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A delicious homemade king cake!

Publish on Sunday, 10 December 2017
In the category Flavours & Gastronomy

The Hotel Delarc, located between the Arc de Triomphe and the Champs-Élysées in Paris, is happy to promote traditions, especially those that everyone loves, such as the galette des rois (king cake). Associated with the festival of Epiphany, which takes place at the end of the Christmas season, this is a truly delicious and fun tradition to share with family or friends. With its creamy almond filling and surprise little fève (bean or charm) concealed within, this cake is a delight for young and old alike. So, this year, rather than buying your galette des rois ready-made, why not try making one yourself? The team of gourmands here at the Hotel Delarc offers a tasty and simple recipe for a galette des rois that will delight and impress your guests!

 

Galette des rois: the ingredients you will need

 

To make a delicious galette des rois, here is what you’ll need:

 

Two rolls of puff pastry;

100 grams of almond powder;

A large egg

75 grams of caster sugar;

50 grams of soft butter (make it soft by leaving it for half an hour at room temperature);

A few drops of bitter almond extract;

1 extra egg yolk to give your cake a lovely golden glaze;

A fève (bean or charm) to hide in the cake!

 

With these few ingredients to hand, you can make a delicious galette des rois in less than an hour! Head to the kitchen and get set!

 

Homemade galette des rois: step-by-step instructions for making this traditional cake

 

Start by preheating the oven to 210 degrees – gas mark 7. While you’re waiting, unfurl one of the puff pastry rolls and spread it in a suitable baking tray. Prick with a fork so that the pastry doesn’t swell too much while it’s baking.

Mix the following ingredients in a large bowl: almond powder, sugar, egg, butter and bitter almond extract. When the mixture takes on a homogeneous texture, pour it onto the puff pastry. Now you get to do the fun part; hiding the fève. Here’s a tip; place it towards the outside edge of the mixture, to avoid the likelihood of coming across it while cutting and serving the cake.

 

Now you just need to cover the filling by placing the second piece of puff pastry on top, and pinching the edges together to seal in the contents. For decoration, apply egg yolk on top, and mark the pastry with a zig-zag pattern using the tip of a knife. Gently prick with a fork, so that your cake doesn’t swell too much during baking. There you go! Simply bake for half an hour, monitoring regularly throughout.

 

This galette des rois is at its most delicious while still warm. Your guests will be as much impressed by its appearance as by its taste!


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