Gallette de Roi, or Epiphany cake from A French Swiss recipe for twelfth night.One 500g pack of frozen puff pastry for the base and top (cut 2 10cm circles and then a strip to make a containing wall for the filling.
Cream together 2oz butter and 2oz sugar (60g) add a tablespoon of sherry or rum, add an egg yolk and 2oz of ground almonds, add to this if you wish an amount of melted chocolate (to your taste , I used 2/3 a bar of Green and Blacks 70% dark) mix well.
Layer the filling onto the base and place on the second circle as a lid, (I used strips to make a lattice effect of an Union Jack). Bake at 220c for around 30 min, before placeing in the oven glaze with beaten egg and after 15min sprinkle with icing sugar!
Voila, as they say in Geneva!
Me thinks it will be yummy with vanilla ice cream!
Apparently you should hide a non poisonous charm or trinket in the pastry and whomever gets it is king for the day. (I didn't , as I had no desire to accidentally poison someone!!)
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