The tradition wants, in the Epiphany, we meet around a Galette des Rois ! Here is a nice recipe of Galette des Rois with Burgundian flavors !
To put this tradition in context, it is taken from an important episode of Catholicism: the coming of the Magi to Bethlehem and their meeting with Jesus, the son of God. Culturally, the “galette des rois” comes from Catholicism, but the tradition of the bean that is slipped into the galette, finds its origin in the Latin festivals that celebrate the winter solstice: the Saturnalia.
The cake thus draws its origin from several references and cultures but Epiphany is especially the occasion to meet in family or between friends to taste a greedy dessert by celebrating a new year!
- 1/4 cup of butter
- 1/2 cup of almond powder
- 1/2 cup of powdered sugar
- 1/4 cup of almond cream
- 1/4 cup of sugar
- Just under 3 cups of milk
- 1/3 cup of blackcurrant pulp
- 1 Tbsp of flour
- 3 egg yolks
- 1 shot of crème de cassis
- 1/3 cup of frozen blackcurrants
- 1 tablespoon of gingerbread spices
- 2 puff pastries
- Preheat oven to 338°F.
- Bring the blackcurrant pulp and milk to a boil in a saucepan. Pour over the yolk that you have previously blanched with the sugar and flour. Put back on the fire and bring to the boil. Let cool and set aside in a cool place.
- Work the butter by hand to make it into a creamy butter. Whisk together the butter and powdered sugar. Add a pinch of salt and the almond powder and mix well.
- Mix the two ingredients together and add the crème de cassis, blackcurrant berries and gingerbread spices.
- Place a puff pastry in a pie pan and prick it with a fork. Place the blackcurrant frangipane pastry obtained earlier in the tart pan and hide the bean in it. Cover with the second pastry and seal the edges well. Make drawings on the top of the cake, then glaze with egg yolk before setting aside in the refrigerator for 5 minutes. Before baking for 30 to 35 minutes, brown the cake a second time.
Food and Wine Pairing
With this frangipane and blackcurrant cake, avoid wines that are too sweet, as this dessert is very sweet and contains a lot of butter (and therefore fat) as well as a strong almond taste.
Instead, opt for a lively, young Chardonnay wine that will give off vanilla and butter notes that go wonderfully with the frangipane. Or a Crémant de Bourgogne that will bring freshness and lightness to your dessert. The idea is to lighten the sweet and creamy side of the cake.