This Time, A Galette

Epiphany.

What a wonderfully quiet and pensive time. The contrast of the rush of preparations for the arrival (Advent) with the long, star-gazing journey of magi is a needful thing. There is something very calming about repetition. Step after step. Striding, striding, striding. Studying, plotting a course, dusting off, then continuing on, hoping it's not all vanity.

I'll share an excerpt of poetry (yes, yes, this is a culinary blog, but *indulge* me), written by our son's name-sake. A piece that won my heart.

A hard time we had of it.

At the end we preferred to travel all night,

Sleeping in snatches,

With the voices singing in our ears, saying

That this was all folly.

I'd say there are many parallels between laboring over pastry and a long journey toward wonder. Though I would argue that what the magi found trumps any oven's yield.

For an Epiphany past, I baked a Gateau des Rois (the buttery, yet bready version of a king cake). Supposedly those brioche cakes are older, more authentically fitting for Epiphany.

Hmmm. I have found that I prefer the puff pastry version. So, this year, I return to the galette. Galette des Rois are heavenly, rich, buttery, and, quite simply... fit for a kingly celebration. I melded several recipes and tweaked my technique. I labored, though not a hard time of it. And the little cherubic faces of those who tasted, hoping to be crowned upon finding the Christ child hidden inside, might say it was not all folly.

Don't lose sleep over this one. Rest, dear journey-wearied friends, as I have been doing.

Breathe deeply, and enjoy whatever wonders are set before you today. Bake this tomorrow. Or the day after. The French eat these the whole month through!

Galette des Rois

serves 8-10

120 g (3/4 c) almond flour

120 g (heaping 1/2 c) sugar

120 g butter (1 stick)

a few drops almond extract

a drizzle of vanilla extract

1 large egg

1 package puff pastry (2 sheets- total 500g)

2 Tbsp orange marmalade or apricot preserves

1 egg, lightly beaten

2 Tbsp simple syrup

Grind almonds in food processor if not using purchased almond meal.

Cream butter and sugar in a mixer. Blend in almonds until well incorporated. Mix in almond and vanilla extracts. Beat in egg. You have created frangipane!

Meanwhile, thaw puff pastry.

Roll and trim each sheet into a 13" disc. Spread center of one with preserves, leaving a 1/2" border. Spread frangipane evenly on top of preserves. Press trinket or a large dried bean (fava) into the frangipane, burying partially as to better conceal its hiding place.

I repeat: do not forget to include the plastic Christ child (or substitutionary trinket).

Is it sacrilege to think that submersion into a frangipane bath is indeed a most honoring thing?

Trinket now in position, dampen the uncovered rim of pastry. Place 2nd disc of pastry on top, aligned with the bottom layer. Press edges firmly to seal.

Using the dull/reverse tip of knife, engrave a pattern (swirl, checkerboard, etc) onto surface of top disc. Puncture disc in 5 spots (center and 4 peripheral holes) for ventilation during baking. Fold or pinch border decoratively.

Beat remaining egg and brush onto galette evenly. Refrigerate, lightly covered, until cold - 1 hour or overnight.

Preheat oven to 350. Bake cold pastry until golden brown and puffed, 30 min. Remove from oven and brush lightly with simple syrup for extra shine.

Serve warm or room temperature, cutting entire galette into precisely the number of slices as you have guests.

Do be certain to alert guests to the trinket or bean tucked away inside;

the one who finds the treasure is king for the day!