After we moved to California and met some special friends who loved the idea of Galette des Rois, Ben and I began our own tradition. There is a local french bakery that makes "Kings' Cake" each January and sells it complete with golden paper crowns. This year, though, I thought it was high time to bake my own. Constance, my french "sister," had given me her recipe, and I had yet to use it. Turns out, the galette couldn't be easier (or more delicious).
Constance's Galette des Rois (Kings' Cake)
2 sheets of puffed pastry, thawed
tad more than 1/2 c almond meal (Trader Joe's has this)
tad more than 1/3 c sugar
a little less than ¼ c melted butter
1 tsp almond extract (she said "drops of almond extract" but I like a stronger almond flavor)
Mix all ingredients together.
Cut two circles out of the puffed pastry and put the first on a cookie sheet. Spread the mixture on it, leaving a slight border -- and don't forget to put in the "feve!" Then put the second circle on top and press the edges together. (Note: use a fork to seal the edges all the way around both for aesthetics and to make sure the filling doesn't leak -- one of mine did! You may also want to draw a design on the top of the cake with the point of a sharp knife. Be careful not to cut all the way through the puffed pastry layer but just to make fine lines). Constance suggests making a little hole in the top to let the hot air out -- I did this for neither cake and had no problem. Brush cake with an egg wash and bake at 375 for 20-25 minutes until it's nice and brown.
Here are a few pictures of our celebration this year. We had no gold crowns, so we used birthday hats and Mardi Gras beads instead. Grace (our goddaughter) and I were the true Queens:
But while Hudson and Silas were playing outside, we stuck lego pieces (our "feves" this year -- fitting for this stage of life) in their slices too, so they were Kings as well:We finally had to cut off little Olive and Eden, who apparently, loved the glaette des rois as much as we did.