La galette des rois is a traditional pie the French like to prepare to celebrate the Epiphany, the twelfth day of Christmas, when the wise men visited baby Jesus. According to this Christian tradition, the galette des rois was to “draw the kings” to the Epiphany.
Made with puff pastry with a lucky charm (la fève) hidden inside, la galette is traditionally filled with frangipane, a sweet cream made of almond, eggs, butter, and sugar. Whoever gets and eats the slice with the fève inside is crowned king or queen for the day–and is therefore entitled to choose his queen or king. This tradition is also always a great opportunity to invite friends over to share la galette with.
I made mine with a mascarpone based pastry and a vanilla-flavored apple filling instead of the frangipane.
Of course, Lulu (with some help, I reckon) found the fève.
And was oh! so excited to be crowned queen of the day–I assure you that there is no lack of princess crowns at home these days!
And then she choose her king.
Invariably, son cher papa.
Since I was in a pinch of time to make puff pastry, I decided to prepare a pastry using mascarpone, rice and millet flours. Then, because we always prefer an apple filling to an almond one, this was what I went for too.
The galette is a beautiful dessert to enjoy when the apples are still lukewarm from the oven.
In the end, it was truly all about making my little girl happy to search for the fève.
I remember being just excited as she was at her age about the galette tradition.
I mean, who does not dream of being, juste le temps d’un moment, for one day, queen or king?
A five-year old fillette does very well.
And it was very sweet to watch her enjoy every minute of it.
- Pie pastry of your choice*
- 2 pounds Macoun apples
- 1/4 cup water
- 1 vanilla bean, split open and seeds scraped out
- 2 tablespoons dark Muscovado sugar
- 1 tablespoon butter + more for dish
- 2 Pink lady apples, peeled, cored and sliced
- Pinch of blond cane sugar
- 1 egg yolk, beaten with a little milk
*I don’t have a detailed recipe because I prepared the pastry quickly at night the day before, and didn’t measure quantities properly. Let me make it again and I will update once done.
- Prepare the pastry and divide into two balls.
- Flatten them into two 5-inch disks. Place them between plastic film sheets and refrigerate overnight.
- Peel the apples, core them, and quarter them. Place them in a pot with 1/4 cup water, the vanilla bean and seeds. Simmer, covered, until soft.
- Let cool and discard the vanilla bean.
- Mash the apples with a fork.
- Stir in 2 tablespoons dark muscovado sugar; set aside.
- Preheat the oven to 350 F.
- Take the pastry out of the fridge. Once not too cold, roll two 10-inch disks. Place one in the fridge. Garnish a 9-inch buttered pie dish with the other. Make small holes with a fork and reserve in the fridge.
- In a frying pan, melt 1 tablespoon butter. Add the sliced apples with a pinch of blond cane sugar and cook for 3 minutes.
- Place the cooked apples on top of the pastry inside the pie dish.
- Add the apple sauce.
- Tuck in the charm.
- Add the other disk of pastry, and pinch the sides to close the pie (remove any excess of pastry).
- Beat the egg yolk/milk mixture with a dash of sugar and brush on top of the pie. Using a fork, make a pattern on the pie.
- Bake the galette for 40 minutes, or until the top is light golden brown.
- Remove from the oven and let cool. I love this galette eaten lukewarm.