A mediocre Galette des Rois.
I didn’t put this post up yesterday, and I promised I would. After the cake was consumed, we drank some wine, as is the custom, and things happen. Namely “strip Apples to Apples,” which it turns out is not a very effective game.
So, a day later, here are the results of my King Cake experiment. First, the recipe, as printed in The Wilder Shores of Gastronomy--it’s from a 1927 cookbook, but the author claims it is much older, dating from the time of Louis VIX. My French isn’t good enough to check the primary sources to confirm.
I did something really dumb: I didn’t follow the recipe. A King Cake is supposed to be a lot like a puff paste and I was all like “Oh! I know how to make a puff paste, and this isn’t it.” So where the recipe says to mix in softened butter, I cut in frozen butter, like a pie dough. And then I accidentally added too much water. Then, I didn’t cut the design deep enough (it’s supposed to be three stalks of wheat and FPF). I baked it too long and burned the bottom, and the sprinkled sugar didn’t melt evenly, and left psoriasis-like patches of glaze. Kindof a disaster.
It’s suppose to be a flaky tower of slightly sweet, buttery crispness. Mine was this dense burnt thing. Or maybe historic King Cakes were denser, I don’t know. But it was consumed in due time, and a king was crowned, and a good time was had by all. I’d try it again next year.
By the way, did you know Epiphany is a really big deal in Florida?