As part of the French tradition, the first Sunday of January we celebrate the Epiphanie, which is about the Messiah being visited by the 3 kings after his birth. To remind us of the kings, we eat this delicious galette made of puff pastry and filled with frangipane (a mixture of ground almond, butter, sugar and eggs, mixed with the same weight of creme patissiere). A little ceramic subject is hidden in the pie so whoever finds it in its plate is crowned the king. Nowadays, we like to vary the fillings (and not everyone likes almonds) so it’s up to your imagination what flavours you choose to fill your galette.
Serves 6 to 8 people
70g cherry syrup*
20g corn flour
1 egg (~65g)
*If your cherry juice is quite thin, weigh the juice and boil with same weight of sugar until reduced by a quarter until thick enough to coat the back of a spoon.
75g ground almond
140g chocolate creme patissiere
- Make the creme patissiere in the Thermomix: put all the ingredients except the chocolate in the bowl and cook 6 min/90C/speed 4.
- Add the chocolate in chunks and mix 20 sec/speed 2 or until it is melted.
- Tip out into a bowl and leave to cool with cling film touching the cream to stop forming a skin. Clean and dry the bowl.
- Make the frangipane by mixing the butter and sugar 20sec/speed 4.
- Add the egg and mix 30 sec/speed 4. Scrape down the side of the bowl half way through.
- Add the ground almond and mix 20 sec/speed 3.
- Add 140g of the chocolate creme patissiere and mix 20 sec/speed 3.
- Tip out into a bowl and refrigerate along with the remaining creme patissiere for 30 minutes.
- If making the puff pastry, make sure you do at least 3 foldings (don’t use the snail easy method as it won’t give you enough layers). Refrigerate an hour before using.
- Roll the pastry into a large rectangle and cut in half. Keep one half as is and roll the other half so that it overlaps the other by 1 good inch (3 cm) on all sides. My smaller half was roughly 28 cm each side.
- Place the smaller half on a baking tray lined with parchment paper.
- Spread the frangipane on it, leaving the edges free on 3/4 inch.
- Place the cherries all over the frangipane and place a ceramic
subject if you want to.
- Now, spread the remaining chocolate creme patissiere over the cherries and cover with the bigger puff pastry.
- Cut out the excess pastry around and press on the edges with a fork to seal.
- Brush with the egg yolk mixed with 1 tbsp of cold water all over but don’t let the yolk falling off the edges of the pastry as it would stop it from raising.
- Using the back of the blade of a knife, trace some design on the pastry (make sure you don’t cut through the pastry).
- Refrigerate for 30 minutes. Meanwhile, preheat the oven at 210C with an empty baking tray in it.
- Slide the pastry from the cold baking tray to the hot one (this will avoid the soggy bottom) before baking in the oven for 10 minutes, then reduce the heat to 190C and bake for a further 25 minutes.