Twelfth Night Cake Or King Cakegalette Des Rois Recipes

Steps:

• Preheat oven to 450 degrees. With an electric beater, mix all the ingredients for the frangipane cream just until blended. On a slightly floured cold surface, cut 2 circles the size of dinner plates out of the puff pastry. Put one of them on a baking sheet lined with parchment paper. Brush one inch around the edge of the circle with egg wash (beaten egg yolk). Spread half of the frangipane cream on the center and place the second circle on top matching the edges of the circles. Press all around the edges to glue them together. Press softly in the center to evenly spread the filling. If making 2 galettes use remaining cream and follow the same method for preparation.
• Decorate the galette with a fork, press edges together all around-no pricking. With the point of a knife, make any kind of design being careful not to go all the way through the puff pastry. Brush the surface with egg wash being careful no to get any on the sides.
• Bake the galette in the center of a preheated 450 degree oven for 15 minutes then 350 degrees for 30 minutes. For the last 5 minutes, sprinkle with powdered sugar and bake until golden brown. Serve warm with gold paper crown on top.
• For the tradition of Epiphany in the privacy of your kitchen cut the galette in as many parts as people in the party. In one of them, insert a little ceramic toy (big enough to prevent swallowing). In the old days, they used a dried fava bean, so to this day it is still called "la feve." Everyone picks 1 piece of galette the one who discovers the toy is made the king of the day and wears the crown. He picks a queen by putting the toy in her glass and everyone raises his or her glass and applauds. Same process in reverse if a lady finds the toy. Tradition says that the next party should be at the king's expense.

Steps:

• Preheat oven to 400°F.
• To prepare the cream, beat the 2 eggs with the sugar; add the cornstarch mixed with the milk and incorporate it. Simmer this mixture while whisking for a few minutes; it will thicken. Once thickened, turn the heat off and add the butter in small cubes, then the almonds and vanilla powder, and then the rum. Mix well.
• Mix the egg yolk with 1 Tbs. milk.
• Place one disk of the puff pastry on a buttered oven sheet; evenly spread the cream on it up to 1/2 inch of the edge; spread the border with a little of the yolk/milk mixture. Cover with the second disk of puff pastry and press the edges to close it up. Decorate with a knife to make designs on the pastry, if desired. Brush the top with the yolk/milk mixture.
• Bake for 40-45 minutes. Serve warm.

Steps:

• Make the dough. Sift the flour with the sugar, sea salt, lemon zest, and yeast into the bowl of a food processor. Process on low speed, then add the eggs. Continue processing just until the dough pulls away from the sides of the bowl. Add the orange-flower water and rum and continue processing just until the dough pulls away from the sides of the bowl.
• Dice the candied orange peel, chop the butter into pieces, and add them both to the dough mixture. Process again just until the dough pulls away from the sides of the bowl. Place the dough in a large bowl and cover with a damp cloth. Set aside to rise for 2 hours at room temperature.
• Punch down the dough then place in the refrigerator for 2 hours.
• Remove the dough from the refrigerator and punch it down again. Line a baking sheet with parchment paper, roll out the dough into a square, and place it on the lined baking sheet. Bring the corners of the dough to the center and insert the bean. Turn the dough over and shape it into a ball. Press your thumb in the center to make a depression and push the dough out around it to form a ring or crown. Cover it with a damp cloth and set aside to rise until doubled in volume, at least 2 hours in a warm room (77°F to 82°F [25 to 28°C]).
• Preheat the oven to 360°F (180°C).
• Prepare the glaze. In a bowl, combine the egg yolks, whole eggs, sugar, and salt. Brush the crown with the glaze. Dip a pair of scissors in water, and make cuts in the top of the cake, so it resembles the points of a crown. Place it in the oven and bake 20 to 25 minutes.
• Warm the apricot preserve or jelly, then strain it. Remove the cake from the oven and transfer it to a wire rack, then brush with the jam. Sprinkle with the pearl sugar and decorate with strips of the candied melon, candied orange, and coarsely chopped almonds.