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Last year, while sitting in our living room in the U.S., I found myself curiously looking online at French schools. One of the schools had posted an invitation to “La Galette des Rois” party for all students, parents, and staff.
When I saw the invitation and the photo, something inside of me leaped with excitement—something in my heart and something in my stomach!
The excitement welling up inside of me, however, quickly turned to a deep feeling of disappointment and longing.
“La Galette des Rois!” I exclaimed out loud to my French husband, sitting next to me. “I think we missed La Galette des Rois this year!”
How Could We Forget?
I honestly could not recall the last time—the last year—our family had missed La Galette des Rois.
In all of the years that our family had lived in France, and even during our seven years in Morocco—a former French colony—we never missed eating this famous pastry.
The fact that we missed it last year was a hard reminder that our family no longer lived in France. We were living in Pennsylvania, in the U.S., far away from the land of Galettes.
In France, it’s really hard to miss this event. Reminders are everywhere—in grocery stores, in bakeries, on billboards, in newspapers, on TV commercials, etc.
It’s the time of La Galette!
What in the World is La Galette des Rois?
By now, you may be wondering what in the world is La Galette des Rois?
It’s translated as the “King’s Cake,” referring to the three kings—three wise men—who followed the star to find Baby Jesus.
This delicious dessert is a gastronomical reminder of Epiphany, traditionally celebrated on January 6. Its delightful smell and taste were apparently intended “to draw the kings” to worship Jesus.
I don’t personally believe that there was a Galette des Rois to draw the three kings to Baby Jesus, but something spiritual and much greater.
In any case, the overwhelming smell and taste of this delicacy certainly draw me and my family to the table every year!
They Come in Every Shape and Size
The official day to celebrate Epiphany with the Galette des Rois is on January 6. However, in France, you can typically purchase these famous cakes throughout the month of January.
You can find them in all shapes, sizes, and varieties—small or large cakes, almond paste frangipane or apple filling, flaky pie crust or a cake-like brioche ring, simple or decorated. There is a Galette for everyone’s taste and price! They range from three euros at the discount grocery store to twenty euros at the finest bakery in town.
No matter what the shape, size, or price, there is one thing that must be present in the cake to be a true Galette des Rois—la fève—traditionally a dried bean.
This historical bean is secretly planted somewhere in the cake before cooking, and the person who finds the bean in his slice of cake becomes the king or the queen for the entire day. What an honor! Although, tradition says that the king or queen must buy and offer the next Galette!
The Family Tradition and the Lucky Charm
This traditional dried bean from centuries past has now evolved into a modern-day charm made of finely painted porcelain. Our family has collected fèves from our decades of living in France. Our beautiful collection ranges from Disney characters to historical French monuments to village scenes to famous people.
Many French families, including ours, continues the tradition of “choosing the slices.” This assures that no one can cheat and serve the lucky fève to himself or to his favorite person.
The tradition involves having the youngest family member hide underneath the table and call out names of those present—one by one. The person slicing and serving the cake will then give the plates to the appropriate person when his name is called out.
Our kids always loved to be the one assigned to this very important and honorable task “underneath the table.” They were always disappointed when a younger child came along to take over their job.
Every Galette comes with a folded, golden or silver cardboard crown. The person who has the lucky charm in his slice will be crowned “King” or “Queen.” In our family’s tradition, the king must also choose a queen, and the queen must also choose a king—and then kiss!
It is a fun, family tradition, and one that I am missing more and more as I write this.
How About Homemade?
We
Now that we are living in Spain, we will have to make a homemade Galette, unless we want to culturally adapt and buy a Spanish “King’s Cake” instead!
In the twenty-eight years that I have known Vincent’s mother, she has made a Galette every year, spending hours kneading the dough for her flaky, puffed pastry dough—pâte feuillété. It is one of our boys’ favorite memories of their French Mémé. We are thankful that “French Daddy” carries on the family tradition and knows how to make delicious homemade Galette des Rois.
The sad reality is that we simply forgot last year! There were no store ads and displays, no TV commercials in Pennsylvania reminding us of this French tradition. It took an online photo to jog my memory.
It’s Never too Late!
Thankfully, it was still the month of January when we realized that we had forgotten, so we hadn’t technically “missed” La Galette des Rois.
We weren’t able to find all the special ingredients in the U.S. last year, like a traditional fève or almond paste frangipane. However, we have been known to even use washed coins before—in moments of desperation—when living in Morocco. There was also the option of a dried bean. We could also use apple filling or an alternate recipe for the traditional almond paste if we couldn’t find it.
In my online research last year, I was pleasantly surprised to find some key Galette ingredients on Amazon. I did the buying, and French Daddy Chef started kneading the dough! 🙂
I think we will do the same on January 6 here in Spain today.
See the recipe below and join us in the kitchen!
Ingredien
WARNING: Make sure everyone chews thoroughly and carefully while eating the Galette so that no one accidentally swallows the fève!
HAPPY THREE KINGS’ DAY!
—The Cultural Story-Weaver
MY GIFT TO YOU—GET YOUR FREE EBOOK—”THE 5-DAY JOURNEY TO CULTURAL AWARENESS”!
Let’s Weave Cultures!
What culinary and cultural traditions do you enjoy from your native country or from countries where you have lived or traveled? What do you do to carry on those traditions?
Try this recipe below from New York Times Cooking and tell us all about your French Galette experience. Best served with champagne or sparkling cider.
INGREDIENTS
FOR THE FILLING:
(or buy the alternative frangipane mixes)
- 6 tablespoons (85 grams) unsalted butter, at room temperature
- ¾ cup (85 grams) confectioners’ sugar
- ¾ cup (85 grams) almond flour
- ¼ teaspoon salt
- 2 large eggs, at room temperature
- 1 tablespoon rum (optional)
- 1 teaspoon pure vanilla extract
TO ASSEMBLE:
- 2 9 1/2-inch-diameter circles puff-pastry dough (from a 14- to 17-ounce package; 396-482 grams), cold
- 1 whole almond or dried bean, for the charm
PREPARATION
TO MAKE THE FILLING:
- Working with a mixer or by hand, beat the butter and sugar together until creamy and light. Beat in the almond flour and the salt. Mix in 1 whole egg, then the white from the second egg (reserve the yolk). Mix in the rum, if using, and the extract. Cover, and refrigerate for at least 1 hour.
- Mix the yolk with 1 teaspoon cold water; cover, and refrigerate until needed.
TO ASSEMBLE:
- Place one circle of dough on a baking sheet lined with parchment paper. Spread the filling evenly over the dough, leaving a 1-inch border bare. Press the charm into the filling. Moisten the border with cold water, position the second circle of dough over the filling and press around the border with your fingertips to seal well. Using the back of a table knife, scallop the edges by pushing into the dough (about 1/4- to 1/2-inch deep) every 1/2 inch or so. Refrigerate for at least 30 minutes.
- Heat the oven to 425. Brush a thin layer of the reserved yolk glaze over the top of the galette, avoiding the border (if glaze drips down the rim, the galette won’t rise). With the point of a paring knife, etch a design into the top of the galette, taking care not to pierce the dough. Cut 6 small slits in the top as steam vents.
- Turn the heat down to 400, and bake for 30 to 40 minutes, until the galette is puffed and deeply golden. Check after 20 minutes, and tent loosely with foil if it’s browning too much or too fast. Transfer to a rack, and cool for at least 15 minutes (the galette may deflate — that’s puff pastry for you). Serve warm or at room temperature.
Tip: Best served with champagne or sparkling cider.
As Americans living in France, I can relate! It’s funny/interesting how easy it is at times to forget or minimize our traditions when living in the other country. That recipe looks great! Hoping to try it out soon! Thanks. 🙂
Let me know how your Galette des Rois cooking experience goes! If you don’t get around to gathering all the ingredients in the kitchen, just run to the local store or bakery! 🙂 Yum! I’m jealous!