THE GALETTE DES ROIS - THE CAKE OF THE THREE KINGS; EPIPHANY - 6th JANUARY
THE GALETTE DES ROIS - THE CAKE OF THE THREE KINGS
EPIPHANY - 6th JANUARY
The Northern French celebrate Epiphany by the Gallette des Rois, which is a cake based on a frangipane custard layer over flaky pastry, into which is hidden the “feve,” or the charm by which the designation of King or Queen for the day is made. If you are fortunate to live near a good French patisserie, they will certainly make a Gallette des Rois, although it may be necessary for you to purchase the feve yourself on-line. Feves are traditionally small porcelain images of the three Magi or the Holy Family, and, of course, for any practicing Catholics, these are the desirable ones to obtain, although they are now available in Disney characters and other awful transformations.
If you are not able to purchase the Galette des Rois locally, a recipe is set out below. In the south-west of France, the cake of the Three Kings is a Gateaux des Rois – a brioche cake. And in New Orleans they have the King Cake, to celebrate the beginning of Carnivale, preceding Mardi Gras.
The origin of the filling of the Galette des Rois, Frangipane, a custard cream flavoured with almond, arose from the deep spiritual friendship between an Italian noblewoman, Jacopa da Settesoli, a member of the Frangipane family, and St Francis of Assisi. Jacopa was a follower of St Francis and was so beloved of him that he called her “brother,” a title that allowed her access to the monastery, which was under cloister. It is said that St Francis sent her a letter to tell her that he was dying, asking her to bring some of the Frangipane sweet bread to him, but the monk who was bearing the letter crossed her path, as she was already on her way to see St Francis, having had a premonition that he needed her, and that he was dying. She brought him some of the sweet Frangipane, although he was too weak to eat it. This rather beautiful tale gives a special meaning to the Frangipane filling, with its light, creamy delicious contrast to the buttery pastry.
The Galette des Rois also comes with a paper crown, to be used to crown the Queen or King for the day. The cake is traditionally cut on a table under which the youngest child hides and calls out the names of those to whom the slice is to be distributed. This custom is, no doubt, to counteract the cheating that occurs, (in our house at least), where people check under the pastry for the feve before taking their slice – but perhaps that says more about our family…
The Galette des Rois is eaten throughout January in France. Their namesakes, both in different regions of France, and in other Catholic countries in Europe, are of a similar nature, but with different styles. In Spain, they have the Rosca de Reyes and in Catalonia, the Tortell. In Italy, the Befana cake is made on the eve of Epiphany, which is the feast when Befana brings the gifts to the children, again, in honour of the Wise Men.
RECIPE FOR GALETTE DES ROIS
This recipe is from SBS Food who, as a secular organization, did not include the all-important addition of the feve, as to which, I have inserted when to include. Feves can be purchased on-line, one source is faboland.org. They are available in traditional religious motifs. As a thoroughly Catholic feast day, together with a thoroughly and profoundly Catholic cake, it seems strange to avoid the religious aspect in order to negative the Catholic origins of the custom…
INGREDIENTS
375g puff pastry
100 ml milk
4 eggs
55g caster sugar
2 ½ tablespoons plain flour
30 g butter, softened
1 teaspoon vanilla extract
a few drops almond essence
100g almond meal
INSTRUCTIONS
Preheat oven to 200 degrees C. Cut the puff pastry in two, with one half slightly larger than the other. Roll the larger half into a 22 cm round and the small half into a 2ocm round. Place the pastry in the fridge until ready to use.
Place the milk in a saucepan, bring to the boil and remove quickly from the heat. Beat 1 egg and 1 tablespoon sugar until combined. Add 1 tablespoon flour and mix well. Slowly whisk in the hot milk until combined. Return the mixture to the saucepan and place over a medium heat. Cook, stirring, until the custard thickens and boils. Remove from the heat and strain. Set aside.
Beat the butter and remaining sugar until light and fluffy. Add 2 eggs, one at a time, then mix in the vanilla and almond essence. Add the almond meal and remaining flour, mix to combine and fold in the custard.
Beat the remaining egg. Place the smaller pastry round on a baking tray lined with baking paper.
[AT THIS POINT, PLACE THE FEVE INTO THE CAKE AND COVER WITH THE CUSTARD]
Spread with the almond custard in a dome leaving a ½ cm border around the edge. Brush the edge lightly with beaten egg. Place the larger circle of pastry on top, seal well and brush the top with beaten egg. Using a sharp knife, lightly score the top of the pastry a few times in a curve from the centre to the edge. Transfer to the oven and bake for 30 minutes until golden.
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