#Galette des Rois recipe

[askwhatsforlunch]

Pistachio and Cherry Kings' Cake

I am thanking my Summer self, for thinking of pitting and freezing cherries when I brought a heap of them back from the market on a hot day --and for the self-restraint I showed for not eating them all!-- for I could bake this delicious Pistachio and Cherry Kings' Cake today! A wonderful treat on a (very slightly) snowy Sunday! Have a good one!

Ingredients (serves 8):

1 cup frozen cherries

1 cup shelled pistachios

¼ cup almonds

1 cup unsalted butter, softened

1/2 cup caster sugar

1 large egg

1 teaspoon Vanilla Extract

1 tablespoon Kirsch

620 grams/1.35 pounds Rough Puff Pastry

1 large egg yolk

1 tablespoon milk

1 porcelain fève, to hide

Allow cherries to thaw completely, and drain them thoroughly. Set aside.

Lightly toast pistachios in a small skillet over a high flame. Once fragrant, remove from the heat, and transfer the pistachios to a mortar. With the pestle, grind until mixture resembles coarse meal. Coarsely grind almonds as well, and combine ground pistachios and almonds into a small bowl until well-blended. Set aside.

In a medium bowl, energetically cream butter and caster sugar with a wooden spoon, until pale yellow and fluffy. Whisk in the egg, until well-blended. Stir in Vanilla Extract. Then, stir in ground nuts. Finally, add Kirsch, and give a good stir, to mix. Place in the refrigerator, to chill, 15 minutes.

Line a baking tray with baking paper. Set aside.

Divide Rough Puff Pastry  into two equal portions. On a lightly floured surface, roll each Rough Puff Pastry portions into two 30cm/11.80“ circles.

Place one Rough Puff Pastry circle onto prepared baking sheet.

Stir chilled pistachio frangipane energetically, and spoon into a pastry bag fitted with a plain nozzle. Pipe frangipane filling in a spiral (starting in the centre) onto the Puff Pastry circle, leaving a centimetre and a half on the edges.HIDE THE FEVE IN THE FRANGIPANE FILLING!!! Top with the cherries.

Lightly beat the egg yolk with milk, and brush the edges of the Pastry circle with egg wash. Gently place the second circle of Rough Puff Pastry onto the pistachio and cherry filling, pressing gently but firmly on the edges to seal. Place baking tray in the refrigerator and chill, 45 minutes.

Preheat oven to 190°C/375°F.

Retrieve baking tray from the refrigerator and trim the edges -not too close to the filling-  with a sharp knife. Brush generously with egg wash and using a knife, draw a pattern on the surface. Place in the hot oven and bake, at 190°C/375°F, 35 to 40 minutes.

Remove from heat and let Pistachio and Cherry Kings’ Cake cool slightly, if you can, before eating, with a coupe of chilled Champagne!

[fullcravings]

Mini French King Cakes (Mini Galette des Rois)

[swashbucklery]

Have you read the first two chapters of flowing here like honey, my solstice-in-February OT3 epic? Did all of the food descriptions make you hungry? Good news, I've got you covered.

Some folks on the Discord were talking about doing a bake-along to the fic, so I thought I would put together a masterlist of recipes featured in the first two chapters with links, as well as some fantasy food candidates that didn't quite make it into the story.

Sweet

gingerbread cake cinnamon babka (the nearest thing to Elora's solstice tree loaf) ina garten's shortbread biscuits (I like these dipped in chocolate or with halved candied cherries on top) scotch kisses black fruitcake (seriously this is incredible it will make you a fruitcake person)

Savory

tourtière soda bread cinnamon lamb curry (but I'd highly recommend the book this recipe is from) Meera Sodha's naan

Outtakes

galette des rois Union Square Cafe's bar nuts NYT Old Fashioned Beef Stew (Note: don't make this as written without talking to me first; the recipe is good as a base but needs modifications to be delicious and your stew will be sad if you don't modify it. I didn't include this in the fic because I couldn't decide if the mountain town would have access to fresh beef in the winter and overthought fantasy food systems, you're welcome.)

[bluberimufim]

A short display of Portuguese Christmas sweets[1]

[1] I don't think "sweets" is the best translation but idk how else to say it, what I mean is "pastries and cakes", basically

Hello! This is very late (but tbh we eat the same stuff on Christmas and New Year's so ig I'm not that late)!!

I wanted to do this because it seems to kinda be in line with my Halloween folklore post and I want to share more stuff with you all! This one I know a little more about because I eat these things every year, but I promise I'll get back into folklore next because that's what interests me most. Please be aware that half of this is from my personal experience and may not be 100% accurate to most other people.

Bolo Rei (trans: King Cake)

image source: https://lmalimentar.pt/lojaLM/bolos-congelados/318-bolo-rei-cozido-1-kg.html

This is like, the cake people think of when they think of Christmas. It's some basic dough filled with nuts and sugared fruits. Then, it has more sugared fruit on top (I've tried to find exactly what fruit it is but every recipe just says "fruit" despite it always being very specific colours and the only place I could find that listed what it supposedly was said it was pumpkin and I don't believe it). This cake is inspired by the image of a jewel-incrusted crown and was created to honour the Three Magi. It's said that it was inspired by the French Galette de Rois but I've also seen people say it's similar to Italian Panettone.

Bolo Rainha (trans: Queen Cake)

image source: https://www.receitasdeculinaria.tv/receita-do-bolo-rainha/

For the cool kids who don't like the fruit part of Bolo Rei - this one is literally just nuts. This is also supposed to look like a crown but I can't find any source saying what it's supposed to represent, so I think it's just Bolo Rei 2.0. This one wasn't that big of a thing when I was a kid but it's gained a lot of traction in the last 10 or so years.

Pão de Ló (trans: literally "Bread of Ló" / "Ló's Bread", I'll explain in a bit)

There are two versions of this one but I'm gonna talk about dry Pão de Ló first.

image source: https://www.receitasdatiaceu.com/recipe/pao-de-lo-tradicional/

This is my personal favourite - literally my favourite cake of all time. I have never met someone who does not have this as their favourite Christmas food. This is a type of sponge cake you eat on both Christmas and Easter, although it seems it was originally just for Easter. This is one of those you absolutely can't make at home unless you're literally crazy because it needs to be baked in a clay mould with sheets of paper and I've heard it requires 24 eggs per cake (tbh seems unrealistic but Portuguese pastry is like 80% eggs so it's not that outlandish, and I'm inclined to believe it bc I've tried like 3 different home-made recipes with normal amounts of eggs and it never tasted right). The origin of the name is basically impossible to find because every source I see claims a different story, but "Ló" seems to be the name of its original creator. Also, this cake was brought to Japan during the Discovery Period and it's allegedly the origin of a Japanese sponge cake named Kasutera.

Pão de Ló de Ovar (trans: Pão de Ló from Ovar)

image source: https://iberismos.com/pao-lo-um-doce-com-muita-historia-iberica/?lang=pt-pt

Kinda like regular Pão de Ló but wet on the inside - the liquid-y part is egg. Its origins seem to be in conventual sweets (like, from a convent), which are known for using lots of eggs. But just like with its dry variant, there are a few different stories about it. Sometimes people argue about which variant is better, but it's really not that divisive. In fact, all the foods in this post often coexist at the Christmas table despite some being similar to each other.

Sonhos (trans: Dreams)

image source: https://claradesousa.pt/receita/sonhos-de-natal/

These are much simpler than the cakes. It's basically just fried dough topped with sugar (I've heard that Brazilians call them "chuvinha" aka "little rain" because of this, and I think that's kinda funny because most Portuguese sweets have sugar on top). This is kinda like a "base" because there are other sweets similar to it but with carrot or pumpkin on the inside, and I don't think there's much reason to get into them here - also I don't usually eat them. You can eat them dry or with syrup made with sugar, cinnamon and lemon/orange.

Rabanadas (no clue how to translate this bc google suggests "french toast" and I refuse to accept that)

image source: https://www.pingodoce.pt/receitas/rabanadas/

This is a simple yet effective classic. It was originally made to utilize stale bread people had lying around (I've seen sources suggest it's because bread is sacred to Jesus even if it's stale and so it's bad to waste it). It's made with bread, honey or sugar, milk, and cinnamon, although I've seen people replace the milk and honey with condensed milk. It has been recorded since the 16th century, when it was used partially for medicinal purposes to help people regain their strength, especially after giving birth (which... thematically appropriate but it still surprised me when I found out).

I hope you had fun looking at all this tasty food - because I certainly did and this is my blog.

[morethansalad]

Vegan Galette des Rois with Cocoa, Hazelnut and Pralines

Recipe is in French btw

[jackhkeynes]

Revillon

Revillon (Borlish Reveglon /ˌre.vijˈlɔn/) is the Borlish term for the eve (and often the entire day) before Christide. It refers also to the specific cultural practice on the island of the Winter Feast (y Fest Reveglon), a celebration held on Revillon in churches across the land to which everyone in attendance brings food.

The Borlish name Reveglon means "vigil", and is a Middle Boral borrowing from the synonymous French reveillon, itself originally from Latin ēvigilō "I wake up". Earlier names include jolveisre (modern jolleistr "excursion, jaunt"), taken from Old Norse jólveizla "Yule feast", and fleðoul (of unknown ultimate etymology), both of which referred specifically to the celebrations.

Evidence of similar winter solstice festivities involving communally-prepared feasts on Borland predates even the Roman invasion, making Revillon one of the longest continuously-practised folk traditions in Europe (bearing in mind that the practice has evolved considerably with time). Third-century Roman historian Ammian Marcellinus provides us with an early written mention of the Winter Feast, which appears (under its original name Flidōlus, which gave the aforementioned fleðoul) in one of his asides on the Northwestern Isles. Post-imperial sources in the first millennium almost exclusively criticise the tradition as pagan and unholy; however, by the twelfth century the practice is fully appropriated by the Church.

Queen Natalia II of Borland abdicated on Revillon of 1894 as part of the political upheaval surrounding Borland's entry into the Drengot Collusion.

Food

Foods traditionally associated with the Revillon Feast include:

tort dell'ivan /ˈtɔʀt ˌde.liˈvan/ ("child's pie", in reference to the Christ child), a savoury dish often of lamb. The practice of scoring a cross into the lid and hiding a small wooden object inside (traditionally also a cross) is a later innovation, but compare the similar galette des rois seen on the continent. This name for the dish is attested as early as the tenth century in Old Boral torte del ifan /tɔɾ.tə dɛl iˈfan/, although the modern recipe including lamb and potato is not seen in writing until the eighteenth century.

jonnovar zucarrað /ˌʒɔ.noˈvaʀ ˌzi.kaˈʀaθ/ "candied butterflies", a sugar-spiced cakebread particular to the island which ever since their earliest iterations have been generously spiced (usually with dalassine bark [cinnamon] and inchroot [ginger]). At this time of year they are formed into butterfly shapes, popularly thought to represent the metamorphosis of a dead winter into the new life of spring.

[acrazybayernfan]

Five awesome things that i discovered in this year (2022) - Tagged by @gxtzeizm. thank you so much my dear Iz <33 love y

1) I discovered a lot of new great musics, and singers, and books, and paintings, and art in general

2) I learnt how to bake brioche, epiphany cake (galette des rois) and a few more sweets. I also established the recipe of my new signature cake : le gateau de Surmain

3) I discovered some new blorbos (who I already new but without having any real interest for them before) : Jai Hindley and my three other little Aussie (Chris, Michael and Robert), Esteban Ocon and Hubert Hurkacz

4) I discovered what it is to be part of Tumblr and not only to look at some posts from the exterior, in this occasion I met you all and i'm really glad about it

5) I discovered that I'm able to overcome some of my boundaries

I'm tagging @fedalev, @pancsaa, @miasanmuller, @tam-is-blogging, @game-set-canet, @de-ligts, @lukabby (if you want of course, feel free to ignore this otherwise)

[mmfood]

Galette des rois, French recipe with frangipane (this one is all vegan)

[askwhatsforlunch]

Kings' Crowns and Cakes

Some might think that the Festive Season ends with the first day of January; but indeed, we're only half-way through the revelries! Epiphany, celebrated on the 6th of January or the first Sunday after the 1st of January --or both and beyond, like in this house!-- commemorates the visit of the Magi, the Three Kings. In France, we feast on Kings' Cakes (or rather a pie with a frangipane filling encased in puff pastry) in the Northern half of the country, and on Kings' Crowns (brioches studded with candied peel and fruits) in the South. In theory... I was born in Paris, but I tend to favour Brioches des Rois over the Galettes des Rois! I also spent some of my early years in Montpellier in the South, where my sister, who prefers galettes, was born! Go figure! The truth is that they can both be very good, and even better if you try your hand at it and fill either with your favourite things! Here are a few Kings' Crowns and Cakes I baked over the years; hopefully something will suit your tastes... And, aother French tradition is to eat them throughout January, a good notion, I reckon!

Kings Crowns - Brioches des Rois

Citrus and Praliné Kings’ Crown 

Lemon and Honey Kings’ Crown 

Raspberry Kings’ Crown 

 Plum Kings’s Crown 

 Cardamom and Cinnamon Kings’ Crown 

 Caramel and Chocolate Kings’ Crown 

Kings’ Brioche

Kings' Cakes - Galettes des Rois

Pistachio and Cherry Kings' Cake 

Maple and Pecan Kings’ Cake 

Cranberry, Pomegranate and Satsuma Kings’ Cake 

Pecan, Walnut and Chocolate Kings’ Cake 

Honey and Pear Hazelnut King’s Cake 

Hazelnut and Chocolate King’s Cake 

Pistachio, Hazelnut and Almond Kings’ Cake 

Galette des Rois (Kings’ Cake)

[myhungryears]

European - Galette des Rois Recipe

Almond filling is sandwiched between rounds of puff pastry in this Epiphany tart. The person who finds the bean in his or her slice becomes king or queen for the day.

[crowbone]

I wasn’t well enough to make one of these at NYE, but I did one today and it was spectacular. I omitted the rum, and I’d double the almond extract next time. So good!

[cheffathimashifnaz]

Firm Buttercream on cupcake rose flowers ​⁠ #buttercreamflowers #buttercreamfloweroncakes cupcakes

https://youtu.be/gCtoNA1zvAg

#buttercream #buttercreamflowers #flowercupcakes firm #buttercreamoncake, #buttercreamflowers on #cake #Buttercreamrecipe for #pipingflowers

#Buttercreamforcupcakes

Firm #buttercreamfrosting for #cake

#Howtobakecake, #howtobake #cookies, #howtobakecupcakes, how to bake chocolate cakes, Brownings The Bakers TV Commercial edit, How to bake brownies,

How to decorate #Halloween cookies, How to bake Halloween cakes, how to bake Halloween #brownies, ice #cookiesdecorations, #easycakerecipes, #easy cookies recipes

#Croissant #Eclair #Macaron #Danish #Baklava #Cannoli #PuffPastry #churro #Scone

Strudel

Palmier

Beignet

. Cinnamon Roll

. Profiterole

. Mille-Feuille

. Palm Leaf

. Brioche

. Turnover

. Rugelach

. Éclair

. Kouign-Amann

. Pithivier

. Panettone

. Galette

. Financier

. Choux Pastry

. Pretzel

. Danish Kringle

. Krapfen

. Spanakopita

. Pain au Chocolat

. Stroopwafel

. Kolache

. Bear Claw

. Pastel de Nata

. Chorley Cake

. Gâteau Basque

. Pączki

. Cornish Pasty

. Striezel

. Cronut

. Shortcrust Pastry

. Flaky Pastry

. Filo Pastry

. Vol-au-vent

. Caramel Slice

. Muffin

. Pop-Tart

Bakewell Tart

. Cannelé

. Gougère

. Jalousie

. Empanada

. Chausson aux Pommes

. Pâte à Choux

. Roulade

. Lemon Bar

. Madeleine

. Butter Tart

. Linzer Torte

. Napolitana

. Spanische Windtorte

. Banoffee Pie

. Berliner

Stollen

. Faworki

. Samsa

. Koeksister

. Mochi

. Chocolate Chip Cookie

. Lamington

. Paratha

. Margherita

. Shortcake

. Zwieback

. Kreppel

. Meringue

. Gâteau Saint-Honoré

. Pretzel Croissant

. Kanafeh

. Dobos Torte

. Pasteis de Tentúgal

. Rugalach

. Milk Tart

. Struffoli

Cheesecake

. Fig Roll

. Kouignette

. Elephant Ear

. Chocotorta

. Knish

. Calisson

. Basler Läckerli

. Pitha

. Pasty

Blueberry Pie

. Shoofly Pie

. Shrewsbury Biscuit

. Welsh Cake

. Börek

. Tarta de Santiago

. Natas do Céu

. Florentine Biscuit

. Fig Newton

. Fat Rascal

. Sachertorte

. Pinwheel Pastry

. Chelsea Bun

. Cremeschnitte

. Raspberry Tart

. Kue Lapis

St. Martin's Croissant

Krapfen

Pasteis de Chaves

Timbits

Teurgoule

Brioscia col Tappo

Galette des Rois

Chikki

Mohnschnecke

Tiramisu

Mooncake

Turban Biscuit

Dobosh

Pionono

Sachima

Raspberry Bar

Russian Tea Cake

Chausson à la Pomme

Tarte Tatin

Figgy Pudding

Rice Cake

Palkova

Sachlav

Fenek

Tartelette

Dobrada

Cannolo Siciliano

Eccles Cake

Trdelník

Käsekuchen

Mantecadas

Galaktoboureko

Shoemaker's Cake

Cinnamon Twist

Pie Floater

Pogača

Pampushka

Dobosh Torte

Praline

Soufflé

#Kringle

Cheese Blintz

. Pan de Muerto

. Bánh Bò

. Faworki

. Nut Roll

. Pecan Pie

. Victoria Sponge

. Pita Bread

. Raspberry Muffin

. Buche de Noel

. Profiterole Tower

. Schnecken

. Caramel Brownie

. Esterházy Torte

. Palm Leaf

. Puff Puff

#Hamantash

#Pastie

. Cream Horn #WalnutStrudel #Pionirka #AnzacBiscuit #StarchCake #ChocolateÉclair

[patrickgaughan]

Recipe for Galette des Rois This Epiphany tart has rounds of puff pastry in the middle of an almond filling. The person whose slice contains the bean is crowned king or queen for the day. 1/4 cup white sugar, 1 egg beaten, 1/4 teaspoon vanilla extract, 1 egg, 3 tablespoons unsalted butter softened, 1/4 cup almond paste, 1 tablespoon confectioners' sugar for dusting, 1 package frozen puff pastry thawed, 2 tablespoons all-purpose flour, 1 pinch salt, 1/4 teaspoon almond extract, 1 dry kidney bean

[herbwitchery]

👑🥧 J’aime la galette, savez-vous comment ? Quand elle est bien faite, surtout sans beurre dedaaaaans 🎶 Et sans pâte feuilletée, parce que je déteste la pâte feuilletée. Bon, au final, c’est une version tellement peu traditionnelle que vous me direz sans doute que ce n’est pas une Galette des Rois. Appelons-la Prolétarte, comme suggéré sur la page d’ @insolenteveggie alors. La recette vient de chez la merveilleuse @mail0ves (sauf pour la pâte évidemment, puisque je ne respecte rien et que j’ai fait une pâte brisée, allez-y, collez-moi sur le bûcher, ça me fera des économies de chauffage) (en plus j’ai oublié la fève. Le fail de l’année, déjà) (de toute façon j’avais pas de couronne) #galette #galettedesrois #epiphanie #epiphany #january #roismages #magi #kingcake #recipe #recette #vegan #veganfood #veganrecipes #veganlife #vegancake #cake #bake #baking #baker #food #kitchenwitch #kitchenwitchery #tradition #maissansrespect #teatime #yummy #king #roiarthur #kingarthur #roi 🥧 Recette @mail0ves 🔮 Tarot de Gulliver by my first wifey @gulliver.laventuriere 📚 L’elféméride (Pierre Dubois & René Hausman), Le Roi Arthur (Amaury Chauou) 🔪 Forgé par mon génie de père https://www.instagram.com/p/CnKTYkHNMhk/?igshid=NGJjMDIxMWI=

[gay-impressionist]

As some people (notably @thasminlove and @jellyfish9504) showed interest in my recipes, I'll post them here! Don't hesitate to tell me if something is unclear/you want some advice 😊🍽️

Here are the first ones :

- leek pie/flamiche aux poireaux from Picardie (Nothern France)

- leek crumble

- cantonese rice (i didn't explain how to make an omelet but if you don't know how, scrambled eggs work as well)

- epiphany cake/galette des rois (a traditional french desert we bake in january!)

ps : i'm sorry if i got the cup measurements wrong, we don't use them in france so i had to google equivalents and relearn how to simplify fractions lmao

[misstealady]

Ingrédients (pour 8 personnes)

2 rouleaux de pâte feuilletée

150 g de cerneaux de noix

100 g de pépites de chocolat noir KAOKA (bio équitable)

80 g de sucre rapadura

50 g de margarine

4 cuillères à soupe de lait d’avoine

1 cuillère à soupe de fécule de maïs Pour la dorure :

Lait d’avoine

Sirop d’agave

Préparation

1. Mixer finement les cerneaux de noix. 2. Dans un bol, mélanger la poudre de noix, le sucre rapadura et la fécule de maïs. 3. Ajouter le lait d’avoine et la margarine. A l’aide d’une fourchette, mélanger jusqu’à l’obtention d’une garniture homogène. 4. Incorporer les pépites de chocolat noir en les répartissant dans toute la garniture. 5. Dérouler la première pâte feuilletée. Etaler la garniture aux noix et aux pépites. Enfoncer légèrement la fève (si vous en avez une). 6. Recouvrir avec la deuxième pâte feuilletée en appuyant légèrement sur les bords pour les souder. 7. Mélanger un peu de lait d’avoine avec du sirop d’agave. Badigeonner le dessus à l’aide d’un pinceau à pâtisserie avec ce mélange. Dessiner des motifs à l’aide d’un couteau aiguisé, sans percer la pâte. 8. Cuire 25 à 30 min à 180°C (selon le four). 9. La servir encore tiède. Déguster !

Recette imaginée par KAOKA

Source: https://www.bioalaune.com/fr/actualite-bio/36086/4-recettes-delicieuses-originales-galettes-rois