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Today is E*p*i*p*h*a*n*y. I've made a King's Cake for today. An almond filling in between layers of puff pastry and baked. There's a real French feve inside and whoever finds it will get to wear the crown.

It's a cousin to the Mardi Gras one and is found mostly in northern France. But it is served at this time of year rather than later like the New Orlean's King's Cake.

Besides ours I made one for our p*a*s*t*o*r and his family as well.

It's a fun tradition!

Martha

I would love your recipe for the Kings Cake!

It's easy -- a bowl -- not even a mixer -- and puff pastry and I always keep almond meal on hand so . . . the only real trick is letting everything "chill" -- so it takes a lot of time start to finish but most of it, the food is just resting in the fridge!

Martha


GALETTE DES ROIS

Cream Filling:
1/3 c. butter, softened
1/2 c. powdered sugar
1/2 c. ground almonds
1 egg
1 T. rum
1/2 t. vanilla
Pastry Shell:
1 package puff pastry
1 “feve”, baby or magic bean for hiding in the cake
1 egg, lightly beaten, for sealing the pastry

Sifted powdered sugar for dusting (or a few spoonfuls of apricot jam, heated until runny)

For the filling: Cream together the butter and sugar until light and fluffy. Stir in the almonds, then the egg, rum and vanilla. Beat until smooth with a fork. Cover and chill until firm, at least 1 hour.

For the pastry shell: Lay an 8 inch round plate on one sheet of cold pastry and go around it with a knife. Do the same for the top round, but then roll this one a little with a rolling pin to make it slightly larger than the bottom round.

Lay the smaller round of chilled dough on a dampened baking sheet. Spread the chilled cream filling over, leaving a good 1 inch margin all around the edge. Hide the bean/baby somewhere in the cream. Brush the border with egg wash.

Lay on the top round and press the edges well to seal. Score the edge all around with the blunt side of a knife to seal. Make a cross in the center for steam to escape and draw spirals out to the edges for decoration. Brush with egg wash all over the top, avoiding the edges so they’ll puff up easily. Chill in the freezer, until very firm, about 20 minutes (or 40 to 60 minutes in the fridge.

Preheat the oven to 450. Bake the cake until puffed up high and dark golden in color. Sprinkle with a thin coating of powdered sugar or brush with melted apricot jam for a glaze. (I prefer the apricot glaze)

Oh, and if you don't have rum, I would substitute brandy or cognac. And if you don't want to use alcohol, I would just use almond extract.

Martha

Definitely sounds easy and has to be delicious!

Yes, I was thinking more on the New Orleans King Cake.

That looks wonderful Martha! I've had that French style too...it's so flaky and delicious. If you go to an upscale French Patisserie in New Orleans you can find them.

These are the New Orleans style King Cakes that you're thinking about Sherry. Not as pretty as Martha's and each has a little pink plastic "Baby J.esus" inside. These are from the most popular local bakeries in N.O. They all look so different.

Thanks -- it's hard to believe that those are all the same cake! So different.

My breakfast was leftover King's Cake and a Harry and David pear -- PERFECT!

Martha

Beautiful! I love your photography!