THREE KINGS IN FRANCE/GALETTE DES ROIS
#king’sday2020
#galletedesrois
The French have been serving up galette des rois since the 14th-century. Traditionally, it’s served on January 6th – the 12th day of Christmas – to celebrate the Epiphany, a religious feast day commemorating the arrival of the Three Kings to the manger where Jesus was born. Today, it’s eaten throughout the month of January and is simply a festive way to celebrate the new year with family and friends, regardless of religious background.
Tradition dictates that when serving galette des rois, the entire cake should be divided so that each guest receives a slice, plus an extra, symbolic slice for any unexpected visitor, or poor person, that should pass by. In this way, everyone has the opportunity to
to be the king.
Recipe:
Cooking time : 25min (preparation) 25min (cook)
Skill level : Easy
Servings : 8 slices
***
Ingredients :
2 ready-made puff pastry
2 large pears
1 tbsp vanilla extract
60g dark chocolate
100g softened butter
150 ground almonds
100g caster sugar
1 fève (lucky charm – if you don’t have a plastic or porcelain one, you can go old-style an use a bean!)
3 eggs
Method :
1) Heat the oven to 200C/fanC180/gas 6.
2) Peel the pears, slice them length-wise into quarters, remove core and cut each quarter in three slices.
3) Glaze pears over medium heat in a large frying pan with melted butter.
4) Sprinkle with 1 tablespoon of sugar to caramelize.
5) Heat the dark chocolate in the microwave for one minute.
6) Put one ready-made puff pastry on a baking sheet and spread with melted chocolate.
7) Beat together the softened butter and caster sugar until light and fluffy.
8) Add 2 eggs and vanilla extract into the butter-sugar mixture, then stir in the ground almonds.
9) Spoon the mixture over the chocolate, spreading it evenly.
10) Arrange pear slices on pastry and hide the fève.
11) Brush the edges of the pastry with water, then cover with the second pastry piece, pressing the edges to seal. Mark the top of the pastry from the center to the edges like the spokes of a wheel or in a zig-zag pattern, then brush with the last beaten egg.
12) Bake for 25-30 mins until crisp and golden. Serve preferably warm.
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