{"id":5425,"date":"2015-01-06T15:55:17","date_gmt":"2015-01-06T14:55:17","guid":{"rendered":"http:\/\/foodiesgarden.net\/?p=5425"},"modified":"2015-01-06T16:15:15","modified_gmt":"2015-01-06T15:15:15","slug":"galettes-des-rois","status":"publish","type":"post","link":"http:\/\/foodiesgarden.net\/?p=5425","title":{"rendered":"galettes des rois: king cake \/\/ k\u00f6nigskuchen"},"content":{"rendered":"

\"galette<\/a><\/p>\n

i think\u00a0this cold season requires\u00a0an extra portion of traditions. here is\u00a0another one. this time it is a french tradition\u00a0around epiphany on january 6th. i love all these traditions related to food, so here we go with galettes des rois. and there is even\u00a0a little thing from the garden inside.<\/p>\n

<\/p>\n

the galette des rois is a puff pastry filled with delicious frangipane, an almond filling, and the f\u00e8ve, which can be a small figure or …\u00a0a bean. once the galette is on the table, the youngest one has to hide\u00a0under the table and decides who gets the first portion, the second one, the third one, ….. the one who will find the f\u00e8ve\u00a0in his or her\u00a0cake will be king or queen of the day and deserves\u00a0the crown.<\/p>\n

in france you will find galettes des rois around these days in each patisserie. if you are outside france, just bake your own and you can also enjoy this french tradition. my recipe for the galettes des rois is by yvette van boven from her winter cookbook<\/a><\/em> and it is the best galettes des rois i had till\u00a0today. and if you are looking for some inspirations to make a crown, you can have a look at salsa pie<\/a><\/em>.<\/p>\n

\"galette<\/a><\/p>\n

\"galette<\/a><\/p>\n

cr\u00e8me p\u00e2tissi\u00e8re:
\n125 ml milk
\n2 tsp vanilla sugar
\n1 egg yolk
\n1 tbsp sugar
\n1 tbsp flour<\/p>\n

frangipane (almond filling):
\n50 g butter (room temperature)
\n75 g sugar
\n1 egg
\n100 g almonds
\na few drops bitter-almond aroma
\ncr\u00e8me p\u00e2tissi\u00e8re<\/p>\n

450 g puff pastry
\n1 egg yolk
\nf\u00e8ve: large dried bean like broad beans<\/a><\/em> or kaeferbohnen<\/a><\/em>
\na crown<\/p>\n

to prepare the cr\u00e8me p\u00e2tissi\u00e8re bring the milk and the vanilla sugar to a boil. beat the egg yolk, the sugar and the flour until well combined. add the warm milk and continue to stir. pour everything back to the pan, bring to a boil again and continue to stir until the cr\u00e8me thickens.<\/p>\n

remove from heat and let cool. to avoid building skin on the surface, press some cling film directly on the cr\u00e8me.<\/p>\n

to prepare the almond filling, beat the butter and sugar and add the egg, almonds, bitter-almonds aroma and the\u00a0cr\u00e8me p\u00e2tissi\u00e8re. et voila frangipane. refrigerate your frangipane until you will use it.<\/p>\n

preheat the oven to 180\u00b0 C. roll out the puff pastry on a floured surface. using a plate to cut out two circles. place the first circle on a baking sheet. spread the frangipane but\u00a0leave empty about 2 cm at the edge. hide the bean in the frangipane!<\/p>\n

beat the egg yolk with 1 tbsp of water and brush it on the edge. place the second circle on top and brush as well with the remaining egg yolk-water-mixture. cave some\u00a0patterns on the top with a knife and press the edges together with with a folk.<\/p>\n

bake for about 25 minutes until golden. let it cool slightly and have fun!<\/p>\n

*******************<\/p>\n

cr\u00e8me p\u00e2tissi\u00e8re:
\n125 ml milch
\n2 tl vanillezucker
\n1 eigelb
\n1 el zucker
\n1 el mehl<\/p>\n

frangipane (mandelf\u00fcllung):
\n50 g butter (raumtemperatur)
\n75 g zucker
\n1 ei
\n100 g mandeln
\neinige tropfen bittermandelaroma
\ncr\u00e8me p\u00e2tissi\u00e8re<\/p>\n

450 g bl\u00e4tterteig
\n1 eigelb
\nf\u00e8ve: eine gro\u00dfe getrocknete bohne, zb. dicke bohnen<\/a><\/em> oder k\u00e4ferbohnen<\/a><\/em>
\nkrone<\/p>\n

f\u00fcr die\u00a0cr\u00e8me p\u00e2tissi\u00e8re die milch und den vanillezucker aufkochen. eigelb, zucker und mehl verquirlen. die warme milch dazu geben und weiter r\u00fchren. die mischung zur\u00fcck auf den herd stellen und unter r\u00fchren aufkochen, bis die cr\u00e8me andickt.<\/p>\n

vom herd nehmen und ausk\u00fchlen lassen. um hautbildung auf der cr\u00e8me zu vermeiden, einfach eine frischhaltefolie auf direkt die oberfl\u00e4che pressen.<\/p>\n

f\u00fcr die mandelf\u00fcllung butter und zucker cremig schlagen. ei, mandeln, bittermandelaroma und\u00a0cr\u00e8me p\u00e2tissi\u00e8re hinzuf\u00fcgen und verr\u00fchren. et voila frangipane. die frangipane bis zur weiterverwendung k\u00fchl stellen.<\/p>\n

den ofen auf 180\u00b0C vorheizen. den bl\u00e4tterteig auf einer bemehlten fl\u00e4che ausrollen. mit hilfe eines tellers zwei kreise ausschneiden. den ersten kreis auf ein backpaier legen. die frangipane darauf verteilen und dabei einen rand von etwa 2 cm lassen. und eine bohne in der frangipane verstecken!<\/p>\n

das eigelb mit einem essl\u00f6ffel wasser verschlagen und den rand damit bestreichen. den zweiten kreis oben drauf setzen und mit dem restlichen eigelb bestreichen. mit hilfe eines messers die galette mit einem muster verzieren und mit hilfe einer gabel den rand fest andr\u00fccken.<\/p>\n

25 minuten goldgelb backen, etwas ausk\u00fchlen lassen und dann, viel spass!<\/p>\n

\n","protected":false},"excerpt":{"rendered":"

i think\u00a0this cold season requires\u00a0an extra portion of traditions. here is\u00a0another one. this time it is a french tradition\u00a0around epiphany on january 6th. i love all these traditions related to food, so here we go with galettes des rois. and … Continue reading →<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"gallery","meta":{"footnotes":""},"categories":[7,13],"tags":[136,109],"class_list":["post-5425","post","type-post","status-publish","format-gallery","hentry","category-recipes","category-winter","tag-kaeferbohnen","tag-sweets","post_format-post-format-gallery"],"_links":{"self":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5425","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5425"}],"version-history":[{"count":21,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5425\/revisions"}],"predecessor-version":[{"id":5428,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=\/wp\/v2\/posts\/5425\/revisions\/5428"}],"wp:attachment":[{"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5425"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5425"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiesgarden.net\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5425"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}