180ºC.) Flute the sides of the dough (as shown in the photo) and use a paring knife to create a design on top. Stir together the egg yolk with the milk and brush it evenly over the top – avoid getting the glaze on the sides, which will inhibit the pastry from rising at the edges. Use a paring knife to poke 5 holes in the top, to allow steam escape while baking.
7. Bake for 30 minutes, or until the galette is browned on top and up the sides. (During baking, if the galette puffs up too dramatically in the oven, you may want to poke it once or twice again with a paring knife to release the steam.) Remove from the oven and slide the galette off the baking sheet and onto a cooling rack. The galette will deflate as it cools, which is normal. Serve warm or at room temperature.
6. To bake the galette, preheat the oven to 375ºF (180ºC.) Flute the sides of the dough (as shown in the photo) and use a paring knife to create a design on top. Stir together the egg yolk with the milk and brush it evenly over the top – avoid getting the glaze on the sides, which will inhibit the pastry from rising at the edges. Use a paring knife to poke 5 holes in the top, to allow steam escape while baking.
7. Bake for 30 minutes, or until the galette is browned on top and up the sides. (During baking, if the galette puffs up too dramatically in the oven, you may want to poke it once or twice again with a paring knife to release the steam.) Remove from the oven and slide the galette off the baking sheet and onto a cooling rack. The galette will deflate as it cools, which is normal. Serve warm or at room temperature.
Forwarded from Aries
David Lebovitz
Galette des rois
French King Cake recipe
Forwarded from Aries
There is another cake 🎂 that honors our wise Kings/Wizards
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Forwarded from Aries
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Forwarded from Aries
A small figurine symbolizing the baby Jesus, small coin or bean is baked into the King Cake. In 1871, the tradition of choosing the queen of the Mardi Gras was decided by whoever found the prize in the cake. Today, it is considered good luck to find the prize and that person usually hosts next year’s party and bakes the King Cake. The three colors used to decorate the cake are symbolic to the festival and were chosen in 1872: purple for justice, green for faith and gold for power.
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