L'Epiphanie, le 6 janvier - La Couronne des Rois

Les Fèves:
1. La galettes des rois à la frangipane

1. 
   
2. Tirer les rois – to draw the king/queen
3. Un roi – a king
4. Une reine – a queen
5. La Galette des Rois – French King’s Pie Puff Pastry
6. Le Gâteau des Rois – South of France King’s Cake
7. Une fève – the little porcelain/ plastic figure hidden in the pie
8. Une couronne – a crown
9. Être Couronné – to be crowned
10. Puff pastry – de la pâte feuilletée
11. Une part – a slice
12. C’est pour qui celle-là ? For who is this one ?
13. C’est pour… – It’s for…
14. J’ai la fève ! I have the bean!
15. Vive le roi – Long live the king – Read my article about the French expression “vive”
16. Vive la reine – long live the queen

Recettes from frenchtoday.com:

INGREDIENTS FOR THE FRENCH KING CAKE:

•    1/4 cup almond paste

•    1/4 cup sugar

•    3 Tablespoons unsalted butter, softened

•    pinch of salt

•    2 eggs

•    1/4 teaspoon vanilla

•    1/4 teaspoon almond extract

•    2 Tablespoons flour

•    1 package frozen puff pastry sheets, thawed according to package directions

•    1 dried bean (lima or kidney beans work well)

•    2 teaspoons confectioners’ sugar

PREPARATION OF THE FRENCH KING CAKE:

Preheat oven to 450°F. Buttered large baking sheet (not dark metal).

1. In a food processor, purée the almond paste, sugar, butter and pinch of salt until smooth.

2. Add 1 egg, vanilla and almond extracts and purée until incorporated.

3. Add the flour and pulse to mix it in.

4. On a lightly floured surface, roll out one sheet of the puff pastry into an 11-1/2 inch square.

5. Invert an 11-inch pie plate onto the square and cut out a round shape by tracing the outline of the pie plate with the tip of a paring knife.

6. Brush the flour from both sides of the round and place it on the buttered baking sheet. Put in the refrigerator to chill.

7. Repeat the procedure with the second square of puff pastry, but leave it on the floured work surface.

8. Beat the remaining egg and brush some of it on top of the second round. Score decoratively all over the top using the tip of a paring knife and make several small slits all the way through the pastry to create steam vents.

9. Remove the first sheet from the refrigerator and brush some of the egg in a 1-inch border around the edge. Mound the almond cream in the center, spreading slightly.

10. Bury the bean in the almond cream. Place the scored round on top and press the edges together.

11. Bake the galette in the lower third of the oven for 13 to 15 minutes, until puffed and golden. Remove from oven and dust with the confectioners’ sugar.

12. Place oven rack in the upper third of the oven and return galette to cook for an additional 12 to 15 minutes or until the edge is a deep golden brown. Transfer to a rack to cool slightly.

SERVING THE FRENCH KING’S CAKE

Serve the galette warm. Make sure everybody knows about the bean so no one breaks a tooth!

https://www.frenchtoday.com/blog/french-culture/french-king-pie-vocabulary-traditions-recipe/