Tag Archives: galette des rois

How to make a “Galette des Rois”- France’s ‘Christmas Cake of Kings’

18 Jan
Galette des Rois by Gontran Cherrier

Galette des Rois- Frangipane et Pistache citron by Gontran Cherrier

It’s January in France- the buzzing and festive time of year when every boulangerie window in France is filled with impressive displays of the traditional French pastry called la “Galette des Rois” – literally translated as “Kings Cake” or “The Cake of three kings.”

Starting from January 6th, this delicious, flaky pastry with a delicate buttery crust is traditionally filled with frangipane (almond cream paste), and in the south of France, you will also find a brioche-like version filled with glazed fruit called Gateau des Rois. The Galette des Rois celebrates the Feast of the Epiphany, when the three wise men came to see the baby Jesus.

Tradition has it that a lucky charm- a small porcelain figurine (originally a small fève or bean), is buried in the almond cream before the top layer of puff pastry seals the cake and baked into the galette, then whoever is lucky enough to find it in their slice, is crowned King for the day and granted the honor of wearing the golden crown (The galettes are always sold with a cardboard gold crown purely to serve this purpose and tradition)- so it’s not just the children who get to have all the fun!

Galette des Rois in Paris bakery windows

Galette Fever. The Galette des Rois fills boulangerie window displays all over France through the month of January

So, if you’re not in France and can’t get your hands on a traditional Galette des Rois this January, or you just simply want the fun and pleasure of making your own, as promised here is a brilliant recipe from our favorite Parisian baker whose Galettes are selling like hotcakes in Paris right now- the talented Gontran Cherrier. Gontran has generously shared the delicious recipe for his popular lemon and pistachio Galette- as shown in the pics below. The lemon and pistachio galette is a wonderful balance and combination of flavors, with the delicate pistachio nutty pistachio complimented by small bursts of citrus flavor from the candied lemon in a smooth but not overly sweet paste which is nestled between layers and layers of perfectly crafted feuilleté pastry. Divine!

Gontran Cherrier cutting galette des Rois

Boulanger Gontran Cherrier with his assortment of freshly baked Galletes des Rois

Galette des Rois Pistache

Galette des Rois- Mediterranean pistachio and lemon

The recipe does not include making the puff pastry from scratch, but if you really want to have a go at making your own pastry (and I highly recommend you give it a go), here are some great resources to guide you in the right direction:

Fail-proof puff pastry recipe and detailed instructions using tips of the trade from Ecole Ferrandi

A French-American mother and daughter team teach us how to make the galette from scratch, straight from their kitchen (video in English).

You can make either the traditional ‘frangipane’ version simply with ground almonds, or experiment with different flavors such as the lemon and pistachio, or try other non-traditional aromatic additions such as candied orange zest and sweet spices like cinnamon.

Recipe:
Gontran Cherrier’s Mediterranean Galette des Rois with Lemon and Pistachio
Galette des Rois- la Mediterranenne avec crème d’amande, pistache et citron confit

Serves 6 – 8

Ingredients:

2 discs of puff pastry- 24 cm in diameter.
70g butter
70g sugar
1 egg
50g finely ground pistachios
20g finely ground almonds
10g plain flour
10 g candied lemon peel

1 egg
1 pinch sea salt/fleur de sel

Directions:

Preheat oven to 200 ° C.

Soften butter to a spreadable consistency. Add the caster sugar in mixer and whisk until it whitens ‘creams’ to form a thick texture.

Add the egg and continue mixing until smooth and combined.

Add the ground pistachio and almond flour and mix well.

Finely chop the candied lemon and add to the mixture.
Prepare a flat baking tray with a layer of baking paper. Place one of the discs of puff pastry on the baking sheet. Using a baking brush wet a 2-3 cm perimeter edge on the pastry disc with water.

Spoon the almond pistachio mixture into the middle of the pastry disc and spread out the mixture, stopping 3 cm’s from the edge. Strategically place your ‘fève’s’ (you can also use one or 2 cent coins) into the almond mixture. Gently place the second disc of puff pastry over the top, and using the back of a knife held vertically at 45 °, press and seal together the 3cm edge of the two pastry sheets. Gently etch a design of your choice into the top disc of pastry using the edge of a knife.

Beat the egg with a pinch of salt. Use the pastry bush to spread on a thin layer of egg glaze of over the top disc of pastry.

Bake for approx 25 minutes, until puffy and golden.

Move the galette from the tray and baking paper and transfer to a wire rack to cool.

Invite your friends and family to the table
Cut your galette into even slices for everyone
Eat with caution…

Enjoy!

Slice of galette

Pastry perfection. The delicate, flaky pastry with pistachio lemon almond creme is absolutely divine.

Old Galette des Rois Recipe

Retro recipe. A recipe card lift-out published in 1972 for the Galette des Rois

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Cherry on top. Gontran Cherrier opens his first boulangerie in Paris

19 Dec
gontran_shop_bread

Gontran Cherrier, the new shopfront, braided brioche. Image of Gontran Supplied/©Marie Taillefer

Yesterday I went to the opening of the next big thing in the world of the bread and baked goodness. Gontran Cherrier: the 31-year-old Parisian, 3rd generation baker, hit author of 8 cookbooks and passionate, innovative entrepreneur has just opened his first shop front on the chic Rue Caulaincourt in the buzzing quartier of Montmarte. Gontran is onto a seriously good thing with his unique way of reinventing classics, successfully striking a balance between tradition and innovation, and taking the art of artisian boulangier into the future.

Talking about the future, the French are not big fans of change. If you relocate the office coffee machine, they will strike about it. If you swap the gruyere for goats cheese, they might not eat it. So… it takes one brave, clever and creative cookie to introduce change into something as sacred and intrinsic to every day French life as bread.

I never used to eat much bread before I lived in France, now I just cannot escape it, let alone imagine not eating it. Not only is it served with every meal by default- but it’s always so darn good! Parisians will queue outside a boulangerie on a Sunday morning for 20 minutes while it’s snowing a blizzard and minus 4 degrees- just to get good bread, and on that note, I have a feeling my next busy chez Gontran will be greeted by a massive queue. A queue of enthusiastic Parisians, tourists and expats who appreciate his innovative menu of French classics with a twist, friendly international staff, totally reasonable prices and the buzzing ambience in the beautifully designed, gorgeous hausmannien shop itself (designed by Franz Potisek) where you will find his daily selection of gorgeous breads and pastries such as:

  • Green rocket juice, red paprika or black squid-ink bagel buns
  • Baguettes- traditional or wholegrain
  • Country bread- cut and ordered by weight/kg
  • Bread with black molasses, ginger and coriander seeds
  • Bread with chick pea flour, black olives, candied lemon and herbs of Provence
  • Red miso rye bread
  • Savoury tart of celeriac puree, broccoli, chestnut, endive and almond oil
  • Savoury tart of fennel, broccoli, chicken, pepper crème de comté, olive oil
  • Savoury cheese tart of parmesan, Comté, red onion, lemon, pepper, and thyme
  • Tartine baguette with pâte à tartiner- chocolate caramel or caramel vanilla
  • Brioche infused with fleur d’oranger
Gontran Cherrier Shop

Bakery buzz- friendly staff and eager customers

Focaccia and red pnion cheese tart

Gontran Cherrier Focaccia and Red onion, cheese and thyme tart

Brioche

Loaf of freshly baked Brioche

le menu

Le Menu

chou chou's and pear and almond tart

Chou chou’s and Pear and Almond Tart

Country bread

Country bread- cut and sold by weight

Squid ink and red paprika bagels

Squid ink and red paprika bagels

Freshly baked croissants

Freshly baked croissants

Brioche of vanilla crème, butter, almond marzipan, cardamom, cinnamon, rum soaked almonds and sweet orange

Brioche of vanilla crème, butter, almond marzipan, cardamom, cinnamon, rum soaked raisins and sweet candied orange

Bread

Seasonal (for Christmas):

“La couronne de pain”- a wreath of 8 combined buns with 4 flavours- wholegrain curry (for foie gras), chick pea and lemon (for oysters and seafood), nature/traditional (for meats and charcuterie) and of course chestnut for the cheese board!

La Couronne

Made for sharing. 8 buns, 4 flavours. The perfect bread for a complete Christmas feast

Coming up (À l’Épiphanie):

Gontran will share the recipe with me for his signature ‘Galette des Rois’ – a Traditional french sweet pastry eaten after Christmas and in the month of January- made with almonds, pistachio and cadied lemon. Yum!

Gontran's signature "Galette des Rois"

Coming soon- Gontran’s signature “Galette des Rois”. Image supplied/©Marie Taillefer

If you’re in Paris- here’s where to find the shop. Anywhere else in the world, don’t despair- I have no doubt that a Gontran Cherrier Boulangerie will be opening in your city in the near future!

Gontran Cherrier Artisan Boulanger
22, rue Caulaincourt
75018 Paris
Tèl : +33 (0)1 46 06 82 66
http://www.gontrancherrierboulanger.com

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