Epiphany Day is January 6th 2015. For those of you who want to read about this Three Kings Day, read this feature, which was posted yesterday on Somminthecity.com.
Thanks to Chef François Payard, we were able to get his special Galette des Rois aka Kings Day Cake recipe!
Galette des Rois: (Courtesy of François Payard)
1 pound puff pastry dough
5 oz. ground blanched almonds
5 oz. (about 1 cup) powdered sugar
5 oz. softened butter
2 whole eggs + 1 yolk
1 drop of almond extract
1 tablespoon dark rum (optional)
1 small toy or figurine
Method of Preparation:
Cream filling: mix together almonds and sugar. Add creamed butter, two eggs and rum; mix well together.
Divide the puff pastry dough in half: roll out each half into a 12-inch (about) circle. Lay one pastry round sheet on a (very slightly greased) baking pan. Pour the filling in the middle and spread without reaching the edge. Drop your toy in the filling.
Top carefully with the second circle of dough. Press firmly all around (with moist fingers) to seal the “cake.” Glaze the surface with the remaining beaten egg yolk. (For a little more control over the color, brush the yolk on roughly halfway through the baking)
With a knife or a fork draw some light curved lines for decoration. Make a few tiny cuts on the top (to let out steam during cooking).
Cook for about 35 to 40 minutes in preheated 400-degree oven. Oven temperatures can vary. Remove when golden. Cool and serve while still warm if possible.
Celebrate Epiphany Day the right way… who in your family or friends circle will find the toy in their slice and be “King” for a day!? Pair this with a J. Lohr Chardonnay or one of the Medium Sweet Pacific Rim Rieslings!
Always remember: Eat what you like and drink what you love!