Thursday, January 5, 2017

Galette des rois au Caramel Praliné/French King's Cake with Caramel

Every year,the first sunday of January is consider as Epiphany, a christian feast day.Here in France, we celebrate this day with a king cake prpeared either for brioche dough or a pastry cake baked with puff pastry sheet and filling. Traditionally the filling calls for a rich frangipane filling prepared with grounded almonds, eggs,sugar and butter.Some of the king cakes goes for apple sauce or for pears or else simply with chocolate spread, now many versions do exists. Eventhough this popular King cake is still available in stores, every year i bake my own version of King cake as my kids love this super flaky cake especially for the trinket in it. Every year, these King's cake have their important place at home especially after New year.Many people says that the small figurine/trinket hidden inside the cake represents Baby Jesus, but now the figurine changes depending upon a movie or a popular cartoon personality.

French King's Cake with Caramel

After baking so many versions of this King's cake, my today's post goes to an another delicious filling which i simply prepared with caramel spread along with frangipane filling. I used the store bought caramel sauce which turned this flaky king's cake more delicious and dangerously addictive. This store bought caramel spread is really handy to bake this King's cake very much quickly at home. If you dont want to try with caramel you can replace it very well with nutella spread. However this King's cake is definitely rich in calorie though its definitely worth to try once in a year. Am running this week's blogging marathon with 'Festival Special' as this week's theme, obviously this King's cake suits absolutely prefect for this week's theme.

French King's Cake,Galette des rois au Caramel Praliné


Frangipane Caramel filling:
1cup Almond powder
2nos Eggs
1/2cup Storebought Caramel 
1/4tsp Almond essence
1/4cup Butter (room temperature)

Beat the butter,caramel together in a bowl until they turns soft.

Add the eggs one by one and finally add the almond powder,almond essence, mix everything well and keep the bowl in fridge for half an hour.

For Assembling:
1no Egg yolk
1tbsp Milk
2no Puff Pastry sheets

Preheat the oven to 350F.

Place a puff pastry sheet over a baking tray,brush the edges of the pastry sheet with the egg-milk mixture.

Pour the already prepared almond mixture over the pastry sheet and spread them evenly,dont spread over the brushed egg mixture.

Place the another pastry sheet over and give a press over the edges,so that they get well stick.

Galette des rois au Caramel Praliné

Make a small hole in the middle of the pastry sheet and with a knife make some lines over the pastry sheet as your desire.

Brush now the pastry sheet with the remaining egg-milk mixture and bake in middle rack of the oven for 20-25minutes or until they turned brown.

Slice it and enjoy.

BMLogo

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#72

11 comments:

Pavani N said... Reply To This Comment

What a delicious and traditional bake that is Priya. Looks amazing.

Srivalli said... Reply To This Comment

Awesome one Priya, thank you for taking up new ones and making us learn about these..I enjoyed all your posts..

Faseela Noushad said... Reply To This Comment

wow...superb

The Happie Friends Potpourricorner said... Reply To This Comment

Lovely bake :)

Jayashree said... Reply To This Comment

Wow! This looks fantastic.

vaishali sabnani said... Reply To This Comment

Interesting cake , sounds different and quite interesting.

Padmajha PJ said... Reply To This Comment

AWesome Bake priya! Looks so tempting.I wish we could get puff pastry sheets here!

Sandhya Ramakrishnan said... Reply To This Comment

You are just tempting us with all your amazing bakes. Can you adopt me please?

Archana Potdar said... Reply To This Comment

Yum now I want to try this. Will check out the phyllo sheets first.

Harini-Jaya R said... Reply To This Comment

Very beautiful and traditional bake.

Sapana Behl said... Reply To This Comment

This is one rich and inviting looking tart.