Happy New Year!
With the holiday season finishing, everyone is becoming hyper aware of their pants getting tighter by the day. But before everyone decides to eat healthier there is one more pastry tradition in France that people indulge in: the Galette des Rois. You've probably heard of the English equivalent, "Kings Cake" which is usually thrown around people's mouths before Mardi Gras (which I have come to learn is soooooo not correct). But it is in fact associated with a different holiday. The Epiphany is a day to commemorate the visit of the three kings to baby Jesus, which is celebrated on January 6. Typically kids leave out their shoes the night before hoping the kings will stop by and leave them a small gift hidden inside. The most famous tradition is the sharing of the King Cake or Galette des Rois. Traditionally a circular shape -in France it is a puff pastry filled with frangipane (depending on the region) that has a little token (la feve) hidden inside. When the cake is cut, each person checks their piece to see if they were lucky enough to get the token- if they are, old tradition says they are the king or queen for the day. I am fortunate enough that I was able to share a galette with my coworkers on New Year's Eve. One my sous chefs told me that traditionally the youngest member of the group (me) is meant to cover their eyes and individually name all of the guests while their mom (in this case, my other sous chef who is comically neither my mother nor even female for that matter) passes each piece out to the corresponding person. After understanding my task, I covered my eyes and named all of my coworkers one by one, trying really hard not to forget anyone. After I knew everyone had gotten a piece I finally named myself and you wouldn't believe my luck; I got the token! My coworkers told me it meant I have to buy the next galette. Others have told me that I have to bring champagne so in fact, I'm not sure which one I should do. Maybe I'll just buy both and everyone will be happy haha. The galette was delicious and I encourage anyone who has the chance to taste Chef Nicolas Paciello's galette to do so. Featuring layers of buttery puff pastry filled with candied roasted pecan frangipane and topped with a pecan cookie crunch, it's to die for. And it's not just because I work for him...it's really good. Trust me.
Anyway, playing that little game got me wondering about this tradition and how it started. Later at home I did some research and learned a lot of really cool new things. So if you're interested in the history of desserts like I am, read on! If not, and you are content with my little work story then cool.
As I mentioned before, January 6th is the Epiphany (the visit of the three kings to baby Jesus). Because the Epiphany is celebrated all over the world there are different variations of the cake but in France there are three main variations: Pithiviers, Le Gateau de Rois / Pithiviers Fondant, and La Galette de Besancon / Galette Comtoise.
Pithiviers
Named after a small city just south of Paris, France this version has a base of pate feuillete (similar to croissant dough) that is traditionally filled with almond cream although, it can also be filled with frangipane (a mixture of almond cream and pastry cream). This is the most common galette de rois that I've seen in Paris, which makes sense since it's just north of Pithiviers. This version is seen as more modern because pate feuillete wasn't invented until the 18th century by a pastry chef of the Prince of Conde.
Le Gateau de Rois / Pithiviers Fondant
This version is a slight variation to the galette I mentioned above, hence the name. Some consider this to be the "authentic" Pithiviers. The difference is easily visible; this version is more cake-like in texture and decorated with an even coat of white sugar glaze and colorful candied fruit.
La Galette de Besancon / Galette Comtoise
This galette originates from the East of France in the 14th century made from pate a choux (the same dough as cream puffs and eclairs) flavored with orange blossom.
So two of these variations come from the same origin and include almonds. But why? What makes almonds so special to have ended up in two of the three variations? Well let's look back at the city where it came from, Pithiviers. Since it's origin, the city was a popular place for trade, which is why the locals referred to it as "the crossroads of the four paths" or Pithiviers in the local language of Carnutes. The "four paths" refer to the paths from Orleans to Reims and Sens to Rennes. The high quality of wheat in the region meant that baking breads and cakes was common and it only made sense to incorporate the almonds that Romans brought to trade in the town.
On another note, French people have a close relationship with food and while researching I found it amusing that I found an article from the city of Besancon that announced the outlaw of the modern Pithiviers (the first one on the list filled with frangipane) in order to preserve the history of their regional galette de rois (the third one on the list). To be honest, I didn't research much into it to check sources and see if this is true but honestly after living in France for a year it would not surprise me at all; I just find it comical.
I actually learned how to make the modern version of Pithiviers at school and really enjoyed it not only because it was a fun challenge but also because I got a good grade on it. :P
Now I'm curious to learn much more about the city and try all the different variations. Maybe that will be my next project, I promise I'm not just making excuses to eat more desserts...or am I?
Which version is your favorite (if you celebrate the holiday) or if you haven't had it which one would you like to try first? P.S. If you have anything to add or if I got something completely wrong about the tradition please let me know! :)
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AuthorHey there! I'm Patricia a recent college grad and business owner who had the crazy idea of picking up my life and moving to Paris to chase my dreams! Follow me on my journey to becoming a Pastry Chef. 😁👩🏻🍳 Archives
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