The cakes beckon from everywhere; from neighborhood boulangeries to renowned patisseries, hard to miss because of the paper crowns that top them.
They’re not the prettiest cakes the French make. But they’re exquisite for anyone who loves creamy almond paste as much as I do.
The construct is relatively simple—essentially frangipane (almond paste) inside flaky puff pastry. A little egg and sugar, maybe some crème fraiche or Grand Marnier. It depends on the recipe and baker. But I’m quite certain all versions are delicious.
There are also some strange traditions associated with this celebration: a small plastic charm, une fève, is hidden inside for some lucky recipient to get and become king for the day.
Once the galette is cut, a child hides under the table to give the name of the person that will be served next.
The galettes are often washed down with cider or dry white wine.
Another reason to love the French.
Reposted from 2010.
4 comments:
Oh I really must be in France in January to try this one year. BTW I posted a review of Paris, My Sweet today. So much inspiration there too.
Oh to be in Paris! Wonderful pictures...I can almost taste them!
Perhaps its my love of almond paste, but I think gallette de rois have their own unique beauty
I saw this on a old julia child show from the black and white days and was thinking I should attempt one soon.
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