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Traditional French Galette des Rois
Traditional French Galette des Rois
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Wondering how to celebrate epiphany day? Why not doing it the French way with this cake: This traditional galette des Rois cake is a two-layer puff pastry cake filled with creamy almond. The fun part is that it hides a figurine inside and the person who finds it will become king or queen of the day.

Ingredient List for 10 servings:
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120 gr Almond paste
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200 gr Almond flour
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40 gr Puff pastry roll
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40 gr Sugar
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80 gr Margarine
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2 Eggs
Oven temperature:
180 degrees Celsius
Instructions:
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Preheat the oven at 180 degrees Celsius.
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Stir the margarine soft with a fork and mix it with the sugar.
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Grate the almond paste and mix it with the margarine mixture. Add the almond flour and 1 egg and mix to a solid paste.
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Divide the puff pastry roll in half and place one half on a baking paper.
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Spread evenly the filling on the puff pastry. Leave approximately 2 centimeters free from the edge.
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Place a figurine or a nut somewhere in the cake filling.
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Whip 1 egg with a fork and brush the edge of the puff pastry with the filling.
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Place the other half on top of the cake and cut the puff pastry evenly round around the cake.
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Press the edge with a fork to get a nice pattern. Brush the top with the egg and make a nice pattern with a fork or a knife.
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Place in the middle of the oven for approximately 50 minutes. Take the cake out and let it cool down.
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Cut the cake before serving it so no one can cheat to find the figurine. The person who get the figurine in their piece will become king or queen of the day.
A selection of recipes from the same country.
This recipe is from France
French Mackerel terrine that is perfect as a starter on a warm summer day, or as a side dish for a lighter lunch. The recipe uses the mackerel fillets in a can flavored with white wine and citron. If you can’t find this flavor, the dill kind is a good option.
Choucroute is a traditional dish from Alsace in France, and it is a winter dish because it is rather heavy. You boil the sauerkraut with dry white wine and goose or pork fat, and then served together with sausages, salty meat, and potatoes. This recipe is not a traditional one because it do not have any ham or Strasbourg sausages, instead the choucroute is served with merguez and Montbéliard sausages to give it a bit stronger taste.
This is a different but tasty preparation of sole fillets. It is served together with boiled fennel and a creamy sauce with white wine and clams. This is an option for a celebration dinner. It is not a big portion so having a starter before the dinner is recommended.
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