1/4 Photos of Twelfth Night Cake or King Cake(Galette Des Rois)
This is French and Western Swiss recipe served on Epiphany (January 6th) and is traditionally topped with a gold crown. The one who finds the hidden charm (or bean) in their slice gets to wear the crown!. The twelfth Night cake was born from a disagreement which matched bakers against pastry cooks in the 15th century. Each of them wanted to obtain the monopoly of the manufacture of the symbolic cake. Pastry-cooks are won. But Ce furent les pâtissiers qui l'emportèrent auprès du roi François 1er. But bakers could do something. Bakers played on the words : they invented the twelfth Night cake, which they offered to their customers the Epiphany’s day. Each twelfth Night cake hides a charm. Who find the charm in his portion should offer the same twelfth Night cake (which he must pay) to other present persons. (History from http://www.prime.fr/en/history-epiphany-charms.php)
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Units: US | Metric
- 250-350 g frozen puff pastry, thawed (two blocks)
- 150 ml milk
- 7.39 ml vanilla
- 14.79 ml cornstarch
- 50 g butter
- 2 large eggs, lightly beaten
- 100 g granulated sugar
- 150 g blanched almonds (ground)
- 14.79 ml rum
- 1 lemon (grated lemon zest of)
Extra and glaze (including a trinket or dried bean and a gold paper crown)
- 1 egg, lightly beaten (for the glaze)
- 1On a lightly floured surface, roll out 1 block of puff pastry to form a 10-inch square. Using a sharp knife, cut out a 10-inch round, using a dinner plate as a guide.
- 2Repeat this step with the second block of puff pastry.
- 3To make the filling, combine milk, butter, sugar, vanilla and cornstarch. Add the three lightly beaten eggs and mix until well blended.
- 4Cook in a pot at low heat stirring continually until it thickens or prepare this in the microwave stopping from time to time to stir it (I prefer to prepare this in the microwave).
- 5Now take from the heat away, add grated lemon zest, rum and ground almonds.
- 6Stir all together well.
- 7To assemble, place the undecorated round of pastry on a cookie sheet lined with parchment paper.
- 8Spread almond filling over the circle, leaving a 1-inch border. Using a pastry brush, glaze the border with lightly beaten egg.
- 9Place a trinket or dried bean in the filling.
- 10Place the second round of pastry over the filling, pressing the edges to seal.
- 11Using a sharp paring knife, decorate one round with "s" cuts, like swirly spokes going from the centre to the edge of the round or make some cuts “v” shaped cuts with scissors.
- 12Glaze the top with lightly beaten egg.
- 13Chill in the refrigerator for 1 hour.
- 14Preheat oven to 375°F.
- 15Remove and bake for 30 minutes, or until the pastry has puffed up and is golden brown. Transfer to a wire rack to cool.
- 16Decorate with the gold paper crown.
- 17Note: if it is your first time observing this tradition, don't forget to warn everyone about the hidden charm or bean!
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Nutritional Facts for Twelfth Night Cake or King Cake(Galette Des Rois)
Serving Size: 1 (93 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 379.1
- Calories from Fat 263
- Total Fat 29.2 g
- Saturated Fat 7.9 g
- Cholesterol 85.6 mg
- Sodium 161.7 mg
- Total Carbohydrate 20.4 g
- Dietary Fiber 2.5 g
- Sugars 1.6 g
- Protein 9.3 g