GALETTE DES ROIS AUX AMANDES (THE THREE KINGS ALMOND TART)
Recipe Courtesy of Jennifer Paterson and Clarissa Dickson Wright
For the pastry:
9 ounces flour
1/2 teaspoon salt
7 ounces unsalted butter
1/4 pint chilled water
For the filling:
4 ounces unsalted butter
4 ounces caster sugar
3 egg yolks
4 drops almond essence
3 tablespoons kirsch
4 ounces freshly ground almonds
1 dried bean, gold ring or baby figurine
For the pastry, sift the flour and salt into a large bowl. Cut in 3 ounces of butter with a sharp knife until the mixture resembles crumbs. Mix in enough water to make a non-sticky dough. Knead gently, cover and leave for 20 minutes.
Roll out the pastry on a floured board to about 1/4-inch thickness. Dot it with one-third of the remaining butter cut into dice. Fold the pastry into three, like a letter, then again into three in the opposite direction. Cover in a cloth and refrigerate for 20 minutes. Repeat this process twice more and leave for another 20 minutes chilling before using. If you can't face all that fun, buy 1 pound of puff pastry instead.
Divide the pastry in half. Roll each half into a round of about 9 inch diameter and let rest while you make the filling.
Cream the butter and sugar together until light and fluffy. Whisk in 2 of the yolks, the almond essence, kirsch and the ground almonds. Work together until you have a smooth paste.
Rinse a baking tray under cold water. Place one of the pastry rounds on the tray and spoon the paste onto it, leaving a 2-inch margin all around. Hide the bean or the other objects in the paste. Beat the remaining egg with a little water and paint the pastry margin. Place the second round of pastry on top and gently press edges together. Chill 45 minutes.
Preheat the oven to 375 degrees. Using a sharp knife make a lattice or star-shaped pattern on the pastry surface, but do not cut through the filling. Pinch the edges prettily together. Paint the top with the egg wash. Bake the galette for 30 to 40 minutes until the pastry is crisp and brown. Transfer to a rack and cool. Dust with icing sugar.
When cool, serve with a gold crown on top (made with your own fair hands) and a glass of kirsch or some pudding wine. Eat and discover who will be king of the feast, then crown them!
GALETTE DES ROIS
Recipe adapted from Everyday Is A Party Cookbook, by Emeril Lagasse, with Marcelle Bienvenu and Felicia Willett, published by William Morrow, 1999
2 envelopes active dry yeast
1/2 cup granulated sugar
1/4 pound unsalted butter, melted
1/2 cup warm water (about 110 degrees F.)
5 large egg yolks, at room temperature
4 1/2 cups flour
2 teaspoons salt
1 1/4 teaspoons freshly ground cinnamon
1 teaspoon freshly grated nutmeg
1 teaspoon grated lemon zest
1 teaspoon vegetable oil
1 pound cream cheese, at room temperature
4 cups confectioners' sugar
4 small dried beans
5 tablespoons milk
3 tablespoons lemon juice
Combine the yeast and sugar in the bowl of
a stand mixer fitted with a dough hook. Add the melted butter
and warm water. Beat at low speed for 1 minutes. With the mixer
running, add the egg yolks, then beat for 1 minute at medium-low
speed. Add the flour, salt, 1 teaspoon of the cinnamon, nutmeg,
and lemon zest and beat until everything is incorporated. Increase
the speed to high and beat until the dough pulls away from the
sides of the bowl, forms a ball, and starts to climb up the dough
hook. Remove the dough from the bowl. Using your hands from the
dough into a smooth ball. Lightly oil a bowl with the vegetable
oil. Place the dough in the bowl and turn it to oil all sides.
Cover with plastic wrap and set aside in a warm, draft-free place
until doubled in size, about 2 hours. For the filling: In a large
mixing bowl, combine the cream cheese and 1 cup of the confectioners'
sugar. Blend by hand or with an electric mixer on low speed and
set aside. Line 2 baking sheets with parchment paper. Turn the
dough out onto a lightly floured work surface and divide the dough
into fourths. Using your fingers, pat it out into a rectangle.
Spread the filling lengthwise over the bottom half of each dough,
then flip the top half of the dough over the filling. Seal the
edges, pinching the dough together. Shape each dough into a flat
cylinder and form into a ring and pinch the ends together so there
isn't a seam. Insert the bean into the ring from the bottom so
that it is completely hidden by the dough. Cover the rings with
plastic wrap and place in a warm, draft-free place. Let the dough
rise until double in size, about 20 to 25 minutes. Preheat the
oven to 350 degrees F. Brush the top of the risen cake with 2
tablespoons of the milk. Bake until golden brown, about 15 minutes.
Remove from the oven and let cool completely on a wire rack. Make
the icing: Combine the remaining 3 tablespoons milk, lemon juice,
remaining 1/4 teaspoon cinnamon and the remaining 3 cups confectioners'
sugar in a medium size bowl. Stir to blend well. With a rubber
spatula, spread the icing over the top of each cake. Slice each
cake into individual slices and serve.
For another King Cake recipe, accompanied by music, CLICK HERE