Twelfth Night

Galette des Rois This is a traditional French Cake eaten to celebrate 12th night.  This is the up to date method of preparing it.   The traditional French way of serving it is the youngest person in the room hides under a table and shouts to the other party goers who gets which piece of cake.  One piece is always set aside for God.  The person who finds the bean or fave is the King/Queen and is then entitled to choose his/her King/Queen.   Ingredients 1/4 cup almond paste 1/4 cup white sugar 3 tablespoons unsalted butter, softened 1 egg 1/4 teaspoon vanilla extract 1/4 teaspoon almond extract 2 tablespoons all-purpose flour 1 pinch salt 1 (17.25 ounce) package frozen puff pastry, thawed 1 dry kidney bean or pea or nut or trinket made of china (a “feve”) 1 egg, beaten 1 tablespoon confectioners’ sugar for dusting 1 Place the almond paste into a food processor or blender with about half of the sugar, and process until well blended. 2 Add the butter and remaining sugar using and process until smooth, then blend in 1 egg, vanilla extract, almond extract, flour and salt. 3 Set aside. 4 Preheat the oven to 425 degrees F (220 degrees C). 5 Butter a baking sheet or line with parchment paper, and set aside. 6 Roll out one sheet of the puff pastry into an 11 inch square (do not knead or stretch). 7 Use a large plate to trace an 11 inch circle onto the dough using the tip of a small knife. 8 Place the circle of pastry onto the prepared baking sheet. 9 Repeat with the second sheet of pastry. 10 Refrigerate both sheets. 11 Pile the almond filling onto the centre of the pastry that is on the baking sheet, leaving about 1 1/2 inch margin at the edges. 12 Press the bean or feve down into the filling. 13 Place the second sheet of pastry on top, and press down the edges to seal. 14 Beat the remaining egg with a fork, and lightly brush onto the top of the gallette. 15 Use a knife to make a criss cross pattern in the egg wash. 16 Prick several small slits in the top to vent steam while baking. 17 Bake for 15 minutes in the preheated oven.  18 Remove from the oven, and dust with confectioners’ sugar. 19 Return to the oven, and cook for an additional 12 to 15 minutes, or until the top is a deep golden brown. 20Transfer to a wire rack to cool. 21 Lay a golden paper crown gently on top of the cake. This will be used to crown the person who finds the bean or feve.   Serve warm or cold.   Warning – Make sure to tell everyone that something is hidden inside the cake lest they eat it if it’s inedible!  Serves 16 people

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