Of course, there are some names I naturally keep an eye on- Fauchon, Ladurée, Pierre Hermé, etc- to see what they've kept in store for this year's Epiphany. And so I compiled a small collection of some interesting approaches to the galette des rois:
1- Raspberry & Vanilla square shaped galette from Fauchon. (more on http://www.fauchon.fr/)
2-Beautifully named "Coeur de Rubis" includes rasbperry, almond and chocolate flavours; from Dalloyau (more on http://www.dalloyau.com/)
3-Gingerbread flavoured frangipane from Ladurée (more on http://www.laduree.fr/)
4-The Lenotre "galette jubilé" amazes one with roasted apples, calisson d'Aix paste and passion fruit (more on http://www.lenotre.fr/)
5-Loyal to tradition, a classic galette from Paul (more on http://www.paul.fr/)
6-Pierre Hermé's Ispahan galette- need I say more? (more on http://www.pierreherme.com/)
If any of this sounds tempting to you, scroll down for the recipe:
- 7 layers of phyllo
- 3 large apples
- A bar of marzipan
- 1-2 tablespoons of melted butter combined with 2 tablespoons of honey
How to make it:
*Your mould needs to be smaller than the size of each phyllo sheet- this is essential!
- Preheat oven to th4/180C. Peel apples, remove seeds, cut in quarters and place in a mixer with the marzipan until you obtain a thick paste. Set aside.
- Butter the mould you will be using, and place a first sheet of phyllo.
- Lightly brush the phyllo with the butter/honey mix.
- Place on top a second layer of phyllo, and brush with butter/honey mix. Repeat process until five layers have been used.
- On top of the fifth layer, spread the apple/marzipan paste. Cover with a sixth layer of phyllo, and repeate. Cover with a seventh layer of phyllo and repeat.
- At this point, you have phyllo borders overflowing from the mould. Gently fold them inwards as if you were "closing" the galette.
- When "closed", drizzle over the honey/butter mix to "glue" everything well together.
- Bake in oven for 30 minutes.
Remember to place the fève somewhere in there!
P.S: If anyone is interested, there is an article in French newspaper Le Figaro about how to identify a top knotch galette! http://madame.lefigaro.fr/cuisine/en-kiosque/992-comment-reconnaitre-une-bonne-galette-des-rois/1
*Crown image is from a Vivienne Westwood creation.