2 Epiphany French King cakes for Gourmands only!
In France we celebrate Epiphany day with a cake called Galette des Rois, kings cake. Usually the first Sunday of January on Epiphany day family and friends gather together to eat this cake. In the North of France we eat the Pithiviers cake ( Puff pasty filled with frangipane – mixture of almond meal, eggs, sugar- and in the South of France we eat couronne des rois a torus-shaped brioche with candied fruits.
Kids love this tradition since they can “tirer les Rois” (tirer les rois) a lucky charm or trinket called feve in French is hidden in the cake before baking. The person when eating the cake than find the “feve” becomes the king for the day ( and can wear a golden paper crown) and can chose his queen.
The tradition is for the youngest person to place themselves under the table and name the recipient of the share which is indicated by the person in charge of the service.
Formerly, one divided the cake in as many shares as guests, plus one. The latter, called “the share of God,” “share of the Virgin Mary,” or “share of the poor” was intended for the first poor person to arrive at the home. ( souce: wikipedia)
You can find the Galette des Rois in every patisserie-boulangerie in France for the entire month of January. But since my kids love the Pithivier-frangipane one I make this cake few times all year round!
I was born in Paris but raised in the South of France. This is how I discovered both galettes.
When we were visiting my parents’ family in Pais for the Holidays Season usually there was one Sunday when we were eating the Pithiviers gateau des rois. This one has always been my mother’s favorite. But since I lived in the South of France I am still attracted to the brioche style one: couronne des rois
This year I decided to make both. I used
Mercotte recipe. I candied my oranges in syrup and I cumbled some and add them to the batter. The sugar is from Ikea.
Do not hesitate to visit her blog ( in French Sorry). She is one one of my favorite French food and cooking blogger. Every pastry creations she makes is an art. Her blog is a wonderful tutorial when you want to make something amazing and delicious. She is a perfectionist and a real artist. I love her sense of humor and of coure she is passionate about he creations/ cooking/ baking, which is wonderful. She is the author of a myriad of French cookbooks and she is the queen of the French Parisian Macarons.
For the Epiphany cake # 2 I used Elra’s recipe. This time my US readers will love this blog in English. Elra is another talented and passionate woman who create amazing dishes and desserts. Please visit her blog!
My own touch I add dried persimons from Tretowan Organic Farm, ainbow CA.
Conclusion?
Both cake were amazing, full of flavors, different texture and so much fun to make!
Merci Mercotte and Elra!
Dewi
OMG, I am so honored! Thank you so much Celine! Your both version look superb!
Mercotte
Tu me donnes faim dès le matin, bravo !