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Northern French style galette des rois Southern French style gâteau des rois. There are two different versions of the French king cake: the galette and the gâteau. The galette des rois is a flaky puff pastry traditionally filled with frangipane. These days the filling may also be fruit, chocolate or cream-based fillings.
The cake has enjoyed an especially great popularity since the centenary celebration of the Russian victory over Napoleon in the Patriotic War of 1812. During the celebrations in 1912, triangular-shape pastries were sold resembling the bicorne. The many layers of the cake symbolized La Grande Armée. In fact, the Russian "Napoleon" is an old ...
French galette des rois (kings' cake). Frangipane (/ ˈ f r æ n dʒ ɪ p æ n,-p eɪ n / FRAN-jih-pa(y)n) is a sweet almond-flavoured custard, typical in French pastry, used in a variety of ways, including cakes and such pastries as the Bakewell tart, conversation tart, Jésuite and pithivier. [1]
To observe this day in culinary fashion, the French partake in a flaky dessert called Galette des Rois (king cake), a cake layered with frangipane and sold with a paper crown, according to France24.
Galette (from the Norman word gale, meaning 'flat cake') is a term used in French cuisine to designate various types of flat round or freeform crusty cakes, [1] or, in the case of a Breton galette (French: Galette bretonne [galɛt bʁətɔn]; Breton: Krampouezhenn gwinizh du), a pancake made with buckwheat flour usually with a savoury filling.
A Jésuite is a triangular, flaky pastry filled with frangipane cream and topped with sliced almonds and powdered sugar. [1] The pastry originated in France and the name refers to the triangular shape of a Jesuit's hat. [2] A similarly-named sweet pastry known in Portugal and Spain, the jesuíta, consists of puff pastry filled with custard. [3]
The flour used is a soft wheat flour with little mineral content (that is, a refined flour, common pastry/cake flour) The proportion of sugar used also varies. But the principle of this cake is having a soft shortbread-type dough 3 to 6 mm thick filled with an almond pastry cream, also called frangipane, and with a shiny egg-coating.
A conversation tart (French: tarte conversation) is a type of tart made with puff pastry that is filled with frangipane cream and topped with royal icing. [1] The recipe was created in the late 18th century to celebrate the publication of les Conversations d'Émilie by Louise d'Épinay. [2] [3] [4]