Galette des rois

In France, on the Eve of Epiphany, which falls on the 6th of January, twelve days after Christmas, people eat the galette des Rois �the king�s cake�, a puff pastry with almond cream, but with a trinket (usually a porcelain figurine of a king) or a bean (la f�ve) hidden inside. The person who gets the piece of cake with the trinket or the bean becomes "king" for a day. Other popular traditions, include having the youngest member of the gathering sit under the table and designate to whom each piece of cake should be served.

The cake is eaten in celebration of the arrival of the three kings who have traveled from afar with gifts for the newborn baby.

If you look around the patisseries and supermarkets in France at the beginning of January, you simply can�t miss out "la galette des rois". They're everywhere, and they're not only filled with the traditional frangipane, but with chocolate or fruit as well.

Last year, I bought one but this year, I decided to make my own. Of course I bought the puff pastry but you can make your own if you like.

Ingredients:
500 g puff pastry
1 egg
1 tbsp water
pinch of salt
pinch of sugar

Almond cream:
150 g almond flour
150 g sugar
150 g butter
3 eggs
30 g corn flour
4 tbsp rhum (I used 1 tbsp)
30 g pistachio paste
350 g cr�me p�tissi�re

Cr�me p�tissi�re:
1 � cup whole milk
70 g sugar
1/2 vanilla bean, halved lengthwise
4 egg yolks
40 g corn flour

Prepare the pasty cream (cr�me p�tissi�re):
Bring the milk to a boil, add the vanilla bean and its seeds, add half the sugar. Remove from heat and let it infuse 15 mn.

In a bowl, whisk the egg yolks with the remaining sugar until light. Add in the corn flour. Mix to combine. Remove the vanilla bean (sifting) and slowly pour the hot milk into the yolk mixture, stirring all the time. When about half of the milk has been added, place all the yolk mixture into the saucepan over medium heat. Using a whisk, mix the pastry cream as it heats, making sure to reach all of the corners of the pan when you stir. Bring the mixture to a boil. Let boil for about 1 minute, stirring constantly. The mixture will be thick. Cover the cream with a plastic wrap (in direct contact) to stop a skin from forming. Once cool, refrigerate. Use only 150 gr of this cream; save the rest for some other dessert.

Prepare the almond cream:
Whisk the butter with the sugar, then add the almond flour, the pistachio paste and the eggs one by one whisking after each addition. Add the rhum, the pastry cream and the corn flour and mix.

On a slightly floured surface, roll the puff pastry with a rolling pin, cut 2 circles (app. 28 cm diameter) out of the puff pastry. Put one of them on a baking sheet covered with a parchment paper.

Prepare the egg wash, but beating an egg with 1 tbsp of water, a pinch of salt and a pinch of sugar.

Brush one inch around the edge of the circle with the egg wash. Spread the frangipane cream on the center, put the "feve" (bean or figurine), and place the second circle on top matching the edges of the circles. Press all around the edges to stick them together. Refrigerate for 1 hour.

Lightly brush the top of the gallette with the egg wash. Use the back of a knife to make a criss cross pattern in the egg wash. Finally, prick several small slits in the top to vent steam while baking.

Bake 20 mn at 200�C, then lower to 180�C, for another 25 mn.

Ingr�dients:

500 g de p�te feuillet�e

1 �uf

1 c�s d�eau

une pinc�e de sel

une pinc�e de sucre

Cr�me d�amande:

150 g d�amandes en poudre

150 g de sucre en poudre

150 g de beurre mou

3 �ufs entiers

30 g de ma�zena

4 c�s de rhum (j�ai utilis� 1 c�s)

30 g de p�te de pistache

350 g de cr�me p�tissi�re

Cr�me p�tissi�re:

37 cl de lait entier

70 g de sucre

1 demi gousse de vanille gratt�e

4 jaunes d��ufs

40 g ma�zema

Pr�parer la cr�me p�tissi�re:

Portez le lait � �bullition, avec la demi gousse de vanille et ses petits grains, et la moiti� du sucre, puis laissez infuser hors feu.

Pendant ce temps, dans un bol, battez les jaunes d'oeufs avec le sucre jusqu�� ce que le m�lange blanchisse, ajoutez la ma�zena, puis versez petit � petit le lait chaud et enfin remettez le tout dans la casserole � feu doux, et portez � �bullition sans cesser de fouetter, et voili-voil�, une magnifique cr�me p�tissi�re...que vous laissez refroidir dans un bol avec un film alimentaire coll� � la surface pour �viter que cela ne fasse une cro�te.

Pr�parer la  cr�me d'amandes :

Faites blanchir le beurre mou avec le sucre puis ajoutez les amandes en poudre et la p�te de pistaches et enfin les oeufs un par un, le rhum la cr�me p�tissi�re et la ma�zena.

Etalez la p�te feuillet�e � l�aide de votre rouleau, de fa�on � obtenir 2 cercles de 28 cm (� peu pr�s), mettez un sur une plaque recouverte d'un papier sulfuris�, et vous d�pos� la pr�paration � 4 cm des bords (pour que �a ne d�borde pas � la cuisson).

Pr�parez la dorure, battez un oeuf avec une cuill � soupe d'eau une pinc�e de sucre et une pinc�e de sel, et passez un coup de cette dorure sur le bord.

Mettez votre galette au frigidaire pour une heure avant de la faire cuire.

Sortez la du frigo, badigeonnez-la du m�lange �uf-eau et d�corez-la avec la lame d�un couteau ou une fourchette. Piquez-la

Enfournez la galette 45 mn mais il vous faudra baisser le four � 180�C au bout de 20 mn.