As we bid farewell to 2024 and embrace the exciting new year, we at Chez Roger wanted to extend our warmest wishes to all our wonderful customers and followers. We hope this year brings you joy, prosperity, and many delicious culinary adventures!
To kick off 2025 in true French style, let's delve into a beloved tradition: La Galette des Rois. This delightful almond cake is a quintessential part of the Epiphany celebrations, marking the arrival of the Three Wise Men.
A Slice of History
The tradition of the Galette des Rois dates back centuries. Originally, a bean was hidden within the cake, and whoever found it was crowned "King" or "Queen" for the day. Today, a tiny porcelain figurine, often a charming fève depicting a historical figure or a whimsical creature, takes the place of the bean.
The Thrill of the Hunt
The unveiling of the Galette des Rois is always a moment of excitement. The youngest member of the household traditionally hides under the table while the cake is cut. Each guest receives a slice, and the lucky recipient of the fève wears the crown and enjoys special privileges for the day.
Traditionally, the Galette des Rois is enjoyed on Epiphany Day, which falls on January 6th. This Christian feast day commemorates the arrival of the Three Wise Men bearing gifts for the baby Jesus.
Sharing the cake symbolizes the unity and generosity of spirit that should prevail in the new year.
A Recipe to Warm Your Soul
Making your own Galette des Rois is a rewarding experience. While you can certainly find delicious versions in French bakeries across Edinburgh (and beyond), there's something truly special about baking this treat at home.
Here's a classic yet simple recipe to get you started:
INGREDIENTS
For the frangipane:
* 100g unsalted butter, softened
* 100g ground almonds
* 100g icing sugar
* 2 large eggs
* 1 tablespoon almond extract
* 1 tablespoon flour
For the pastry:
* 250g plain flour
* 125g unsalted butter, cold and cubed
* 1 egg yolk
* 2-3 tablespoons ice-cold water
For decoration:
* 1 egg yolk, beaten
* Icing sugar, for dusting (optional)
* A porcelain fève (can be replaced by a bean or an almond)
METHOD
* Make the pastry:
In a large bowl, combine the flour and butter. Use your fingers to rub the butter into the flour until the mixture resembles fine breadcrumbs.
* Stir in the egg yolk and gradually add the ice-cold water, mixing until the dough comes together. Wrap the dough in cling film and chill in the refrigerator for at least 30 minutes.
* Make the frangipane:
In a separate bowl, cream together the softened butter and icing sugar until light and fluffy. Beat in the eggs one at a time, then stir in the ground almonds, almond extract, and flour.
* Assemble the galette:
Roll out two-thirds of the pastry on a lightly floured surface to a circle about 3mm thick. Transfer the pastry to a baking tray lined with parchment paper.
* Spread the frangipane evenly over the pastry, leaving a 2cm border.
* Roll out the remaining pastry and use it to cover the frangipane. Trim the edges, press down to seal, and crimp the edges with a fork.
* Make a small slit in the top of the pastry to allow steam to escape.
* Brush the top of the pastry with the beaten egg yolk.
* Place the fève inside the cake.
* Bake in a preheated oven at 180°C (160°C fan) for 25-30 minutes, or until golden brown.
* Allow the galette to cool slightly before dusting with icing sugar (optional).
How to enjoy it?
Serve it warm or at room temperature, ideally with a glass (or a traditional bowl) of French cider.
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