Christmas at Little Beach Street Bakery
Page 67
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GALETTE DES ROIS
Where we live in France, the big thing to eat at Christmas is yule log (coming next) and, after Christmas, galette des rois up to the feast of the Ephiphany, or Twelfth Night. There are little ceramic creatures, called fêves, or favours, hidden in each cake. They can be angels or religious figures, but these days you can also get Scooby Doo. Whoever finds it is crowned the Roi with the gold paper crown that traditionally goes around the outside. Then it is their turn to host the next galette des rois. We have found through trial and error it is usually prudent to push the fêve piece towards the youngest person in the room. If you can’t lay your hand on some fêves, a coin wrapped in greaseproof paper should have the same cheerful effect in warding off the post-chrimbo blues.
1 roll ready-made puff pastry,
unless you are a fantastic
pastry nut (I worship you)
1 egg, beaten
2 tbspn jam
100g soft butter
100g caster sugar
100g ground almonds
1 tbspn brandy
Preheat the oven to 190 degrees. Divide the ready-made puff pastry in half, roll out each piece into two circles. Put one of the circles on a baking sheet and spread with the jam.
Whisk the butter and sugar until fluffy. Beat in most of the egg. Stir in the almonds, brandy, and add the fêve.
Spread the mix on top of the jam, then cover with the second piece of pastry. Seal up with a pinch. You can decorate the top of the galette with a fork if you like.
Bake for 25 minutes or until crisp and golden. Serve warm or cold.
Where we live in France, the big thing to eat at Christmas is yule log (coming next) and, after Christmas, galette des rois up to the feast of the Ephiphany, or Twelfth Night. There are little ceramic creatures, called fêves, or favours, hidden in each cake. They can be angels or religious figures, but these days you can also get Scooby Doo. Whoever finds it is crowned the Roi with the gold paper crown that traditionally goes around the outside. Then it is their turn to host the next galette des rois. We have found through trial and error it is usually prudent to push the fêve piece towards the youngest person in the room. If you can’t lay your hand on some fêves, a coin wrapped in greaseproof paper should have the same cheerful effect in warding off the post-chrimbo blues.
1 roll ready-made puff pastry,
unless you are a fantastic
pastry nut (I worship you)
1 egg, beaten
2 tbspn jam
100g soft butter
100g caster sugar
100g ground almonds
1 tbspn brandy
Preheat the oven to 190 degrees. Divide the ready-made puff pastry in half, roll out each piece into two circles. Put one of the circles on a baking sheet and spread with the jam.
Whisk the butter and sugar until fluffy. Beat in most of the egg. Stir in the almonds, brandy, and add the fêve.
Spread the mix on top of the jam, then cover with the second piece of pastry. Seal up with a pinch. You can decorate the top of the galette with a fork if you like.
Bake for 25 minutes or until crisp and golden. Serve warm or cold.
