5 January 2014

Apple and Cinnamon Galette des Rois/ King's Cake Recipe


On the 6th of January we celebrate the day of 'La Galette des Rois' (King's Cake) in France every year. Last year I posted a recipe of the most traditional one made with almond cream and talked about the tradition in more details. To be honest when I was younger I wasn't a big fan of the cake itself but more interested in finding la fève (the little trinket) inside it.

My adorable French mammy sent me a few trinkets and paper crowns this year and so I just had to make a galette. It's a bit different and less dry than the usual, plus I tried to improve on the presentation compared to last year. Here is the recipe if you want to celebrate tomorrow.



Apple and Cinnamon Galette des Rois Recipe
adapted from this recipe

Ingredients

2 sheets of puff pastry
4 apples (I used Bramley apples)
1 teaspoon of cinnamon
50 g of sugar
50g of ground almonds
1 egg yolk

Method

Peel and dice the apples.
Put the apples and a splash of water in a sauce pan.
Cover and cook at low heat for about 20 min or until the apples are soft, stirring occasionally.
When the apples are soft, remove from the heat and add the sugar, cinnamon and ground almond
Mix and let the lot cool for a bit.
Place a round 25cm diameter (about the size of a dinner plate) puff pastry sheet on a baking tray lined with parchment paper. Using a baking brush, moisten the edges of the dough with water.
Spread the apple mix over the sheet and don't forget to put your little trinket.
Put the second sheet of round shaped pastry puff on top and gently press the edges of the cake with your fingers to seal well and roll inwards. Score along the edges with a knife.
Score diagonals on the top of the cake with a knife.
Brush the egg yolk over the surface of the galette but avoid the edges as this would prevent the pastry from rising.
Bake at 200C for about 25 minutes or until gold.

Et voilà! Bon appétit les amis!

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4 comments:

  1. Thanks for the recipe! Great idea, using apples. This is the perfect variant for us since the missus doesn't like frangipane.

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  2. LOVE the idea of this filling - I already made mine with crème d'amande this year but will keep this in mind for another time. Lovely!

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