Comments on: Galette des rois (French king cake)

By: Alexandra

Alexandra — Thu, 05 Jan 2023 21:57:22 +0000

In reply to Caroline's Cooking. Thank you! That is very helpful. God bless you!

By: Caroline's Cooking

Caroline's Cooking — Thu, 05 Jan 2023 15:32:20 +0000

In reply to Alexandra. So I don't cook it in a pie pan, just on the parchment-lined baking sheet - I do this right as I cut the circle and chill at the beginning, though as long as you do before adding the filling that's fine. I leave one of the circles of pastry in the middle of a piece of parchment and place that on a baking sheet, then the other piece of pastry can be on a smaller piece of parchment as you remove it to place on top of the filling. If you prefer, you can bake in a pie pan, but it may be trickier to get the edge scalloped, it would look more pie-like (which is fine, just this more often is a little flatter). You may also want the bottom circle slightly larger if you use a pie dish. On the flipside, if you seal a little higher you are less likely to have a leak in the filling but I don't tend to find that an issue.

By: Alexandra

Alexandra — Thu, 05 Jan 2023 08:00:29 +0000

When do you transfer to pie pan? I hope to make this for two Epiphany occasions this week!

By: Caroline's Cooking

Caroline's Cooking — Sun, 16 Jan 2022 17:24:10 +0000

In reply to Julie. I'm so glad to hear you enjoyed! And good idea on the late addition of the fève :)

By: Julie

Julie — Sun, 16 Jan 2022 16:21:43 +0000

These were great steps to follow for a truly classic galette des rois in taste -- as a French native, it brought back memories. I think the chilling time definitely makes a difference in bringing out the crispness of the (store-bought, only butter) puff pastry. My only amendments: I made it rectangular so I wouldn't waste any of the dough (super expensive) and I added Grand Marnier as my cognac. My only disappointment: I forgot to add the "fève" before adding the top layer!! 🙁 We took care of it by stuffing it in one of the slices as the kids were under the table. I will make again, it was a success when we shared it with another Franco-American family. MERCI MERCI

By: Caroline's Cooking

Caroline's Cooking — Fri, 07 Jan 2022 01:44:05 +0000

In reply to Melissa. So glad to hear you enjoyed! And yes, it is indeed easier, though both are delicious!

By: Melissa

Melissa — Thu, 06 Jan 2022 22:41:53 +0000

In reply to Caroline's Cooking.

Thank you for this! After leaving Spain, my son and usually make a Roscon de Reyes, but this was so much easier! And delicious! We really enjoyed it, even if I found the king instead of him! 🤣

By: Caroline's Cooking

Caroline's Cooking — Mon, 03 Jan 2022 22:34:24 +0000

In reply to Sarah Wilson. Oops, thanks for spotting - now updated! Yes, it shouldn't make too much of a difference the order you combine them in. The butter and sugar together first just helps avoid getting lumps of butter.

By: Sarah Wilson

Sarah Wilson — Mon, 03 Jan 2022 15:33:51 +0000

In reply to Caroline's Cooking. Instructions 3 states beat butter with eggs with a stand mixer....... then add eggs ? Should this be beat butter and sugar? Sugar is listed in the ingredients but not in method. I tried to beat eggs with butter before I realised it should be sugar so ended adding up all together. Looks OK and tastes fine

By: Caroline's Cooking

Caroline's Cooking — Tue, 02 Feb 2021 10:41:58 +0000

In reply to Kimberly. That's a tricky one, I can't say I can think of any direct alternatives that wouldn't also be tree nuts and most seeds have a pretty distinct flavor that I don't think would work. However you could use the same principle and fill it with more of a creme patisserie or thick custard instead, maybe?

By: Kimberly

Kimberly — Tue, 02 Feb 2021 06:17:45 +0000

We can’t have any tree nuts at home. What would be a good substitute for the almond flour? Peanuts just don’t sound as good. Any suggestions?

By: Caroline's Cooking

Caroline's Cooking — Sat, 02 Jan 2021 09:51:11 +0000

In reply to Dannii. Perfect! Enjoy.

By: Caroline's Cooking

Caroline's Cooking — Sat, 02 Jan 2021 09:50:57 +0000

In reply to Adriana. Yes, I think roscon de reyes is much better known, but this is definitely worth trying as well - hope you enjoy!

By: Dannii

Dannii — Sat, 02 Jan 2021 08:22:04 +0000

I have never heard of this before, but I have lots of puff pastry that needs using up, so this sounds like a great idea.

By: Adriana

Adriana — Sat, 02 Jan 2021 06:54:52 +0000

I am catholic and celebrate the epiphany too, however, I make a roscon de reyes never heard before of this French king cake. Looks delicious need to include it in my traditions. Cannot wait to try it!